Louis Latour Agencies

Imbibe Live 2017 : Single Vineyard Wines

13 June 2017

Stand C22

Another of our flights for Imbibe Live will be focussing on Single Vineyard wines. We have a number in our portfolio and found it very hard to narrow it down to these. In the end we went will some our favourites so we hope you like them too.

Simonnet-Febvre 1er Cru Fourchaume 2015

In 1840 Jean Febvre, a barrel cooper from Montbard, founded the winery which is now Simonnet-Febvre. Today it remains one of the oldest and most traditional Chablis producers in the region. The Fourchaume vineyard lies on the right bank of the Serein river and covers a thin strip running approximately 2.5km north - south, bordering the northern limits of the town of Chablis. It is one of Chablis' most well known and highly respected premier crus and divided into the sub climats of Vaupulent, Cote de Fontenay, L'Homme Mort and Vaulorent. This wine is classically elegant, powerful and round with lovely aromas. In the mouth aromas of citrus fruits, fresh mint and spicy notes are developed. There are also notes of ripe fruits and honey.

Michel Redde et Fils Pouilly-Fumé Les Bois de Saint Andelain 2013

The Redde family have been vigneron for 14 generations and their speciality is a series of single vineyard wines from the communes of Tracey-Sur-Loire, Pouilly-Sur-Loire and Saint Andelain. The Bois de Saint Andelain vineyard (pictured) grows in Cretaceous flint in the village of Saint Andelain. The vineyard sits at the high point of the appellation and produces a wine with depth and freshness. The ageing potential is high with a suggestion of 10 to 15 years in the cellar.

McHenry Hohnen Burnside Chardonnay 2014

McHenry Hohnen's wines are the result of more than 30 years of biological farming, winegrowing and winemaking in Margaret River. Their vineyards are all farmed following biodynamic principals and winemaking follows simple, traditional principles with minimum additives make the genuine characters of the wine sing. Burnside was purchased in 1976 and at the time was a run-down farm on the sharpest bend of Margaret River. It is located close to the coast with views of the Indian Ocean. The name Burnside has its origins in Ireland where it means one who lives by a burn or stream. Eleven hectares have been planted on a number of aspects, as dictated by the contours of the rivers bend.

Louis Latour Pommard 1er Cru Epenots 2014

The village of Pommard sits between the town of Beaune and the village of Volnay. In contrast to the wines of its close neighbours, those of Pommard tend to be fuller, more tannic and expansive in the mouth, similar to those of the Côte de Nuits. This area was named "Epenots", coming from "épine" (thorn or prickle), as a result of the natural vegetation of the area which was bush-like and thorny. On the nose there are intense flavours of cherry, liquorice and mocha, these flavours continue through the palate with blackcurrant and hints of spice.

Seresin Estate Raupo Creek Pinot Noir 2012

The third of Seresin’s vineyards is located in the Omaka Valley and has a distinctly different terroir. The soil is clay based, with some windblown silt.  The top of the hill is exposed, ripens at an earlier stage and is drier. The fruit is more concentrated, with greater sugar accumulation. The middle of the hill has a little more water and is less exposed, and gives a more crisp character. The Raupo Creek wine expresses a blend of these characters – dark fruit and a sense of breadth and richness, yet with a cool, crisp acidity

Viu Manent San Carlos Malbec 2014

This limited release wine comes from blocks 5 and 6 of the San Carlos vineyard which were planted more than 100 years ago and are considered two of the finest sites on this vineyard. The soils are of alluvial origin, with extraordinary porosity and the ability to administer water to the vines through the season. A selection in the vineyard was followed by a second at the sorting table before being destemmed and transferred to stainless steel tanks and concrete eggs. Here a natural fermentation took place before 70% transferred to French oak barrels and the rest remain in the concrete eggs where is aged for 16 months.