เข้าสู่ระบบเพื่อดูภาพ฿฿฿฿
Rated 96/100 by Wine Advocate (top 15% of their reviews).
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Romanée-Saint-Vivant is a grand cru of Vosne-Romanée in the Côte de Nuits, planted to Pinot Noir. Louis Latour's bottling comes from 'Les Quatre Journaux,' a house-owned parcel of 0.8 hectares in the south-west of the climat, on iron-rich clay soils with vines averaging around 30 years old.
The house ferments traditionally in open vats and ages the wine 10 to 12 months in 100% new French oak barrels from its own cooperage, medium toasted. The result is aromatic and velvety in texture, with a persistent, powerful finish; the house suggests a cellaring window of roughly 25-35 years.
The name 'Les Quatre Journaux' is a unit of measure, not a fantasy name: a journal is an old Burgundian measure of roughly 0.4 hectares, so the name records the plot's original extent; the house notes that half of the original purchase was sold some years later, and the holding stands at 0.8 hectares today.
Note also that this is a parcel the Latour family has owned outright since December 1898, distinct from the separate négociant wines the house bottles from purchased fruit. Romanée-Saint-Vivant is its own grand cru and should not be confused with La Romanée, Romanée-Conti or Richebourg. Decant gently and serve cool, around 14-16°C.
Maison Louis Latour was created in 1797 and has remained independent and family-owned, with the Latour family growing wine since the seventeenth century and vineyard purchases in the Côte d'Or recorded as early as 1731. The house added a négociant business in Beaune in 1867, so it operates today as both a vineyard-owning domaine and a négociant-éleveur.
Its base is Château Corton Grancey in Aloxe-Corton, formally acquired in 1891, alongside a domaine built up over generations that includes this Vosne-Romanée grand cru parcel, held by the family since December 1898.
Roast squab with mushroom jus
Classic Côte de Nuits logic: game bird and earthy mushroom meet Pinot Noir's savoury side without overpowering its aromatic lift.
Steamed duck with shiitake (เป็ดตุ๋นเห็ดหอม)
A gently seasoned braise keeps the palate clear for a wine of this delicacy, while shiitake's umami mirrors the forest-floor register mature Pinot develops.
Soft washed-rind cheese
The wine's velvety texture and fine tannin suit a creamy cheese; avoid anything too pungent, which would bury the aromatics.
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ตัวเลือกของซอมเมอลิเยร์: Roasted squab with black truffle jus and celeriac purée · Slow-braised venison shoulder with juniper and aged red wine reduction · Duck confit with lentils du Puy and lardon
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