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Latricières-Chambertin Grand Cru

Latricières-Chambertin Grand Cru

  • The vintage
    • The climatic conditions were very mixed in 2016. The harvests took place later than usual in order to allow the grapes to reach their optimum ripeness levels. Our wines present fruity aromas. The wines are smooth and fleshy. This promises to be a very distinctive vintage.

  • Appellation
    description
    • Introduction

      This climat was called "Petite Merveille" (Little Wonder) in the Middle Ages, a sign of the high quality of the wines produced here. "Latricières-Chambertin" dates back to 1508 and is the most southern Grand Cru in Gevrey-Chambertin. This wine reveals exceptional balance between minerality (reminiscent of Clos de la Roche) and depth (close in style to a Chambertin).

    • Exposition

      East

    • Soil

      Shallow limestone-rich soils with a layer of silica

    • Grape Variety

      Pinot Noir

    • Characteristics of our plot

      Surface area

      1 ha 20 a 67 ca - [2,98 Acres]

    • Characteristics of our plot

      Years the vines were planted

      1958, 1984, 1989

  • Winemaking
    • Winemaking

      The grapes are harvested and sorted by hand. The proportion of de-stemmed grapes and whole clusters varies depending on the vintage. The wines are punched down daily in order to extract colour, tannins and aromas from the skin of the grapes. After a 19 day vatting period, the alcoholic fermentation is complete. The free-run wine is run off using a gravity system whilst the marc is pressed slowly and gently in order to extract an exceptionally pure press wine. The wines are aged for 16-18 months in French oak barrels (60% new oak and 40% one-wine barrels) which have been selected for their fine grain and moderate toast. The wines are left to age in our hygrometry-controlled cellars at consistent, natural temperatures.

  • Tasting
    • Tasting

      Intense ruby red hue and complex nose offering rich roasted notes and spice. The palate opens up with rich, silky tannins that give way to a powerful and complex structure.

    • Serve with

      Roast quail, pigeon, roast beef, turkey with chestnuts

    • Serve at

      16°C

    • Cellaring Potential

      10 to 25 years

  • The vintage
  • Appellation
    description
  • Winemaking
  • Tasting
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