Louis Latour : Romanée-Saint-Vivant Grand cru "Les Quatre Journaux" 2014
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Description
A red Burgundy wine expressing both complexity and elegance by Louis Latour
The estate
Domaine Louis Latour is the largest wine estate in Burgundy and has a winemaking history of over 200 years. Spread over the most beautiful Premiers and Grands Crus plots from the Côte de Beaune to the Côte de Nuits, Domaine Louis Latour’s 50-hectare vineyard gives rise to a range of wines from 130 appellations, each of which expresses with authenticity and refinement the characteristics of its original terroir. Since 1996, Domaine Louis Latour has been actively involved in environmentally sustainable viticulture.
The wine
One of the estate's most iconic wines, Louis Latour's 2014 Romanée-Saint-Vivant Grand Cru "Les Quatre Journaux" comes from a 0.8 hectare vineyard located just a few metres from Romanée-Conti. Owned by the Latour family since 1898, this terroir, whose vines are on average 30 years old and rest on soil composed of ferrous iron clay, is located in the village of Vosne-Romanée.
Winemaking and ageing
Alcoholic fermentation in open vats precedes malolactic fermentation at 100%. This Burgundy wine is aged for 10 to 12 months in oak barrels, 10% of which are new.
Blend
Pinot Noir (100%).
Characteristics and tasting tips for Romanée-Saint-Vivant Grand cru "Les Quatre Journaux" 2014 from Louis Latour
Tasting
Colour
This wine is a beautiful ruby colour.
Nose
Rich and complex, the nose combines blackcurrant and black cherry fragrances with notes of fresh fig and hazelnut.
Palate
Full and expressive, the palate seduces with aromas of blackcurrant, mocha, wood and Sichuan pepper. Throughout the tasting, the palate is long and persistent.
Food and wine pairing
Louis Latour's Romanée-Saint-Vivant Grand Cru "Les Quatre Journaux" 2014 is an ideal accompaniment to a hare à la royale, a duck parmentier with truffles or cheese from the Cîteaux abbey.
Storage
This Burgundy wine can be laid down until 2039-2049 in order to express its full aromatic palette.
To serve
For an optimal tasting experience, serve between 16 and 17°C.
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