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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 94.9 pts. and median of 95 pts. in 45 notes) - hiding notes with no text | | | Tasted by jimyeni on 4/2/2024 & rated 95 points: Touch of Brett on first open that subsided. Floral on the nose cherry and leather. Starting to get tertiary so aging faster than the 2005 pontet canet I had the other night. Not as expressive as I would have wanted. (457 views) | | | Tasted by mimik on 12/25/2023 & rated 92 points: While this shows finesse and structure, it was way too long to open. I was hoping for more secondary notes after 17 years but alas none were found. Revisit in 10-15 year from now. A bit of a waste opening this now unless you decant for hours (1191 views) | | | Tasted by rikipedia on 4/22/2022 & rated 97 points: The Four Seasons Tasting 2006 Bordeaux First Growths (Aubergine Restaurant): 86 CS, 12 Merlot, 1 CF, 1 PV. With a deep garnet colour, the bouquet is intense and absorbing with undergrowth, black fruits, graphite, and pencil. Very pure and precise with mineral undertones, the palate reveals layers of complexity with blueberry, blackberry and black raspberry interwoven with pencil shavings. This is offset by a fine, penetrating acidity, making this full-bodied wine remarkably approachable. It backed up with super fine, resolved tannins. As it opens up, the density of fruit is exceptional, and the finish is tremendous. (1487 views) | | | Tasted by paulewh on 5/3/2021: Still has a way to go. Decanted 3 hours before drinking, was hitting its straps at 5 hours. Keep. (6651 views) | | | Tasted by DrZett on 10/11/2020 & rated 96 points: Beautiful dark earthy nose with some plum. On the palate dark berries, violets, coffee and graphite. Some nice wet moss in the background. Medium+ body with a medium+ acidity - quite high for a Latour. Very concentrated structure but not overdone. Intensive tannins - needs a proper decanting. Beautiful long and juicy finish. All in all an amazing complex and elegant Bordeaux blend which has at least 10-20 great years ahead. (IG) (6798 views) | | | Tasted by Derek Darth Taster on 10/2/2020 & rated 96 points: Dinner at Red House. Tasted blind. Just popped and poured! No other prep whatsoever. Drank over 2 hours. Drank in Gabriel Standart.
Appearance is clear, deep intensity, ruby colour. Legs.
Nose is clean, medium+ intensity, with aromas of very fragrant cedarwood, smooth integrated vanilla, cassis, blackcurrant, redcurrant, earth, dark florals. Smells expensive. Developing.
On the palate, dry, high acidity, medium alcohol (13%), fine gossamer high tannins, full body. Medium+ flavour intensity, with flavours of cassis, sweet cedarwood, blackcurrant, blackberry, ripe bell pepper, black cherry liqueur with more air. Very long finish.
Outstanding quality. First Growth feels for sure. Elegant and some florals so I was thinking Chateau Margaux 2005 maybe. Surprised to see Chateau Latour. Good long life ahead, but clearly very enjoyable now already. On pop and pour wow! (6563 views) | | | Tasted by Sailingsimon on 8/2/2019 & rated 95 points: Fruit forward still good tannins slight oak taste great pairing with filet mignon. it can wait another 2-3 years in the bottle (10168 views) | | | Tasted by pren on 6/14/2019 & rated 93 points: 尝。微微funky的柔软的气味和初始口感。过会，口感，回味的份量出来了。 (9119 views) | | | Tasted by Capt Cutlass on 5/19/2019: Beautiful wine with a noble pedigree but I found this vintage a tad cooked and evolved compared to older perhaps better years where the fruit remained powerful and vibrant. (6480 views) | | | Tasted by Mascarello59 on 12/18/2018 & rated 93 points: From a somewhat hurried sample. Plums, red fruit and pencil lead or graphite.
