Maison Louis Latour, Marc de Bourgogne Eau de Vie
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Marc de Bourgogne, Eau de Vie (Non-Vintage)
Maison Louis Latour | Burgundy
Appellation: Eau de Vie
Grape Variety: Pinot Noir
Alcohol: 41% ABV
The Story and Vineyard & Winemaking
Marc de Bourgogne is a type of eau-de-vie (a clear, colorless fruit brandy) produced by Maison Louis Latour in Burgundy, France, from the distillation of Pinot Noir grape pomace (skins, seeds, and stems) left over after winemaking.
It's a traditional spirit, with production dating back to the 17th century, and is regulated by the Appellation d'Origine Contrôlée (AOC).
Maison Louis Latour’s Marc de Bourgogne Eau de Vie is crafted following the traditional AOC (Appellation d’Origine Contrôlée) process, with a couple of Distinctive house elements:
Marc (Grape Pomace) Preparation & Fermentation:
After red wine fermentation (Pinot Noir), the leftover grape pomace—skins, seeds, and sometimes stems—is collected.
At Louis Latour, the marc is fermented further in closed tanks for around 3 months, allowing any residual sugars to develop before distillation.
Distillation must be done before March 31 of the year after harvest, using copper alembics in a multi-stage, discontinuous setup.
The stills include up to three distillation “vases” and copper columns (up to 7 plates).
Heating is done via direct flame or steam, and the resulting spirit emerges at ≤ 72% ABV at 20 °C.
By AOC reglas, all pomace from different plots is blended into a single lot before distillation – no single‑plot expression allowed.
After distillation, the eau‑de‑vie is aged for a minimum of two years in oak barrels or foudres.
It can be labeled "vieux" after 3 years, "très vieux" after 6, "hors d’âge" after 10
Tasting Notes
Colour: Golden yellow.
Nose: Robust and rustic, yet clean. Notes of dried red fruits (cherry, cranberry), crushed grape skins, earthy, vinous tones with hints of almond and walnut shell. Subtle floral and herbal lift (violet, wild herbs) with wonderful oak and vanilla character from oak ageing. The nose evolves with time in the glass, showing more complexity as the alcohol integrates.
Palate: Full-bodied, warm, and structured. Bold grapey character (fermented skins and seeds) with notes of dried fig and sultana, peppery spice and clove. Hints of bitter chocolate and espresso with some nutty, oxidative tones from barrel ageing. The spirit is dry and intense, with noticeable alcohol heat that softens slightly with aeration.
Finish: Long and persistent; slightly bitter almond and earthy grape marc finish.
Food Pairing
Traditionally served on its own and not often paired with food. It's a digestif, meant to be sipped slowly after a meal. However, try with dark chocoloate (70%+ cacao), nut-based desserts, aged cheese (such as Comté or Parmigiano Reggiano) or dried fruits.
Cellaring & Service
Cellaring Potential: Indefiniate in correct conditions. When opened and stored correctly, consume within 2-3 years to preserve peak aromatics.
Serving Temperature: 14-18°C
Allergens: This wine contains sulphites