2018 Ch de la Tour Grand Cru Clos Vougeot Cuvee Classique, Burgundy

The 2018 Clos de Vougeot Grand Cru "Cuvée Classique" displays good amplitude on the nose, incense and iris flower permeating the vibrant black fruit; there is real depth and complexity here. The mineral-driven palate is very well balanced with gentle grip and a chalky finish similar to the Vieilles Vignes. Superb.

96 points vinous.com

François Labet makes not one but three of the best expressions of this sprawling heterogenous Grand Cru. His 'classic' cuvée is picked last of the trio from 'young' vines are still over 50 years of age. Made with 100% whole bunches, it's fine, spicy, yet showing some grip and backbone, with notes of forest floor and clove spice and scented one-third new oak

95 points decanter.com

Rich purple. The nose is discreet in a good way, that is to say no evident over-ripeness. Instead there is a wonderfully smooth and seamless fruit across the whole piece. All the component parts are there and indeed balanced.

92-95 points insideburgundy.com

From the walled vineyards of Clos de Vougeot, this Grand Cru Pinot Noir captures both the scale and the subtlety that define one of Burgundy’s most historic sites. Château de la Tour is the largest owner within Clos de Vougeot, giving them unmatched insight into its varied terroirs of limestone, clay and marl. The Cuvée Classique is drawn from multiple parcels, offering a complete and authentic expression of the Clos, balancing power, perfume and structure. The style is traditional and cellar worthy, built to reflect the vineyard’s grandeur rather than chase short term charm.

The colour is a deep ruby garnet with impressive density. Aromas unfold with black cherry, raspberry and wild strawberry, layered with rose petal, Asian spice, forest floor and subtle earthy notes. The palate is structured and refined, with concentrated red and dark fruit, firm but polished tannins and a vibrant acid line that carries long through the finish. There is a deep savoury core and mineral tension that give both authority and elegance. Superb with roast duck, beef bourguignon, venison, truffle dishes and aged Comté. Built for long ageing, it will evolve gracefully over twenty to thirty years, gaining complexity, sous bois and silky texture.