Price:  £11.95 | Case Rate: £10.83
Ex Tax: £9.96

Louis Latour - Ardeche Chardonnay 2016

Information

  • Country: France
  • Wine Region: Rhône
  • Wine Maker: Jean-Charles Thomas
  • Grape: Chardonnay
  • Grape Percentage: 100%
  • Alcohol Percentage: 13%
  • Unit Quantity (ml): 750
  • Best To Drink: Drink Now
Duty/Vat Paid
Minimum Qty: (6 btls)
WS: 87 (2016) D: 88 (2014)

Wine tasting notes

Louis Latour have been working in the Ardèche region since the late 1970s when they realised they would need to look outside of Burgundy to find alternative sources of high quality, everyday priced Chardonnays. A bold move at the time which has proved to be a wise decision. Louis Latour's Ardèche Chardonnay is from vineyards on hillside clay limestone rich soils within IOP Coteaux de l'Ardèche. It is a fresh and appealing wine with considerable depth and quality. Sparkling pale gold in colour the Ardèche Chardonnay has a delicious bouquet of honey accompanied with aromas of yellow fruits and apricot. In the mouth it is rounded with flavours of yellow peach and a lovely lasting freshness

Winery Information

Louis Latour

Maison Louis Latour is one of the most highly-respected n̩gociant-̩l̩veurs in Burgundy. Maison Louis Latour is the producer of some of the finest Burgundian wines but has also pioneered the production of fine wines from outside of the confines of Burgundy. These wines from the Ard̬che and the C̫teaux de Verdon are slowly gaining esteem for their unmatchable quality outside of Burgundy. All of the grapes from the vineyards owned by the Latour family are vinified and aged in the attractive.. read more

Expert Reviews

Wine Spectator (2016)87 pts

Stylish, with pear and yellow apple fruit inlaid with a light hazelnut hint. Offers a juicy, lightly buttered finish.

Decanter (2014)88 pts

Andrew Jefford - "Fresh, muted yet subtle aromas, with elegant, poised flavours, perfectly weighted in the mouth and leaving it fresh and clean: a benchmark varietal with real class."

Vinification Notes

Traditional oak barrel ageing for 8-10 months with 100% malolactic fermentation.