Camille Giroud, Latricieres Chambertin Vintage:2011 We make the malolactic (fermentation)

We make the malolactic (fermentation) in barrel and after 12 months we mix the lots

From fully ripe grapes from younger vines and bottled with 75 grams of residual sugar and 7

this offers power in a graceful form

violet and a whiff of wood

I like the underlying tension as it imparts a sense of verve

Camille Giroud, Latricieres Chambertin Vintage:2011 We make the malolactic (fermentation)A deft touch of wood allows the pretty and quite cool aromas of wet stone, red currant and plum aromas to shine as they precede the supple and equally mineral driven flavors that possess excellent depth and fine balance on the firm, understated and classy finish. (90 92) 2018+