Fine but lots of unresolved tannin. High acidity. Very firm and far from ready to drink. Sorry to sa, but this didn't impress in any way. Not sure how long the bottle had been open though. Could have been a pour right from a newly opened one. (6591 views) | | | Tasted by RayOB on 12/3/2018 & rated 95 points: Drank at 67PM
Open and beautiful (6340 views) | | | Tasted by Collector1855 on 11/28/2018 flawed bottle: Chateau Latour - 30 year vertical (1983-2010) tasted blind (Switzerland): Sadly corked. The second of three, which makes it a 10% corkage rate at this tasting plus two other off bottles. Not a good ratio. (5878 views) | | | Tasted by hongkongtom on 10/22/2018 & rated 94 points: still young but should improve (3733 views) | | | Tasted by Eric Guido on 10/18/2018 & rated 97 points: One Years Work, One Nights Tasting (Morrell Wine): Initially, the nose was very closed on the 2006 Latour. With time in the glass, it began to reveal deep, dark red fruits, complicated by graphite minerality, sweet Indian spices, hints of lavender and pretty lifting floral tones. On the palate, I found silky, verging-on-velvety textures, contrasted by youthfully austere tart dark red fruits, laced with minerals and grippy tannin, as a twang of vibrant acid added verve. The finish was long, resonating of dark red fruits with savory herbs, minerals and lingering fine tannin. (4807 views) | | | Tasted by bscotto on 9/30/2018: Entered in Error wrong Vintage (2926 views) | | | Tasted by englishman's claret on 6/23/2018 & rated 95 points: Fabulous nose which unwinds slowly in the glass (very thoughtfully decanted about 6 hours prior by our host at the chateau). Resplendent; layers and layers of cassis and mineral, touch of walnut and a lily. Beautifully integrated oak. Real resonance and depth. Love it. Bravo Latour. I think this will drink surprisingly early for Latour - if it were going to truly shut down quite tightly, I suspect it might have done so already. We shall see. In about 10 years, this should be more giving, so figure on drinking ~2028 on. (3862 views) | | | Tasted by Eric Guido on 6/20/2018 & rated 97 points: Joanne Bordeaux Trip 2018 (Bordeaux): The nose was dark, earthy and slightly animal in nature. Dark red berries, exotic spice, violet florals, menthol, graphite, and minerals all came together to form a truly seductive display.. It was deep, silky and generous on the palate as mounting tannin slowly firmed up the experience, with dark intense berry, inner floral tones and savory minerals. The finish was grippy, long and remarkably balanced with lingering dark red fruits. (5015 views) | | | Tasted by mye on 3/25/2018 & rated 92 points: Tokyo Visit; 3/22/2018-3/25/2018: By the glass at Enoteca Mille in Tokyo. part of a 2006 FG horizontal.
Dark purple. Nose also fairly muted. Altho some vanilla, sweet cinnamon and dark fruit shows. Needs air to open. Medium heat.
Palate has rich warmth of fruit. A bit of herbaceousness. Smokey earthiness and hints of cigar box. Med high tannins. This is yummy and my slight favorite out of all. Although i feel 2006 overall isn't that great a vintage.. (4023 views) | | | Tasted by Vinum Deorum on 2/8/2018 & rated 93 points: Backward. Though complex and balanced it did not show much "finesse" nor elegance. Needs time, but was not impressed on this occasion, while pleased anyhow. (3610 views) | | | Tasted by steinersing on 11/11/2017 & rated 95 points: EO: lovely dark fruit, violets, coffee, smooth (4288 views) | | | Tasted by aquacongas on 7/15/2017 & rated 95 points: Der Latour 1996, zuletzt aus dem Keller von Bernd mit der Höchstnote geadelt, musste aufgrund eines schlimmen Korks ohne Bewertung nach Hause gehen, aber Thomas konnte ihn mit einem blutjungen 2006er ausgleichen. Der Wein ist sicher aufgrund des Jahrgangs