Latour-Giraud 'Cuvée Charles Maxime' Meursault, Burgundy, France 2023
The history of Domaine Latour-Giraud stretches back to the late 17th century, when Jean Latour-Boillot was already cultivating vines in Meursault as the family's primary livelihood. A parallel branch, the Giraud family, had long been established in the Côte d'Or — founding a distillery near the Meursault hospital in 1845 that produced Fine de Bourgogne and Marc de Bourgogne until 1914. The two families were united in 1958 through marriage, forming the domaine as it exists today. Jean-Pierre Latour began working alongside his father in the mid-1980s and assumed full control in the 1990s, initiating what he called a "true cultural revolution": the adoption of organic viticultural practices, drastic yield reductions to 25–35 hl/ha, a revised barrel program, and a shift to minimalist, no-fining, no-filtration winemaking. Antonio Galloni described him as "one of the most thoughtful and intelligent producers in the village." The domaine's 10 hectares are overwhelmingly white wine focused, with landmark holdings in five Meursault Premier Crus — including 2.5 hectares in Genevrières, the largest single ownership of that revered site. The Cuvée Charles Maxime is the estate's village-level flagship, named for Jean-Pierre's two grandfathers: Charles Giraud and Maxime Latour.
- Winemaker: Jean-Pierre Latour
- Farming: Organic. Estate-owned vineyards exclusively. Yields restricted to 25–35 hl/ha.
- Variety: Chardonnay 100%
- Terroir: Meursault AOC, Côte de Beaune, Burgundy. A multi-lieu-dit village blend drawn from eight distinct parcels within the Meursault commune: Les Corbins, Le Cromin, Les Chevalières, Les Crotots, Les Vireuils, Les Pelles, Le Limozin, and Les Malpoiriers. The cuvée was conceived to offer a composite portrait of the Meursault village appellation across varying exposures and soil profiles, all on the clay-limestone marl characteristic of the Côte de Beaune.
- Vinification: Whole-cluster pressing. Indigenous yeast fermentation in French oak barrel. Frequent observation of lees quality guides bâtonnage decisions. No fining, no filtration.
- Aging: Aged in French oak barrel (approximately one-third new) for 15–16 months before bottling.
- Tasting Notes: Glowing primrose yellow. Aromas of citrus, ripe apples, toasted almonds, acacia blossom, and lemon confit with a touch of dried hay and light reductive wood. The palate is plump and generous, with a creamy texture, vibrant acidity, subtle minerality, and a focused, clean finish. Drink from 2027–2031.
- Food Pairings: Roast chicken with cream sauce, grilled sole, scallops, lobster bisque, veal blanquette, and aged Comté.
Latour-Giraud 'Cuvée Charles Maxime' Meursault, Burgundy, France 2023
The history of Domaine Latour-Giraud stretches back to the late 17th century, when Jean Latour-Boillot was already cultivating vines in Meursault as the family's primary livelihood. A parallel branch, the Giraud family, had long been established in the Côte d'Or — founding a distillery near the Meursault hospital in 1845 that produced Fine de Bourgogne and Marc de Bourgogne until 1914. The two families were united in 1958 through marriage, forming the domaine as it exists today. Jean-Pierre Latour began working alongside his father in the mid-1980s and assumed full control in the 1990s, initiating what he called a "true cultural revolution": the adoption of organic viticultural practices, drastic yield reductions to 25–35 hl/ha, a revised barrel program, and a shift to minimalist, no-fining, no-filtration winemaking. Antonio Galloni described him as "one of the most thoughtful and intelligent producers in the village." The domaine's 10 hectares are overwhelmingly white wine focused, with landmark holdings in five Meursault Premier Crus — including 2.5 hectares in Genevrières, the largest single ownership of that revered site. The Cuvée Charles Maxime is the estate's village-level flagship, named for Jean-Pierre's two grandfathers: Charles Giraud and Maxime Latour.
- Winemaker: Jean-Pierre Latour
- Farming: Organic. Estate-owned vineyards exclusively. Yields restricted to 25–35 hl/ha.
- Variety: Chardonnay 100%
- Terroir: Meursault AOC, Côte de Beaune, Burgundy. A multi-lieu-dit village blend drawn from eight distinct parcels within the Meursault commune: Les Corbins, Le Cromin, Les Chevalières, Les Crotots, Les Vireuils, Les Pelles, Le Limozin, and Les Malpoiriers. The cuvée was conceived to offer a composite portrait of the Meursault village appellation across varying exposures and soil profiles, all on the clay-limestone marl characteristic of the Côte de Beaune.
- Vinification: Whole-cluster pressing. Indigenous yeast fermentation in French oak barrel. Frequent observation of lees quality guides bâtonnage decisions. No fining, no filtration.
- Aging: Aged in French oak barrel (approximately one-third new) for 15–16 months before bottling.
- Tasting Notes: Glowing primrose yellow. Aromas of citrus, ripe apples, toasted almonds, acacia blossom, and lemon confit with a touch of dried hay and light reductive wood. The palate is plump and generous, with a creamy texture, vibrant acidity, subtle minerality, and a focused, clean finish. Drink from 2027–2031.
- Food Pairings: Roast chicken with cream sauce, grilled sole, scallops, lobster bisque, veal blanquette, and aged Comté.