The tale started in the 1970s; the sixth Louis Latour, frustrated at Burgundy’s inconsistency, questioned Fetzmann to try to find a Mâcon-like Chardonnay everyplace in the south of France. It must have been tempting for the young man to head straight for the open, bargain-priced prairies of Hérault and Aude. Fetzmann, though, chose to go … not too far. Just to Alba-la-Romaine, across the Rhône from Montélimar in the southern Ardèche, even though the
This is the southern end of the same département where you’ll find St Joseph, Cornas and St Péray. It’s karst country, gorge-incised, colorless with limestone, set well back from the Rhône itself; warm by latitude, fresh by altitude. As importantly, Fetzmann found a dependable partner for this ambitious project in the local Vignerons Ardéchois co-operative group (UVICA).
The result worked magnificently well, though Latour’s fellow négociants had deep misgivings about the association of a Burgundy mark with southern French Chardonnay (which was why Latour felt it had to make a special bottle for this wine). There are two versions, succinctly contrastive: the Ardèche Chardonnay, a near-perfect basic varietal; and the Grand Ardèche, a barrel-fermented parcel selection, using around 25 per cent new wood. I’ve long been a fan of both wines, particularly the latter (which can sew havoc in blind tastings of serious colorless burgundy) and it remains
The secrets? It’s machine-harvested – but into small boxes using specially adapted apparatus, for less brutal fruit handling. Gravity-pressed without débourbage, “for a bit more stout and fruitfulness,” according to the Latour Ardèche technical director Alain Berthon. Lots of wild yeast; a warmer rather than cooler fermentation; full malolactic fermentation; and up to 10 months without racking. Initially the butt was 13.5%, but now Latour is looking for 13% and something a small more ‘nervous’. (Just a small but no more: the TA remains below 5 g/l as tartaric, with a pH of 3.5 – all very drinkable). But the real secret, of course, is that this part of Ardèche can grow truly impressive Chardonnay, as the percipient Fetzmann calculated. Louis Latour sells around two million bottles of its Ardèche Chardonnay wines each year.
That, though, is not all. At the same time as visiting Latour, I had a chance to see what else the Vignerons
Those besotted with ‘modest varieties’ will know IGP Ardèche as the place to go looking for reds made from Chatus, an ancient indigenous vine here (notably mentioned by Olivier de Serres, the father of French agronomy, who lived locally). This part of the Ardèche doesn’t strike me as red-wine country (many are grassy, herbaceous and bitter-edged), but Chatus is probably the most fascinating – while set alight, it can have aromatic complexity and a seriousness of flavour hard to find in Merlot, Syrah or even Gamay here. I’m sure we’ll see better in the future.
The Vignerons Ardéchois have had huge success with rosé wines, to their own surprise (and to mine): it’s the largest selling category for this giant cooperative group (which produced the equivalent of 57 million bottles in 2014). But hey, everyone wants to drink rosé nowadays, and these deeper-than-Provence versions are competently made and attractively priced.
It was when I started tasting the Viogniers, though, that the
Louis Latour, too, produces its own Ardèche Viognier (the 2014 is another bullseye varietal) as well as a version called Duo in which Viognier is co-fermented with Chardonnay (the 2014 is a pleasant wine though I don’t see the point of this blend when the varietal wines themselves are so gastronomically apt).
There are some promising late-harvest Viogniers here too, including the floral and apricotty 2014 Cuvée Mathilde from Domaine Vigier, with aperitif-style sweetness: a marvel at below 10 euros. Chardonnay over-performs in southern Ardèche – but Viognier may eventually prove subdue more successful (the local Viognier grape fee, much, has now overtaken that for Chardonnay); it can’t be long previous to there’s some serious Northern Rhône Viognier investment. If Viognier like this came from aspiring New World locations, it would be winning medals by the armful. Why not an appellation for Viognier and Chardonnay here, too?
2014 Ardèche Chardonnay, IGP, Louis Latour
Fresh, muted yet subtle aromas, with elegant, poised flavours, perfectly weighted in the mouth and leaving it fresh and clean: a benchmark varietal with real class. 88
2013 Grand Ardèche Chardonnay, IGP, Louis Latour
Leesy, soft, stealthy aromas, with a concentrated, sustained palate, sappy balance and nourishing depth, length and organize. 91
2012 Grand Ardèche Chardonnay, IGP, Louis Latour
2010 Grand Ardèche Chardonnay, IGP, Louis Latour
There’s a powder-puff perfection to the scented lemon, while the palate seems to be reaching some sort of an apogee, too: pure, long, concentrated and chic. 93
2007 Grand Ardèche Chardonnay, IGP, Louis Latour
Here’s one for those evocative about ‘classic’ Meursault, or who like well-aged Blanc de Blancs Champagne: mellow, glowing, full of sweet brioche and nuts and held in place by a twist of lemon peel. Resonant and long: at its peak. 92
2005 Grand Ardèche IGP, Chardonnay, Louis Latour
The butter here is beginning to flirt with fudge; mellow, nutty and open, but probably at its best a link of years ago. 88
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