Intense color with a bouquet of red fruits especially raspberry and black currant. In the mouth, this wine is round with a lovely balance between the fruit, acidity and tannins. It is still a little young to be appreciated in its true glory. Tasted in 2010.
Grilled meat - filet mignon of veal - mature cheeses
Average vine age: 30 years
Soil: Chalk and clay
Average yield: 40 hl/ha
Region: Côte de Beaune Village Chassagne-Montrachet
Domaine Louis Latour covers 48 hectares of vineyard, from the red Grand Cru of Chambertin and Romanée-Saint-Vivant in the Côte de Nuits to the white Grand Cru of Corton-Charlemagne and Chevalier-Montrachet in the Côte de Beaune. The company went from strength to strength during the 19th century culminating in the purchase of these exceptional sites. Today, Louis Latour’s vineyards represent the largest holding of Grand Cru vineyards in Burgundy’s varied and diverse terroirs. The characteristics of each parcel are expressed through the single variety wines. In Burgundy, our red wines are made from Pinot Noir and our white wines from Chardonnay. The grapes are hand harvested, Pinot Noir grapes are sorted and de-stemmed whilst the whites are sorted and then taken directly to the press.
Noble terroir is central to a great wine however, to fully achieve this, the work of a highly skilled team is essential. Extreme attention to detail is required at every stage to ensure the right decisions are made. This is especially true in pruning and canopy management.
Domaine Louis Latour’s philosophy has always been to maximize the quality of grapes to produce great wines; 90% of the work is done in the vineyards however the remaining 10% is critical. The care and attention to detail seen in our vineyards are carried over into our winemaking where we are committed to traditional and manual techniques. All domaine wines are made in Aloxe-Corton at the beautiful Corton Grancey Cuverie.
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Beautifully ripe and fleshy wines, and the only reason for not awarding so hedonistic a vintage the full 5 stars is that the acidity in many wines is rather low, and thus there are question marks over its long-term ageing potential. But there are few grounds for anxiety. The wines won’t require very long cellaring, but in the medium term they will be delicious and rewarding.
CÔTE D’OR RED: 4.5/5
*Vintage guide updated January 2017
It was hot during the spring, but flowering was early, from late May onwards. Stormy spells in mid-July threatened oidium and mildew, and some treatments were required. Fortunately warm weather soon returned, and indeed there was a heatwave from 10 August. This allowed the fruit to ripen perfectly, especially since early September continued warm. A little rain, especially in the Côte de Beaune, was timely and welcome. The reds in the Côte de Beaune were picked by mid-September, and possibly picked a bit too early, but Côte de Nuits growers waited until later in the month, and some domaines may have picked too late, resulting in wines with low acidity and high alcohol. Arnaud Mortet in Gevrey-Chambertin noted that it was important to pick at just the right moment to ensure the fruit was optimally ripe.
Initial comparisons were made with the 2005 and even 1990 vintages, but that was probably a bit optimistic. The 2009s tend not to have the tannic structure of the 2005 vintage, and perhaps a better comparison, as suggested by Aubert de Villaine of DRC, is with 1959, another hot year with low acidity.
Conditions were fairly uniform in 2009, so there were no stark variations in quality between villages or sectors. Village wines can be drunk now, with few exceptions, but premiers and grands crus will probably benefit from more bottle age. But these are wines to be enjoyed for their luxurious ripe fruit, and except for the most structured wines from the Côte de Nuits they should be broached fairly soon.”
Fragrant wines with light tannins and fresh, accessible fruit, though styles vary hugely as a result of the erratic, labour-intensive vintage.
CÔTE D’OR RED: 3.5/5
*Vintage guide updated January 2017
While the warmest April in 50 years got the vintage off to a good and early start, from May to August it was cool and dreary. There were rainy spells and virtually no sunshine, and mildew and grey rot were constant threats (though less so than in Bordeaux in the same year). Growers had to apply effort, vigilance and extra treatment in the vineyards, while the grapes struggled to develop maturity.
Salvation arrived with a warm late August and a fresh, sunny September. Skins ripened and sugar levels soared, while drying north winds put the brakes on rot. The forecast late harvest became an early one, though there was huge variation in picking dates. In Beaujolais, picking began early and was over by the beginning of September.
Hard-graft continued in the cellar, the elimination of unripe and unhealthy grapes reducing yields by around 20%.
