Louis Latour’s ”gorgeous clarity of fruit with dried-lemon and mango character,” impressed James Suckling to the tune of 93 points.
In 2015, a generous summer in Burgundy led to magnificent wines of incredible depth and weight. As Decanter wrote, “the 2015s in barrel evoke the 1985s: ‘the best white vintage I ever tasted.” Among the greatest village wines was the 2015 Louis Latour Meursault. James Suckling awarded 93 points for its “full body, creamy texture,” and “lovely caressing character.” Elsewhere up to $74. Just $59.99 on six or more for as long as 12 cases last. Shipping included on 3.
Lovers of great White Burgundy know to stock their cellars with the wines from Meursault in the Côte de Beaune. Why? Location, location, location. The secret to making world-class Chardonnay has everything to do with where the vines are planted, and those rooted in the stony, limestone-rich soils of Meursault deliver high-tension, mineral-driven world-class Chardonnay. And in 2015, a year that delivered “fleshiest, most opulent white wines since at least 2009,” according to Vinous, the perfect south-easterly exposures and gravelly, limestone rich soils that encourage vines to penetrate the depths of Meursault, pulling in vibrant minerals, which thread their way into these whites, delivered the goods.
Perhaps none more so than Latour, where that exceptional terroir is fully expressed thanks to their hand-harvesting of grapes off 25-year-old vines, which then undergo barrel-fermentation and aging in Latour’s own cooperage—medium toast barrels of which just 15 percent are new—for another 8-10 months.
The Louis Latour family history is inextricably linked to the evolution of Burgundy over the last three centuries. They were well established as coopers (barrel makers) well before they purchased their first vineyards in the Cote d’Or in 1731. From that point, the family patiently (but persistently) built a reputation as one of the preeminent wine negociants in Burgundy. In parallel, the family also steadily acquired significant top parcels of top vineyards over the course of the next 250 years.
Editor-in-Chief, Wine Access
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