Ratings: Robert Parker 89/100, Gault Millau 15.5/20, RVF 15/20, Guide Hachette: " A successful wine," Bettane & Desseauve 14/20, Gold Medal at the Organic Millésime Organic Competition
“An excellent vintage from old vines, which we rate highly for its value for money. The velvety texture on the palate is superb; the concentrated fruit is enhanced by notes of aged balsamic vinegar; a candied prune note rounds out the finish, on a texture as supple as a cloud.” (Les Meilleurs Vins de France 2012 - Gault & Millau)
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Starting at €99 on your first order
Serve
at 14-18°C
Open
1 hour ago
Drink from
2012
Drink before
2019
Food and wine pairings
A déguster sur une viande rouge, une grillade, un plateau de fromages...<br/>
Guide Hachette des vins
Rated estate (2024 guide) Award-winning wines (This producer’s wines regularly receive awards from the guide)
About the estate:
Like many estates in the Corbières region, Pech-Latt has monastic origins: the estate was once part of the nearby Lagrasse Abbey, whose vineyards are first mentioned in 784. Located at the foot of Mont Alaric, this vast estate (340 hectares, including 160 hectares of vineyards) has been farmed organically since 1991. Lise Sadirac is now the estate manager of the property, which belongs to the Burgundy-based Louis Max group
Guide des Vins Gault & Millau
5-Star Rated Estate (Outstanding Production)
About the estate:
At the foot of Mount Alaric, the Pech-Latt vineyards—certified organic—are planted on limestone and red marl soils. This requires a great deal of work, as the estate spans over 90 hectares, with a diverse range of grape varieties that give pride of place to Carignan and Grenache Noir, as well as Marsanne for the white wines. After destemming—except for a portion of the Carignan—the musts undergo extended fermentation, followed by aging in tanks or oak barrels for certain old vines.
Customer rating
3.7/5
based on 3 reviews
Review by Mr. PIERRE A. Posted on 10/24/2017
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Review by Mr. DAVID O. Posted on 12/15/2014
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Review by Mr. BERNARD H. Published on July 16, 2013
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