Impressive nose. When it comes to palate, this is now showing signs of fatigue. At end of, or just past, drinking window. Sour cherry. Tertiary notes developed. A little hollow on mid-palate. I had a 1966 bottle which was solid and full-bodied. Not 1970. Drink up.
A full-bodied, old style Latour with flavors of tar and gravel along with intense dark fruits. A bit rustic and not showing well compared to the '71 and '66 drunk alongside. This continues to be a disappointment although it is possible it could emerge from its tight and unforgiving nature at some point. Not sure I'm betting on it. At Rarities, Cafe Boulud.
Wow what a powerful wine, and it still has not woken out of its shell as yet. This was so coiled up and recalcitrant. It took a full 2 hours before it started showing anything. The color is still very youthful and with severe tannins even at this age. Textbook old school Latour here. Vibrant, powerful and brooding, yet with a fine luxurious feel. Dark berries, with cedar and graphite. Sounds crazy but this is still a baby. Needs more time for its transformation.
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(Latour) Gary busted out a 1970 Latour for all to share. I knew Chicago was ‘Our Kind of Town’ once he did that. On cue, it was one of the best bottles of this wine that I have ever had, and the first one in a while that hit outstanding territory. It had a great nose of pencil, nut, carob, musk and ‘good’ barn, you know, when you’re in there with the farmer’s daughter lol. The palate was creamy, clean, long and balanced. This was young and fresh for 1970, and it reminded me that drinking Bordeaux is always best when it’s older (95).
(Latour) Things got stinkier with the 1970 Latour, which can be that way. It was grassy and needed extra air for the wet sheep to dry off their coats, but once it was worked out (ie aired and swirled), it was better. There was still a pleasant wine here, with nice wafer and chocolate flavors and a balanced, lightly gritty finish. It was lighter than I remembered, however. It would prove to be better out of double magnum in Rio de Janeiro last week, but that’s for another article.
(Latour) The 1970 Latour was the last of this flight of four, and it proved to be the winner for me, by a nose, so to speak. The nose had this initial bread pudding quality to it, built off toast, raisin, game and black fruit aromas. Its flavors were the youngest, and there was great definition to this long and vimful Latour. A chalky and leathery intensity and hints of citrus separated this Latour from the rest. Some food made the power in this vintage stand out from the prior three
(Chateau Latour) has never been one of my favorite Latours, but this bottle was rather fresh and rich in its caramel, nut, cassis and grape aromas. It had this sexy, grapy quality to it, and its flavors were similarly those of nut, grape and meat with great minerals on its finish. This was one of the freshest, purist bottles of 1970 Latour that I have ever had
(Chateau Latour) This was showing beautifully. Nose of leather, burnt charcoal, dark cassis and earth. Perfectly mature palate with stellar fruit and wonderful freshness. Killer finish. Not profound but a perfect example of great mature Bordeaux. I would easily drink this again.
(Latour) Since there was a lot of Bordeaux in the cellar, I insisted on one claret, and we had a half-bottle of 1970 Latour. Out of half, the Latour was a bit more mature than your average bottle but still excellent. It was gritty and sandpapery, framed by chunky black fruits and hints of coffee. It went down easy and remains a solid Latour, although not as great as many initially felt it was
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