Louis Latour : Chevalier-Montrachet Grand cru "Les Demoiselles" 2024

Characteristics and Tasting Tips for the Chevalier-Montrachet Grand Cru "Les Demoiselles" 2024 from Louis Latour

Tasting

Colour
Beautifully brilliant, this wine reveals a pale yellow hue.

Nose
Highly complex, the aromatic bouquet releases seductive notes of apricot and honeysuckle, delicately underscored by a touch of vanilla.

Palate
Ample and generous, the palate charms with its full-bodied texture and remarkable mellowness. It unfolds mouthwatering flavours of acacia honey before stretching into a persistent finish marked by great elegance and beautiful minerality.

Food and Wine Pairing

This great white wine will pair wonderfully with refined dishes such as scallops, saffron-infused monkfish or lobster thermidor. It is also an ideal companion to white meats in sauce, such as poultry in a cream sauce.

Serving and Cellaring

For optimal enjoyment, this wine should be served at a temperature between 11 and 13°C. When young, decanting for thirty minutes to one hour will help it open up. Built for ageing, this wine can be cellared until around 2039.

The Richness and Minerality of an Emblematic Burgundy Grand Cru

The Estate

Founded in 1797, the House of Louis Latour is a historic family institution in Burgundy. This prestigious estate now extends over 48 hectares, 27 of which are classified as grands crus, spread across the Côte de Nuits and the Côte de Beaune. Currently managed on an operational level by Christophe Deola, the estate stands out for its deep commitment to sustainable viticulture, certified ISO 14001. With its own cooperage, the estate masters every stage of production to offer wines that combine tradition and modernity, faithfully reflecting the excellence of the Burgundian terroirs.

The Vineyard

The cuvée comes from a tiny 0.51-hectare plot, acquired in 1913 and named in tribute to two sisters, Adèle and Julie Voillot. Perched at the top of the Chevalier-Montrachet hillside, in the commune of Puligny-Montrachet, these vines, approximately forty years old, thrive on soils composed of clay and chalk. The vineyard is managed according to the principles of sustainable farming, promoting biodiversity through grass cover, the use of natural composts and precise weather monitoring. Yields are rigorously controlled at around 35 hl/ha.

Winemaking and Ageing

The grapes are hand-harvested and carefully sorted before being pressed directly, without destemming. Vinification takes place traditionally in oak barrels, including full malolactic fermentation. The wine is then aged for 8 to 10 months exclusively in new medium-toast barrels, all crafted by the estate's in-house cooperage.

Grape Variety

100% Chardonnay