Domaine Latour-Giraud

The Domaine operates out of the Giraud family premises – there have been Girauds in Meursaults since 1850 and Latours since at least the 17th century. The Domaine now covers 11 hectares, and is farmed organically by Jean-Pierre Latour. The whites are direct pressed, settled if necessary, then encouraged to start to ferment in tank before transfer to barrel, with 20% new wood for the village wines and no more than 25% for the whites, all in the traditional 228 litre size. The wines are racked to tank after 11 months and bottled early the following year. The approach here is classical and Jean-Pierre’s formula works very well to make un-showy but intense and intricate white wines.

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