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Domaine Latour-Giraud

Jean-Pierre Latour described 2012 as difficult in the vineyards and in the winery. "The vines were tired by the time of the harvest," he told me, "so our concern from the start was whether we could keep fresh fruit in the wines. It was necessary to do a more severe debourbage than usual to eliminate any hail taste, but that left us with less solid material to facilitate the fermentations, especially the malos. Also, few people were willing to make a small crop even smaller by strict selection, but you really needed to start with clean juice. We had a lot of tartaric acidity but little malic, so the malos have barely started today. Still, we were lucky that the alcoholic fermentations were long in spite of the lowish acidity." The 2012s were totally cloudy and in the early stages of their malolactic fermentations at the beginning of June (several of them also showed a bitter edge, due in part to high levels of carbonic gas), so I will have to wait to report on them next year in bottle. With the 2011s, noted Latour, the wines changed in a positive way during and after the malos. After the August racking he took 80% of the lees into the tanks and the wines took on more richness there. He eventually bottled the '11s about a month and a half earlier than usual--in January and February of this year.

From 2012 and 2011 White Burgundies (Sep 2013) by Stephen Tanzer

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2011 Meursault Les Charmes

Release Price: $115

Color: White

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