Domaine Louis Latour, Chevalier-Montrachet Grand Cru, Demoiselles, Burgundy
Domaine Louis Latour, Chevalier-Montrachet Grand Cru, Demoiselles, Burgundy
An introduction to Domaine Louis Latour, Chevalier-Montrachet Grand Cru, Demoiselles, Burgundy
Chevalier-Montrachet is found on the Mont-Rachet hill at the southern tip of the Côte d'Or in Burgundy, eastern France. One of five Grand Cru vineyards in the area, this 7.3-hectare vineyard is planted entirely to Chardonnay and is esteemed worldwide for its expressive White Burgundy. It is situated just above the famous and prestigious Montrachet vineyard and is often regarded as producing wines of similar quality to its acclaimed neighbour. The site gained its Grand Cru status in 1937. Typical Chevalier-Montrachet is concentrated and finessed. The old-vine Domaine Louis Latour Chevalier-Montrachet Demoiselles boasts complex layers of creamy lemon and apples with acacia, vanilla, marzipan, and toast unfurling to reveal almond notes in a long, mineral-laden finish. This Chardonnay regularly receives scores in the upper 90s from eminent wine critics. James Suckling gave the 2020 vintage 98 points. The 2007 and 2016 wines each received 96 points from Falstaff and Tim Atkins respectively. The Domaine Louis Latour Chevalier-Montrachet Demoiselles will develop for ten to 15 years of cellaring.
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Understanding Domaine Louis Latour, Chevalier-Montrachet Grand Cru, Demoiselles, Burgundy
Since 1913, the domaine has been tending a half-hectare of Chardonnay in Chevalier-Montrachet Demoiselles, adopting sustainable farming methods at the turn of the century. The vineyard is named after the daughters of a 19th-century General from Beaune who shared ownership of the vineyard and never married. Vines benefit from a southeasterly aspect for steady fruit ripening and a mid-slope position for good drainage of chalk-clay soils. Fruit is carefully harvested by hand in a highly-selective process that ensures only the finest fruit is vinified. In the winery, this finessed Chardonnay undergoes fermentation in oak followed by complete malolactic fermentation for a creamy, soft mouthfeel. It is aged in 100% new, medium-toasted oak barrels for eight to ten months to develop further balance and depth.