Description

Grown in the Kimmeridgian clay and limestone of grand cru Les Clos on vines aged on average 35-40 years, this wine comes from an estate owned by Louis Latour. It’s fermented in steel and spends 12 months on the lees. The result is a wine of charming elegance and depth. The 2017 vintage was awarded 96 points by James Suckling; expect similar brilliance from this newest vintage.