Louis Latour : Echezeaux Grand cru 2013

Tasting notes and characteristics of Echezeaux Grand Cru 2013 Louis Latour

Tasting

Appearance
This wine reveals a deep ruby colour.

Nose
The aromatic bouquet is complex, exhaling seductive notes of mocha, cherry and pepper.

Palate
Both structured and harmonious, the palate offers an airy texture and lovely freshness. It lingers at length on elegant aromas of cherry and fresh almond.

Food and wine pairings
This cuvée will pair wonderfully with characterful meats such as roast lamb, a fine rib of beef or game. It will also enhance a platter of mature cheeses.

Serving and cellaring
To fully enjoy this Echezeaux Grand Cru 2013, it is recommended to serve it at a temperature between 16 and 17°C. Endowed with excellent potential, this great wine for cellaring can be kept in the cellar to be enjoyed until around 2028.

Other characteristics
This wine was praised by critics, obtaining the excellent score of 18/20 in the Bettane & Desseauve Guide 2016.

An elegant and structured Grand Cru from Burgundy by Louis Latour

The estate
Officially founded in 1797, the Louis Latour House is a true institution in Burgundy. Historically based in Aloxe-Corton, this independent family-owned estate now boasts a vast domain of 48 hectares, including the largest area of Grands Crus in the Côte d'Or. Currently led by Florent Latour, the brand stands out for its commitment to sustainable and environmentally friendly viticulture. Another unique feature in the region, the estate has its own integrated cooperage, ensuring perfect control over the ageing of its wines.

The vineyard
The plot of this Echezeaux is ideally located in the Côte de Nuits, above the famous Clos Vougeot, between the communes of Vosne-Romanée and Vougeot. This historic terroir, which once belonged to the Abbey of Cîteaux, rests on a subsoil composed of clay, chalk and gravel. The vines, averaging 40 years of age, are cultivated with care to deliver a controlled yield of 35 hl/ha. The grapes are harvested exclusively by hand in order to preserve all their quality.

Vinification and ageing
The making of this Echezeaux Grand Cru 2013 begins with a traditional fermentation carried out in open vats. The wine then undergoes a full malolactic fermentation. Finally, ageing extends over a period of 10 to 12 months in entirely new French oak barrels. These barrels, produced by the house's own cooperage and benefiting from a medium toast, bring subtle complexity to the wine.

Grape variety
This cuvée is made from 100% Pinot Noir.