Louis Latour : Grands-Echezeaux Grand cru 2018

Characteristics and tasting advice for the Grands-Echezeaux Grand Cru 2018 by Louis Latour

Tasting

Color
Ruby color.

Nose
Complex, the nose exudes empyreumatic notes, supported by spice and mocha fragrances.

Palate
On the palate, silky tannins are supported by aromas of blackcurrant, liquorice and underbrush.

Food and wine pairings

This Grands-Echezeaux Grand Cru perfectly accompanies roast lamb, côte de bœuf, game meats and matured cheeses.

Serving and cellaring

It is recommended to serve this wine at a temperature of 16-17°C. It can be cellared until around 2032.

The fruit and structure of a Burgundy Grand Cru

The estate

Founded in 1797 by Jean Latour, the House Louis Latour has its roots in a family tradition that began in 1731 with the acquisition of the first vines in Côte de Beaune. An independent family-owned estate for over two centuries, it is today the largest owner of Grands Crus in the Côte d'Or, with legendary parcels such as Chevalier-Montrachet "Les Demoiselles" and Corton Grèves. Based in Aloxe-Corton in Burgundy, the house stands out for its integrated cooperage and its innovative expansion in Ardèche for the production of Chardonnay and Viognier.

The vineyard

The Grands-Echezeaux lies on a parcel between Vosne-Romanée and Vougeot in the Côte de Nuits. This terroir, created by the Cistercian monks of Cîteaux in the 12th century, benefits from homogeneous clay-limestone soils similar to the upper part of the Clos Vougeot, at around 250 meters of altitude. The vines, with an average age of 40 years, are harvested by hand with an average yield of 30 hl/ha.

Winemaking and ageing

Winemaking follows a traditional method in open vats with full malolactic fermentation. The ageing takes place over 10 to 12 months in new French oak barrels with medium toast from the Louis Latour cooperage.

Grape variety

This wine is made from 100% Pinot Noir.