In the heart of northern Burgundy, the Gevrey-Chambertin AOC 2022 Louis Latour stands as an elegant, honest interpretation of Pinot Noir, shaped by the precision of historic know-how. Sourced from mature vines rooted in shallow brown-red calcareous clay soils, this wine reveals the rare alliance of finesse and depth. The 2022 vintage produced a cuvée with very clear aromatic definition, where spices, mocha and a smoky thread answer one another with grace. On the palate, the texture glides, carried by velvety tannins and an amplitude that invites food. More than a wine, it is a terroir story, a craft gesture where every detail, from hand harvest to controlled élevage, contributes to a tasting experience of great poise. Enjoy now for its attractive flesh, or cellar until 2027 for a more polished expression.

Blend and vinification

This Gevrey-Chambertin is made exclusively from Pinot Noir, hand-harvested to preserve the integrity of the berries. Fermentation takes place in open vats, following a traditional approach that favours fruit expression and refined tannins, then a complete malolactic fermentation brings smooth roundness to the wine. The 10 to 12 months aging in French oak barrels, with roughly 20% new oak, refines the texture and gently frames the bouquet with toasted and mocha notes. Controlled yields, around 40 hl/ha, concentrate the terroir's sap and produce a precise material. True to the house's aesthetic, the whole aims for balance, uprightness and depth, without ostentation or excessive oak.

Tasting notes

• Colour: Deep, dark ruby, bright, edged with vivid highlights that announce concentration and purity, with exemplary clarity in the glass.
• Nose: Expressive opening on licorice and clove, followed by delicate smoky nuances. With aeration, notes of roasted coffee, a trace of cocoa and nuanced dark fruit emerge, composing a bouquet that is both precise and enveloping.
• Palate: Gentle attack, an ample, silky mid-palate where the velvety grain of the tannins combines with a savoury thread. Accents of mocha and roasted coffee extend a harmonious finish, supported by delicate freshness and clearly defined persistence.

Serving temperature and advice

Serve this Gevrey-Chambertin between 15 and 16°C in large tulip glasses to reveal the full complexity of its bouquet. A few minutes of decanting will enhance the texture, soften the tannic contours and reveal the aromatic thread of gentle spices and roasted notes. Store bottles on their side, away from light and temperature fluctuations, to preserve the wine's integrity. This 2022 is generous now with its velvet and brightness, while offering a cellaring potential until 2027, when the spicy notes will gain complexity and the material greater harmony. Patient ageing will reward the taster with a more woven palette and an even calmer finish.

Food pairings

• Aperitifs: charcuterie, homemade pâté en croûte, comté gougères for a indulgent start.
• Starters: poached eggs in red wine, game terrine, lightly seasoned hand-cut beef tartare.
• Main courses: hare stew, venison fillet, beef bourguignon, roasted rib of beef with a reduced jus and caramelised shallots.
• Cheeses: Époisses, a classic companion for its tamed strength, as well as Langres and aged Comté to underline the depth of the Pinot Noir.
• Desserts: a rare but possible match with a lightly sweetened dark cocoa dessert or a spiced pear, to prolong the roasted accents.

Occasions

This Gevrey-Chambertin is the ideal companion:

• For a dinner for committed meat lovers, where the noble flesh of a roasted joint calls for a spirited red.
• With revisited regional cuisine, pairing depth and precision, between reduced jus and silky textures.
• As a connoisseur's gift, to offer to a Burgundy enthusiast seeking balance and emotion.

Specifications

• Name: Gevrey-Chambertin AOC 2022, Louis Latour
• Appellation: Gevrey-Chambertin AOC, Côte de Nuits, Bourgogne
• Type: Red wine, 100% Pinot Noir
• Vintage: 2022
• Grape variety: Pinot Noir (100%)
• Alcohol by volume: 13.5%
• Aging: 10 to 12 months in French oak barrels, about 20% new
• Average yield: 40 hl/ha
• Harvest: hand-harvested
• Cellaring: until 2027