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TN: Louis Latour Savigny-les-Beaune Premier Cru. $10/375 ml at Gerardi's Little Store, imported via its own import house in San Francisco, CA. 13.5 pabv.Good cork. Brilliant garnet-bright cherry; hint of bricking to edge. Smoke; cherry, flowers, cola, mineral aroma, mint, a minute hint of EA, and a touch of pleasant funk. Rich and full-bodied on entry with good energy; moderate tannin, and medium-length but quite expressive finish. 88-89/100. Good value for money.Are they still flash-pasteurizing their reds? It's still on their web site (http://www.louislatour.com/pages/index.php?id_page=37&lg=fr): :...Une fois que les barriques sélectionnées de chacune des appellations ont été assemblées, l'ensemble de nos vins rouges sont flash-pasteurisés de façon à prévenir des attaques de bactéries de façon à accroître la stabilité du vin et protéger la couleur et les arômes de celui-ci. Le vin circule dans un échangeur de température pour atteindre pendant quelques secondes la température de 72 °C. Ce processus élimine les bactéries qui ont déjà effectué leurs taches nécessaires et qui pourraient plus tard perturber la qualité du vin. Il conserve les bactéries utiles qui contribuent à un vieillissement du vin dans le sens de la finesse. Aussi, il autorise une filtration moins stricte et, plus important encore, une addition minimum de dioxyde de souffre (30 mg/l au lieu des 160 mg/l autorisé).En dernier lieu, le vin est filtré sur des plaques de cellulose. So I guess they do. And for the same twisted, at least in my book, logic. If they kill all the bacteria, it's the bacteria that make the wine age too fast, so the wines will age better. In my experience this is not true. They are about the same whether aged or not. They seem frozen in time. Good thing that this bacterial thing doesn't happen in white wines! Just think of all that wondeful Corton Charley and so forth, cooked!
Good young burgundy that needs cellaring. Lots of redcurrant, strawberries, smoke, and considerable vibrancy on the palette, low tannins. Medium bodied decent staying power on the finish, I could have used more for the price. Nose is at first flat, then opens after 30 mins. Color is a little weak, medium red and too much clarity though the glass. Drink by 2012 but over all a good entry level Grand Vin. Price more that anything else is the deciding factor for me...I got my 02 for 60$ but would not pay 90$.
Three and a half glasses
External Reviews for Louis Latour Chateau Corton Grancey Grand Cru Rouge -Owc Cl
...Red-ruby. Blackcurrant graphite and minerals on the nose. Sweet fleshy and dense with an impeccable sugar/acid balance. Strong mineral tones and firm acids. Finishes long and gripping with excellent tannic spine and lift... Stephen Tanzers IWC.
The wine of the vintage? There are only 10 000 cases of this extraordinarily rich dense 2002 ...It is dark ruby/purple to the rim with notes of English walnuts crushed rocks black currants and forest floor dense full-bodied and opulent yet classic with spectacular aromatics marvelous purity and a full-bodied finish that lasts just over 50+ seconds. Huge richness and the sweetness of the tannin are somewhat deceptive as this wine seems set for a long life... Robert Parkers Wine Advocat
Loads of ripe currants licorice and toasted oak on the nose. Subtle yet impressive. Full-bodied with a solid core of ripe fruit and chewy tannins. Big and juicy. Deep midpalate for a 2002. This is the wine of the vintage. A solid classic Latour that needs bottle age. Best after 2012. -JS Wine Spectator.
Massive investment in the vineyards and winery by billionaire owner François Pinault has in recent years given Latour the edge over its first-growth peers. In the difficult 2002 growing season, Latour made the wine of the vintage. The grand vin is aged 18 months in new oak barrels before release and is a classic Pauillac blend of mostly Cabernet Sauvignon, with some Merlot and a dash each of Cabernet Franc and Petit Verdot.
The wine of the vintage? There are only 10,000 cases of this extraordinarily rich, dense 2002 that is as powerful as the 2003 (even the alcohol levels are nearly the same, 12.85%). It is dark ruby/purple to the rim, with notes of English walnuts, crushed rocks, black currants, and forest floor, dense, full-bodied, and opulent, yet classic with spectacular aromatics, marvelous purity, and a full-bodied finish that lasts just over 50+ seconds. Huge richness and the sweetness of the tannin are somewhat deceptive as this wine seems set for a long life. Administrator Frederic Engerer seems to be more pleased with what Latour achieved in 2002 than in any other recent vintage. Hats off to him for an extraordinary accomplishment in a vintage that wouldn’t have been expected to produce the raw materials to achieve something at this level of quality. Anticipated maturity: 2012–2045.
Food Pairings for Louis Latour Chateau Corton Grancey Grand Cru Rouge -Owc Cl
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