Despite wide variations in style (reflecting terroir and grower decisions regarding picking dates, stringency of sorting, and mildew control) the result is wines with charm rather than structure. They are fragrant, with light tannins and fresh, accessible fruit. The long, cool growing season has preserved Pinot Noir’s floral character well and let the freshness of the fruit come through.
Grand cru-studded Côte de Nuits has the edge: light, elegant Gevrey-Chambertins and appealingly perfumed Morey-St-Denis stand out, while Nuits-St-George 2007s are translucent, pure, with juicy red fruit. From the Côte de Beaune Chassagne-Montrachet and Santanay are sweet, juicy with smooth tannins, while Pommard is supple and minerally. Volnays are sensual and floaty; Beaunes ripe and well-structured. Ageing potential is limited but expect enjoyable drinking for up to 10 years for the best wines.
Pierre Damoy (Chambertin-Clos de Bèze), Arnand Rousseau, Louis Jadot (Gevrey-Chambertin), Comte Liger-Belair (La Romanée), Henri Gouges (Nuits-St-Georges), Comte Georges de Vogüé (Chambolle-Musigny), Nicolas Rossignol-Jeanniard (Volnay), Pierre Damoy (Chambertin), Domaine Josepth Voillot (Pommard).
@bunnymasseuse More reading material from your link 2007
The reds from 2007 were very disappointing upon release. Poor weather conditions, chiefly dampness, cool tem- peratures, and cloudy skies prevailed during the summer. Disease pressures increased as the season progressed and prospects for a good harvest were dim. Those who picked early or did not per- form extensive sorting ended up with lean wines that were light in color and feeble in fruit intensity. This is true for both reds and whites.
Given the weather, there was little to recommend the vintage and even less so given the initial prices.
Surprising many Burgundy enthusiasts however, the '07s are turning out to be better than anticipated. Having gained some richness and texture, the wines are almost medium-bodied and have revealed a small core of sweet fruit enveloped by soft earth notes. Given the nature of the vintage, these will never be outstanding wines, but the need to reduce prices to sell through the vintage means that there will be some intriguing offerings out there for the savvy consumer.
@GatorFL Thanks, I selected all on a mobile without taking the time, that will teach me to wait to be at a laptop before I try pasting via cellphone
Full disclosure? These are going straight to drink now, since they aren’t good candidates for hold and sit on, then that means I can drink these while I leave my other candidates for aging alone. I, probably like many others, have been sitting on some reaching 10yr and those are about to be peak, so I need to find more to age but this won’t be one of them.
@kls_in_MD You got it, can do. I think it’s worth the risk, I may even put some aside to see if they surprise me later on. With all of the risks these days that exist, it’s much safer than going to the grocery store LOL!
What’s going on here?! Burgundy?! From a known producer?
Also, the rare red from an appellation known for its whites.
We getting rats? The CT notes are old but not great.
But $22.50 for decently aged Burgundy is close to a no brainer.
Someone wake him up! This could sell out quickly…
I may have to bite at the 2 bottle price…I doubt there’d be enough chicago interest to organize in time and I surely don’t have space for a case.
I ordered a case which is in processing. So I do not expect it for a week or two. My wines are shipped to IWV in Stoughton, then transported refrigerated to IWV in Framingham. I try to get there every 2 weeks to retrieve the bottles I want to taste and store the remainder. How many would you like?
A little trouble reconciling the header above. Here is what I have for burghound in April '09:
Chassagne-Montrachet 2007 - Burghound.com - April 2009 - 87/100
A more deeply pitched and slightly peppery nose jumps from the glass to reveal ripe raspberry and cherry aromas that complement the attractively textured flavors that possess a bit more underlying material on the sappy finish. This isn’t overly complex but on an overall basis, it’s more interesting. 2011+
The note in the header makes it sound like the '09 burghound review but it states tasted in 2010. So something is amiss.
The winery website on release gave it a cellaring potential of 5-7 years. Which means nada 16 years later. Can/could certainly hold beyond. Something tells me this is going to be in that tertiary stage
@kaolis@klezman@Winedavid49 This wine is Trading at $79-89/btl for 2016 vintage elsewhere. The 2007 is rare and distinctive and perfectly aged. If you’re not into aged Burgundy, this isn’t an offer for you. If you’re tempted to know what it tastes like, there isn’t a better deal available anywhere.
