Louis Latour, Romanee-Saint-Vivant Grand Cru, Les Quatre Journaux, Burgundy
Louis Latour, Romanee-Saint-Vivant Grand Cru, Les Quatre Journaux, Burgundy
An introduction to Louis Latour, Romanee-Saint-Vivant Grand Cru, Les Quatre Journaux, Burgundy
Romanée-Saint-Vivant is a Grand Cru vineyard found in Vosne-Romanée on the low slopes of the Côte d'Or escarpment in Burgundy, eastern France It covers 9.4 hectares and is planted entirely to the region’s prestigious black grape, Pinot Noir. While wines from this vineyard do not attract the same amount of attention as neighbouring Grand Crus, they have a dedicated following among Burgundy connoisseurs for their light, aromatic profiles. The Domaine Louis Latour Romanée-Saint-Vivant Quatre Journaux is richly fragrant with intense blackcurrant underpinned by mocha, liquorice and toasty hints in a full, velvety wine that closes with a persistent, expressive finish. Accustomed to scores in the high 90s from international wine critics, James Suckling awarded the 2020 vintage 99 points. This Grand Cru has extended cellaring potential of 25 to 35 years.
Performance
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Understanding Louis Latour, Romanee-Saint-Vivant Grand Cru, Les Quatre Journaux, Burgundy
The Latour family owns four-fifths-of-a-hectare of Pinot Noir vines in Romanée-Saint-Vivant and have had a stake in the site since 1898. The parcel is located in the southwest of the vineyard close to the acclaimed Romanée-Conti vineyard. "Les Quatre Journaux" is a proprietary name harking back to an old Burgundian vineyard measurement system. Today the domaine cultivates its vines with sustainable viticulture methods on iron-based clay soils. The east-facing aspect is ideal for steady and full grape ripening. Grapes are carefully harvested by hand in a highly-selective process that ensures only the finest fruit is vinified. In the winery, this finessed Premier Cru sees traditional fermentation in traditional open vats followed by complete malolactic fermentation for a creamy, soft mouthfeel. It is aged in 100% new, medium-toasted oak barrels from the Louis Latour in-house cooperage for ten to 12 months to allow components to unfurl for greater complexity.