Louis Latour Volnay 2019
Ships from San Diego, California
This picturesque village nestles high above the Burgundian plain on a small knoll just a few hundred yards away from its neighbour Pommard. From the small square outside the 14th century church which dominates the village one can see the entire Burgundian plain and, on clear days, even as far as snow-capped Mont Blanc.
TASTING NOTES
AGING
10 to 12 months ageing in oak barrels, 15% new
BARRELS
Louis Latour cooperage, French oak, medium toasted
TASTING NOTES
Of a nice ruby color, our Volnay unveils mocha and liquorice aromas on the nose. Fresh and elegant, it reveals on the palate beautiful notes of cherry and nutmeg, along with a liquorice hint.
FOOD PAIRINGS
Suckling pig - knuckle of veal veal - mature cheeses.
SUSTAINABILITY
Respect for terroir is one of the fundamental values of Maison Louis Latour, who have practised reasoned agriculture (certified ISO14001) for almost 20 years. Understanding and interpreting the geological complexity of each parcel is indispensable, and it is for this reason that we regularly undertake soil analysis of entire slices of earth in order to study the interaction between the terroir and our wines.
If a noble terroir is undoubtedly one of the essential elements in the production of a great wine, the work of our highly qualified team is also crucial and highly valuable. Extreme rigour and meticulous care are necessary when applying the correct gestures and techniques, notably when pruning and leaf thinning.
Healthy soil is also primordial for the development of the vines, which is why Maison Louis Latour uses specific organic techniques to combat vine pests and diseases. These organic substances also reduce the need for pesticides. Maison Louis Latour also makes its own compost (around 70 tonnes) from vine pruning wood and grape skins - a by-product of pressing - thus eliminating the use of chemical fertilizers.
Traditional viticultural methods have been perpetuated by Maison Louis Latour. Young vines on steep slopes -making access difficult for machines - are ploughed using horses. Working in this way avoids compacting the earth and allows the vine root systems to plunge deeply into the soil to better regulate their water intake.
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