2016 Latour-Giraud Meursault Narvaux

Latour-Giraud

France / Burgundy / Latour-Giraud

The famous 16-hectare Narvaux climat is situated in the highest vineyards of the village, at the tip of the top premiers crus. Grown on thin, poor soil and substrata (multiple layers of lava), the wine takes the best features of the soil. The wine has fantastic finesse and aromatic complexity, while the palate has abundant elegance, complexity and length.

May, 2019

Gary Walsh

The Wine Front

94 points

Smoky, white fruit and flowers, toasted hazelnut. Ripe, fleshy and flavoursome, smooth and glossy, then flinty and savoury, complex and suave through the finish. Yum.

September, 2018

Stephen Tanzer

Vinous Media

88-91 points

Lighter yellow than the Charles Maxime but a bit hazy. Deep, rich nose conveys good lemon-limey lift. This, too, boasts a strong impression of acidity, with salty minerality contributing to its tactile, chewy texture. But this wine still needs the rounding influence of more élevage.

Standard Bottle Out of Stock

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.