Producer Article
Château Latour
Last edited on 7/18/2023 by charlie11
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Producer website – Read more about Chateau Latour
Vineyard map
Classification: Premier Grand Cru Classé (First Growth) from the 1855 Bordeaux Classification
Owner: François Pinault since 1993
Manager: Frédéric Engerer
Address: 33250 Pauillac
Telephone: +33 5 56 73 19 80
Visits: By appointment only Monday to Friday, except on French public holidays, from 8.30 AM to 12.30 PM and from 2.00 PM to 5.00 PM
Vineyard: 78 hectares with the grand vin made exclusively from the 47 hectare l'Enclos vineyard surrounding the Château
Soil: Ancient Günzian gravel
Varietals: 75% Cabernet Sauvignon, 4% Cabernet Franc, 20% Merlot and 1% Petite Verdot
Density: 10,000 vines/hectare
Average Vine Age: 50 years
Average Yield: 45-50 hectoliters/hectare
Harvest: By hand, 100% destemmed
Fermentation: 3 weeks in temperature controlled stainless steel vats with malolatics occuring in vats
Ageing: 100% new oak for 18 months
Racking: Every 3 months and fined with egg whites the winter before bottling
Average Production: 180,000 bottles (55% of total)
Second Wine: Les Forts de Latour
Third Wine: Pauillac
Vineyard map
Classification: Premier Grand Cru Classé (First Growth) from the 1855 Bordeaux Classification
Owner: François Pinault since 1993
Manager: Frédéric Engerer
Address: 33250 Pauillac
Telephone: +33 5 56 73 19 80
Visits: By appointment only Monday to Friday, except on French public holidays, from 8.30 AM to 12.30 PM and from 2.00 PM to 5.00 PM
Vineyard: 78 hectares with the grand vin made exclusively from the 47 hectare l'Enclos vineyard surrounding the Château
Soil: Ancient Günzian gravel
Varietals: 75% Cabernet Sauvignon, 4% Cabernet Franc, 20% Merlot and 1% Petite Verdot
Density: 10,000 vines/hectare
Average Vine Age: 50 years
Average Yield: 45-50 hectoliters/hectare
Harvest: By hand, 100% destemmed
Fermentation: 3 weeks in temperature controlled stainless steel vats with malolatics occuring in vats
Ageing: 100% new oak for 18 months
Racking: Every 3 months and fined with egg whites the winter before bottling
Average Production: 180,000 bottles (55% of total)
Second Wine: Les Forts de Latour
Third Wine: Pauillac