Louis Latour Agencies

London Wine Fair : Vegan and Vegetarian Wines

21 April 2017

Stand B22

New for 2017 we are presented a series of Wine Flights throughout the three days of the London Wine Fair. Breaking our range of wines and cognacs into bite sized pieces, these flights will show case the breadth and variety of our products and new and sometime surprising ways.

It is now quite common for us to be asked which of our wines are vegan and/or vegetarian so we thought we would highlight our large selection. Several of our producers have completely cut out all animal products across their whole range; we have selected just some of our favourites.

Louis Latour Grand Ardeche (vegetarian)

In 1979, with a view to expanding the business, Maison Latour chose the valley of the Ardèche River with its clay and limestone-based soils as the ideal location to produce top-quality Chardonnay wines. Grand Ardèche comes from the best vineyards, carefully selected every year when harvesting begins. The grapes are pressed and the must is placed immediately in oak barrels made by the cooperage at Latour, where the wine will age for approximately 10 months, like the great wines of Burgundy.  The wine is fined using Bentonite, a type of clay.

Simonnet-Febvre Crémant de Bourgogne P100 (vegan):

Simonnet-Febvre have produced sparkling wines since their foundation in 1840 and today they are the only company in Chablis to do so. Crémant de Bourgogne Brut P100 Blanc de Noir is a dry white sparkling wine made by ensuring no colour is extracted from the red skinned Pinot Noir grapes, a style commonly known as Blanc de Noirs. It is produced using the traditional method with the second fermentation in bottle.

Henry Fessy Moulin-à-Vent (vegan)

The boundaries of Moulin-à-Vent were marked out as early as 1924. The vineyard has shallow sandy soils derived from the underlying granite which is rich in manganese. This kind of terroir gives much substance and the resulting wines are often compared to their Burgundian cousins of the Côte d'Or and Moulin-à-Vent can be cellared for several years. Laurent Chevalier at Henry Fessy does not fine the wines and they only undergo a light filtration.

Seresin Estate Chardonnay (vegan):

Seresin Estate's vineyards are farmed biodynamically and are certified by Demeter. This wine is made of certified organic fruit hand-picked from Seresin's Raupo Creek vineyard in the Omaka valley, lying to the south of the Wairau valley. The warm slopes of the Raupo vineyard are home to some of their most important Chardonnay vineyards, where the vines respond well to the combination of cool clay soils and the exposure to the sun.

Viu Manent Secret Viognier (vegan)

The Secret range of wines has a closely guarded secret related to land, proportions, and balance. The result is a line of blended wines made with a primary varietal component that is recognized and indicated on the label complemented by a closely guarded secret blend of up to 15% in each of these. The grapes come from Viu Manent’s San Carlos vineyard in the Colchagua Valley.

Wakefield Promised Land Shiraz Cabernet (vegetarian)

The Taylor family referred to their original vineyard estate as being the Promised Land due to the quality and promise of its rich fertile soils. Their Promised Land ranges of wines, sourced from across Australia’s finest wine regions, are made in a style that is immediately approachable but with a hallmark of quality that is unmistakable. This wine is fined with egg whites.

 

On tasting

Monday 10am – 12.30pm | Wednesday 2.30pm – 5.00pm

Don’t forget to join us in the last half an hour of the day for a Frapin cocktail and a demonstration of how using dry or hot chais during maturation can impact cognac.