@alexa84 Unlikely to be over the hill, because (A) @winedavid doesn’t do that, and (B) those Cotey Beauners can really last a long time. It seems the 2007’s are in the drink window for the average good Beauner.
@alexa84@PatrickKarcher I have tasted this wine recently and it’s still very delicious. Of Course, that is if you like aged Premier Cru burgundy from one of the top producers of Pinot Noir in the world. There is still a lot of life left in this wine and drinking it is like time traveling. Truly a wine to enjoy and to meditate on the complexity of Pinot.
In for a case considering the price I am willing to gamble. It would be nice if the shipment had a cold pack considering that this is older wine shipping in summer. FYI? Wine Enthausiast rates this vintage at its peak
@mrn1 Thanks for the heads up, but though it is interesting, the nuances and subtleties of aging would be lost both to and on me. Backlog, age, lifestyle (for me the taste of tobacco is a given), all combine to make this a regrettable pass.
My thoughts a well Scott.
My hesitation, regarding lack of rattage, is perhaps this doesn’t show all that well and a poor report would tank the sale.
Did any bottles get sent out at all?
Did the office pull a cork?
Some thoughts from the seller:
“Aged burgundy is for people who love and appreciate tertiary components and the joys of older wines. It may not be for others. People aren’t going to see a $90 Latour wine at this price again.”
Fellow Mates please post how wonderful this was as I’m too afraid to order. Let me know what a jackwagon I am for not giving this a go. Long descriptions, like we get from Winesmith, about how trans formative the juice is will allow me to really suffer.
Thanks in advance!
@klezman Not me, it’s just not warm and fuzzy enough. But if I bought it’s a case that I’d splitting with, well, me. And shipping two day or not, it’s the dead of summer and this wine is probably fragile enough as it is. So no way. I think I have a pretty good idea on what’s in the bottle. Will be interesting to see the notes once this arrives.
@kaolis@ScottW58 Yeah, a lean year in Burgundy is not like a lean year in CA or OR.
But this is not flash detente, which happens before crush (and is apparently what Beaucastel does). This is flash pasteurization at bottling time. They’ve been doing it for ages, though, so it probably doesn’t hurt the wines that much since it’s still a respected name in Burgundy.
@kaolis@rjquillin the flash was discussed in comments from the wineberzerker thread that kaolis made to get more info on this wine.
And yes, as Clark described, Flash Detente is done at Crush, the purpose of which is to get rid of any mold and mildew flavor that might have started growing on the st. Laraunt due to its tight clusters. The wineberzerker thread seems to be talking about flash sterilization just prior to bottling. Similar techniques but with very different timing and very different results.
Arrived this morning at the Access Point franchise store.
Thanks @winedavid49@wccwinegirl for making that happen. Currently a balmy 32; supposted to be 37 and 39 tomorrow and Friday. Relieved it made it today.
I said I would labrat this when I received it. I received my case on 7/27/2020, I opened a bottle before dinner;
light color, Pinot color, no browning, tea like edges.
Happy to not detect any bad or off odors. Definitely, Burgundy in the nose. Clean, light cherry, mushroom, sour cherry, light soy, steak tar tar. Appropriate age, but would not guess as old as 2007.
Clean, light with a pleasant bitter component in the mid palate adding structure. Good bright acidity follows through to the finish. Pleasant, enjoyable varietal wine of place. Great deal for an aged Burgundy. The wine has plenty of character of place and is clean, well made with no flaws.
One hour later with Salsa Verde Enchiladas,
Light leather and silkiness on the center palate. Nice earthy tone with a semi sweet center. Good balanced acidity to wash out the built up savory elements in the food to keep giving you the first bit effect. The wines earthy elements goes well with the black bean filling. Holds up well to the picante heat and delicate enough not to over power it.
All and all, I’m happy I bought a case.
@ScottHarveyWine Full disclosure, I purchase a case based on your comments and am thrilled I did so! Huge fan of your wines and your opinion sold it. I opened my maiden bottle for a meal of fresh line-caught King Salmon, grilled to medium rare perfection (I’m in the PNW) server with grilled sweet potatoes and steamed brócoli with ginger, lemon and S&P. It was devine and I drank the whole bottle! Cheers and thanks a million for the extra push I needed to make the purchase!