Cuvee LaToux Bourgogne Cote d'Or "Peuraine" Vieilles Vignes 2019 750 mL

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Pedigree: Red Burgundy wine, Cuvee Latoux, is sourced from a single vineyard "Peuraine" in the new (since 2017) appellation Bourgogne Cote d'Or. Peuraine is planted 100% to Pinot Noir and the vines are in excess of 70 years old. Peter Koff MW made the wine at Chateau de Laborde in Beaune with Chateau owner, winemaker, friend and mentor, Herve Kerlann. 
Production: 1,216 bottles
Grape Varieties: 100% Pinot Noir.
Vine Age: 70+ years.
Vintage: 2019. The vintage took place in perfect conditions, yielding compact, healthy bunches of ripe grapes.

Winemaking
Grapes were picked by hand and transported immediately to the cuverie at Chateau de Laborde where the bunches were sorted on a sorting table to remove any unripe berries and any non-grape matter. It was decided to gently destem the entire vintage. The grapes were crushed and moved to a stainless steel, temperature controlled, open top fermenter. There the must underwent a cold soak for about 3 days. The must was inoculated with a local Burgundy yeast. I believe great Burgundy separates itself from other wines with its propensity, when properly handled, to express a silky, seductive mouthfeel. To achieve this, amongst other things, tannins must be very carefully managed. As an aside, I believe that increasing focus on integrated tannin management is the next frontier in raising the quality of all wines. The must was fermented at lower than usual temperatures to enhance bouquet and to allow for very gentle tannin pickup. To ensure soft, supple tannins, we needed to employ techniques that would yield a wine with beautiful, silky, refined tannins, yet with sufficient color and true typicity. Accordingly, we carried out a single delestage, gentle pump overs to break up the cap and no punch downs. After a week, we ceased pump overs and simply wet the cap by laying the pipe on it. Finally we switched to arrosage, sprinkling, where I literally sprinkled the cap with a garden watering can. When the wine had fermented to dryness it was racked into four, third fill Burgundian pieces of 228L. In keeping with my goal of achieving soft, silky tannins, I decided not to use new barrels. We had worked so hard to produce sexy tannins that I did not want to introduce the level of wood tannin that new barrels confer. The wine underwent natural malolactic fermentation in the spring of 2020 and was bottled in September.
Alcohol: 13.1%

Tasting Notes:
Color: Lovely dark cherry, dark strawberry color.
Bouquet: A heady bouquet of Bing cherry, strawberry and a hint of forest floor, encourages another swirl and another inhalation prior to tasting.
Palate: Success! The entry is smooth and supple with a silky mouthfeel. The wine gains in amplitude as it crosses the palate. It is refined and complex, echoing the bouquet, yet, even at this young stage, eminently drinkable! The finish is persistent and hedonistic.
Serving Temperature: 65° F - 67° F
Food Pairing: Lighter meats such as veal, poultry, Peking Duck and wild caught salmon.
Drinking Window: Optimum drinking from now for 2 years. Thereafter, the wine will have achieved a plateau and will hold at the level for a further 18 months to two years