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 LA222-22
Label LA222-22

Louis Latour - Pinot Noir - Les Pierres Dorees - 2022

Producer
Country
France
Region
Burgundy
Appellation
Coteaux Bourguignons
UPC
0 15643 61479 8
Red Wine
Verified Stock
LA222-22
Product Ratings
James Suckling 90pt

This pinot noir, from a high-altitude limestone terroir in the south of the Beaujolais region, has an eye-popping freshness. Juicy and crisp with plenty of crunchy sour cherry fruit plus a touch of licorice. Restrained tannins, but they are quite dry. These vineyards were planted from 2012 and now total 20 hectares. Drink from release.

by James Suckling, 2024

Description

Maison Louis Latour once again exports its Burgundian know-how outside of the Cote d'Or. After the great successes of Ardeche and Var, we have decided to repeat the experience in the heart of Beaujolais with the planting of 25 hectares of Pinot Noir. The calcareous soil rich in iron oxide gives a very particular ochre color, and the high altitude combine to produce a surprising wine that pairs richness and freshness with a beautiful aromatic complexity. This region offers beautiful clay-limestone soils, the plots selected by Maison Louis Latour form two islands and are situated on the villages of Morance and Theize. With a moderate continental climate, vineyards benefit from an ideal period of sunshine but the temperatures are relatively fresh due to an elevation between 280 and 400 meters.

Terroir

Clay and limestone with iron-oxide

Harvest

Mechanical

Vinification

Fermentation: Traditional in open vats
Barrels: Louis Latour cooperage, French oak, medium toasted

Ageing

10 to 12 months aging in stainless steel vats and oak barrels

Technical Data

Average vine age: 7 years
Average yield: 48 hl/ha

Tasting Notes

Our Pinot Noir "Les Pierres Dorees" 2022 has a dark color with garnet reflections. Its nose reveals notes of black cherry, mocha, nutmeg and licorice. The generous palate, with aromas of licorice, reveals nice tannins and a lot of freshness.

Food Pairing

Food pairing: Crusted rack of lamb - quails with grapes - red tuna tartare - sea bass - goat cheese - red fruit soup
Serving temperature: 57-61°F