2016 Latour-Giraud Puligny-Montrachet 1er Cru Champ Canet

Latour-Giraud

France / Burgundy / Latour-Giraud

The 1er Cru vineyard of Champ Canet covers four hectares. Its wines tend to be delicate rather than sumptuous. Domaine Latour-Giraud owns 34 ares of vines in the north of the climat, planted on thin, stony soils. They produce a very elegant and fine wine with a slight floral bouquet, with a supple texture, sophisticated smoky nuances and almond notes on the finish.

June, 2018

Allen Meadows

Burghound

91-93 points

A moderately exotic and phenolic nose (think olive oil nuances) displays notes of mandarin orange, pekoe tea, apple and plenty of floral elements. The rich, full-bodied and solidly constituted flavors possess buckets of sappy dry extract that confers an almost chewy texture on the strikingly persistent finish.

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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.