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Louis Latour - Criots-Batard-Montrachet 2013
- Producer Maison Louis Latour
- Blend 100% Chardonnay
- Country France
- Region Burgundy
- Appellation Criots-Batard-Montrachet
- UPC 0 15643 60516 1
Tasting notes
Our Criots-Bâtard-Montrachet Grand Cru 2013, of a golden colour, offers complex nose blending aromas of almonds paired with honey and vanilla. Sensual and opulent, this wine reveals almond paste and coconuts notes. The finish has a lovely vivacity and persistence.
Description
The appellation Criots-Bâtard-Montrachet was created in 1937, the name "criots" coming from "chalk/" stone of the vineyard.
This vineyard of 1.57 hectares is one of the smallest appellations in France, producing only a small quantity of its rare wine every year. At an altitude of around 240m, a little lower than its Grands Crus neighbours Chevalier-Montrachet and Montrachet, it is the only one of the 4 Grands Crus in the South of Côte de Beaune that is situated entirely in the village of Chassagne-Montrachet.
Made exclusively from Chardonnay, this vineyard benefits from an easterly exposure which guarantees maximum ripeness of the grapes. The soil is made of gravel and is relatively welldrained. It is based on the Bathonian limestone with outcrops of mixed clays.
This vineyard of 1.57 hectares is one of the smallest appellations in France, producing only a small quantity of its rare wine every year. At an altitude of around 240m, a little lower than its Grands Crus neighbours Chevalier-Montrachet and Montrachet, it is the only one of the 4 Grands Crus in the South of Côte de Beaune that is situated entirely in the village of Chassagne-Montrachet.
Made exclusively from Chardonnay, this vineyard benefits from an easterly exposure which guarantees maximum ripeness of the grapes. The soil is made of gravel and is relatively welldrained. It is based on the Bathonian limestone with outcrops of mixed clays.
Food pairing
Pan-fried sea scallops - saffroned monkfish - lobster thermidor
The vine
Average vine age 30 years
Soil Gravel and limestone
Average yield 35 hl/ha
Harvest Hand picked
Soil Gravel and limestone
Average yield 35 hl/ha
Harvest Hand picked
Vinification and ageing
Fermentation Traditional in oak barrels with complete malolactic fermentation
Ageing 8 to 10 months ageing in oak barrels, 100% new
Barrels Louis Latour cooperage, French oak, medium toasted
Ageing 8 to 10 months ageing in oak barrels, 100% new
Barrels Louis Latour cooperage, French oak, medium toasted