2005 Latour-Giraud - Puligny-Montrachet Champs Canet 1er Cru 750ml

France - Burgundy - Cote de Beaune - Puligny Montrachet | Premier Cru/ White / Chardonnay   |     Watch

IWC 92(+?)  
2005 Latour-Giraud - Puligny-Montrachet Champs Canet 1er Cru Front View
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Professional Reviews For This Wine


International Wine Cellar | Rating: 92(+?)

($86) Aromas of peach and nutty oak convey an almost exotic ripeness. At once sweet and fresh, with stone fruit, lemon and rocky flavors framed by strong, ripe acidity. This can't quite match the Genevrieres for subtlety or intensity, but this very young wine displays excellent cut and structure.

Author: Stephen Tanzer
Issue: Issue 134

Professional content appears courtesy of Vinfolio

Average rating: 93, based on 1 reviews

Collector Data For This Wine

89 bottles owned by 25 collectors.

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About This Producer


This estate, located on the Route Nationale in the village of Meursault, should be the poster-child for superb, terroir-specific white wine. The domaine's holdings in premier cru and villages vineyards is impressive, as is their ownership of the largest parcel of 1er cru "Genevrieres," one-third of which is over 50 years old. When Jean-Pierre Latour arrived as winemaker in the 1990s, he launched a revolution of upgrades that promoted progressive technology (new pneumatic presses, crusher-de-stemmers and temperature-controlled tanks), sustainable agriculture and a new barrel program. He only uses free-run juice and natural yeasts. Though mildly fined, the wines are not filtered and thus the integrity of the terroir's true expression is beautifully maintained. The happy consequence is an ever-increasing quality.

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See other similar producers: Domaine Francois Jobard

Wine Varietal: Chardonnay


Arguably the best dry white wine grape out there, Chardonnay is grown all over the globe. In addition to being the backbone of fine white Burgundies, Chardonnay is also one of the three major grape varieties used in producing Champagne. Susceptible to a myriad of complications, Chardonnay berries are relatively small, thin-skinned, fragile, and oxidize easily. Chardonnay grapes can be sensitive to winemaking techniques and more difficult to handle from harvest to bottling than many other varieties. Some producers will use malolactic fermentation (where harsher malic acid is turned into softer lactic acid and carbon dioxide) to reduce crispness and acidity and add a creamy, buttery texture to wines. The "oaky" character of some Chardonnays comes from fermenting or aging which takes place in oak barrels. Once barrel-aged, Chardonnay may take on notes of vanilla or toast. While Chardonnay is produced worldwide, the best can be found in France, the United States, Argentina, Chile, Australia, Italy, New Zealand, and South Africa. Typical descriptors for Chardonnay include mineral, green apple, citrus, tropical fruits, vanilla, butter and smokiness.

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