2017 Latour-Giraud Pommard 1er Cru Refène

Latour-Giraud

France / Burgundy / Latour-Giraud

The Refène climat is situated at the heart of the Pommard premiers crus, at the top of the village and next to the Clos de la Commaraine. It extends over 2.4Ha, and Domaine Latour owns 26 ares. The wine produced is typical of Pommard 1er Cru: rich, full-bodied and intense, with amplitude ahead of grace. Its powerful bouquet, its vibrant colour, its somewhat square structure are counterbalanced by earthy and smoky notes, and considerable length.

June, 2019

Allen Meadows

Burghound

90 points.

Slightly riper liqueur-like yet still appealingly fresh aromas of red raspberry and cherry are laced with hints of spice and earth. There is fine mid-palate density to the delicious medium-bodied flavors that are both bigger and bolder before culminating in a serious and moderately austere but not really rustic finale. Patience will be required here as well.

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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.