2019 Latour-Giraud Bourgogne Blanc

Latour-Giraud

France / Burgundy / Latour-Giraud

Dry and mellow, Domaine Latour-Giraud's Bourgogne Blanc is harvested very close to the Meursault appellation. It shows all the suppleness, delicate texture and slight nuttiness for which Meursault is famed.

June, 2021

Allen Meadows

Burghound

86-89 points.

Reduction dominates the nose at present but there is both good freshness and verve to the solidly dense middle weight flavors that possess a caressing mouthfeel before concluding in a citrusy and mildly warm finale. This is a big Bourgogne that should repay short to mid-term keeping.

February, 2021

Jasper Morris - Inside Burgundy

87 points.

The vines are situated behind Domaine Roulot in Meursault. Clear pale colour, not a lot of bouquet but this is a pure clean and stylish mini-Meursault, with some sweetness of fruit in this ripe year, and impeccable length. Even quite lively at the finish. Ripe apple notes.

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About Latour-Giraud

It was a memorable tasting in Meursault in the European spring of 2018. Jean-Pierre Latour stood back and left the whites to press their irresistible case: aromatically enticing, seductive, resonant and mineral-inflected. Jean-Pierre's oldest known ancestor living from the vine was Jean Latour-Boillot, born about 1680, while the Giraud family were distillers in Meursault. The two domaines were united in 1958 with a marriage between the two families. These days production of the 10-hectare domaine is a little over 80% white, with the majority of vines across five premiers crus of Meursault: Les Genevrières, Les Charmes, Les Perrières, Les Bouchères and Le Poruzot. days production of the 10-hectare domaine is a little over 80% white, with the majority of vines across five premiers crus of Meursault: Les Genevrières, Les Charmes, Les Perrières, Les Bouchères and Le Poruzot.

About

Jean-Pierre Latour first got his hands dirty in the cellar back in 1983, then took the helm in '93. It’s really since the mid-2000s that he feels he’s nailed this style of white Burgundy - which he defines, justifiably, as “richness, purity and elegance, so that the wines finish fresh”. The whites are whole-bunch pressed, receiving a first racking at the end of August, when Jean-Pierre looks at the quality of lees to take forward. Bâtonnage is often part of the equation, but close observation of the vintage dictate frequency and duration. The wines are raised in oak for 11 to 12 months, with about 20% new oak for Bourgogne and village, and 25% for the premiers crus. Lovely reds from Pommard and Volnay are further evidence of Jean-Pierre’s sureness of touch.