Louis Latour Batard Montrachet Grand Cru

£536.50 / bottle

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Louis Latour Batard Montrachet Grand Cru is a white Burgundy. The Grand Cru vineyard of Bâtard-Montrachet lies between the picturesque villages of Puligny-Montrachet and Chassagne-Montrachet. The region is regarded as producing some of the world’s greatest white wines.

The Latour family have long been established in Burgundy’s wine trade. They began as vine growers in the village of Aloxe-Corton as early as 1768 and went on to establish today’s business, Maison Louis Latour in 1797. Today they are one of the region’s most famous names creating wines from their own 50 hectare domaine in the Côte d’Or and from grapes and wines purchased through the negociant arm of the business. The company has been in family ownership for 11 generations and is now led by the 7th Louis Latour. He is ably supported by Chief winemaker Jean Charles Thomas, and Denis Fetzmann and Boris Champy who run the Domaine.

The Batard Montrachet vineyard covers an area of 12.37 hectares and only a small lane separates it from the vineyard of Montrachet itself. The vineyard is planted on a gentle easterly-facing slope is made up of a deep, rich, gravelly soil which has a limestone base, world renowned for the production of high quality Chardonnay fruit. The average vine age is 40 years old. The grapes are harvested by hand. On arrival at the winery they are destemmed and undergo a traditional Burgundian fermentation in French oak barrels with complete malolactic fermentation. After fermentation, the wine is aged for 8 to 10 months in 100% new French oak, medium toasted, barrels from Louis Latour’s own cooperage. The wine is fined with bentonite and filtered prior to bottling.

Tasting Notes

Louis Latour Batard Montrachet Grand Cru shows complexity with a rounded nose of toasted brioche and almond paste. On the palate it is ample and rich, boasting finesse and length. This Grand Cru will reveal its true character and charm if you wait and has great potential.

Food Pairing

Try with pan-fried sea scallops, saffroned monkfish or lobster thermidor.


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