Louis Latour : Mazis-Chambertin Grand cru 2008

Tasting notes and characteristics of the Mazis-Chambertin Grand Cru 2008 from Louis Latour

Tasting

Nose
The bouquet reveals intense aromas of small wild black berries, subtly enhanced by notes of undergrowth and musk.

Palate
Both powerful and smooth, the attack reveals a harmonious texture with remarkable complexity.

Food and wine pairings

This great red wine pairs beautifully with hearty dishes such as venison stew, sautéed doe served with celery purée and pepper, or regional cheeses like Soumaintrain. More generally, it will enhance game meats and rich, sauce-based dishes.

Serving and cellaring

To fully appreciate this 2008 vintage, it is recommended to serve it at a temperature between 16 and 17°C. With strong ageing potential, this wine can be enjoyed until around 2023.

A powerful and complex Burgundy Grand Cru by Louis Latour

The estate

Officially founded in 1797, the Louis Latour House is an iconic institution of Burgundy, located in Aloxe-Corton. This independent family estate covers 48 hectares, including 27 hectares classified as Grand Cru, making it the largest owner of these prestigious appellations in the region. Today led by Florent Latour, the company perpetuates a unique expertise, notably distinguished by its own integrated cooperage. This hallmark ensures perfect mastery of the ageing process. For the past two decades, the estate has also been committed to sustainable and environmentally friendly viticulture.

The vineyard

The vines that produce Mazis-Chambertin are located in the heart of the Côte de Nuits, in the village of Gevrey-Chambertin, right next to the famous Chambertin. This exceptional terroir lies on clay-limestone soils. The vines, averaging 35 years old, are tended with great care, with controlled yields of around 30 hl/ha. The grapes are harvested exclusively by hand to preserve the optimal quality of the berries.

The vintage

The 2008 vintage proved particularly favourable in Burgundy, and more specifically in the northern part of the Côte de Nuits. Weather conditions allowed for grapes of very fine quality, producing refined, approachable wines that faithfully express the classic character of their terroir.

Vinification and ageing

The making of this wine follows traditional Burgundian methods. Fermentation takes place in open vats, followed by 100% malolactic fermentation. The wine is then aged for 10 to 12 months in French oak barrels with medium toasting. These barrels, made of 100% new wood, are meticulously crafted by the House's own cooperage.

Grape variety

This wine is made from 100% Pinot Noir.