Description

Out in the vines, she is in the second year of conversion to organic, dabbling with biodynamics here and there. Everything is hand-picked into seven-kilogram cagettes, and she puts the fruit into refrigerated units for around three or four days. After quick pressing and light settling, the wines are transferred directly into used barrel, nothing new, for 11 months’ élevage. She currently uses various cooperages, some barrels sourced from Guffens with plans to use larger barrels in future vintages. Litaud’s wines have a touch of class. They are wines that make you think: “I’d like to drink that tonight” and that is exactly what I did when I dined at Mâcon’s excellent Cassis restaurant directly afterwards. Of course, the hazardous 2021 season threw her a curveball, and she lost 60% of her production. Nevertheless, such trials can only make you stronger, and Litaud is certainly a name to look out for in the future.  The Inflection Point: Mâconnais 2020 & 2021 BY NEAL MARTIN | AUGUST 23, 2022 Vinous.com