unterbewertet, aber habe ihn vier Mal die letzten Jahre genießen dürfen, immer mindestens 95+. (4548 views) | | | Tasted by Jeff Leve on 7/7/2017 & rated 96 points: Firm style of Latour with a strictness to the tannins. Full bodied, powerful, tannic, youthful and concentrated, the fruit is fresh, ripe and out in front, but this needs another 10-15 more years before the tannins soften and it becomes fun to drink. My instincts say this will probably always retain its firm style, even when mature. This is not a bad thing, it's just a stylistic preference. (5076 views) | | | Tasted by Jeff Leve on 5/25/2016 & rated 96 points: Spicy cassis, confiture, tobacco, cigar wrapper, oyster shell and cedar wood in the nose. Concentrated, full bodied, fresh and still youthfully tannic. There is more than enough fruit to take over the tannins, instead of the other way around. That being said, if you only have a bottle two laid away, I'd wait another decade before discovering more of the fresh cassis, spice, and sweetness in the wine. The finish, while elegant is still tanninc, but the length is hard to deny at close to 50 seconds. (7240 views) | | | Tasted by conga523 on 9/28/2015 & rated 96 points: First time tasting a first growth. Glass at Gilbert Scott in London. The finesse of the wine is what hit me first. A subtle hint of the leather and horse hair that generally turns me off but here it was so well integrated. Lots of fruit, darkness with some jammy hints. Maybe my run of CA cabs is over. I will be back for more. (7428 views) | | | Tasted by FamilyLarsson on 9/3/2015 & rated 95 points: Givetvis på tok för ungt men ändå förvånansvärt tillgängligt. Underbar mörk frukt, blyerts, läder och en aning skogsmark. Detta handlar verkligen om elegans på alla plan, både när det gäller frukten, de silkiga tanninerna och den fina fräscha syran. Detta är "old school" och en jäkligt bra Bordeaux (7143 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By Neal Martin
Vinous, Survive Us All: Latour 1858-2018 (Feb 2024) (2/1/2024)
(Latour Latour Red) Subscribe to see review text. | By Charles Curtis MW
Decanter, Château Latour: vertical tasting (3/1/2022)
(Château Latour, Cabernet Sauvignon, Pauillac, Bordeaux, France, Red) Subscribe to see review text. | By Charles Curtis MW
Decanter, Latour Vertical (3/1/2022)
(Château Latour, Cabernet Sauvignon, Pauillac, Bordeaux, France, Red) Subscribe to see review text. | By Neal Martin
Vinous, Cellar Favorite: Château Latour: Latest Releases (Apr 2018) (4/18/2018)
(Latour Latour Red) Subscribe to see review text. | By Julia Harding, MW
JancisRobinson.com (4/12/2018)
(Ch Latour Pauillac Red) Subscribe to see review text. | By James Suckling
JamesSuckling.com (4/3/2018)
(Château Latour Pauillac, Red, France) Subscribe to see review text. | By Jeb Dunnuck
JebDunnuck.com, Château Latour: New Releases (4/3/2018)
(Chateau Latour) Login and sign up and see review text. | By Chris Kissack
Winedoctor, April 2018 (4/1/2018)
(Château Latour Pauillac Red) Subscribe to see review text. | By Jane Anson
Decanter, 2006: Ten Years On (6/12/2016)
(Château Latour, Pauillac, Red) Subscribe to see review text. | By Jancis Robinson, MW
JancisRobinson.com (4/22/2016)
(Ch Latour Pauillac Red) Subscribe to see review text. | By Jancis Robinson, MW
JancisRobinson.com (1/27/2016)
(Ch Latour Pauillac Red) Subscribe to see review text. | By Chris Kissack
Winedoctor, January 2016 (1/1/2016)
(Château Latour Pauillac Red) Subscribe to see review text. | By Jancis Robinson, MW
JancisRobinson.com (1/21/2010)
(Ch Latour Pauillac Red) Subscribe to see review text. | By John Kapon
Vintage Tastings, Latour at Latour (12/7/2009)
(Latour) Login and sign up and see review text. | By Stephen Tanzer
Vinous, May/June 2008, IWC Issue #138
(Chateau Latour Pauillac) Subscribe to see review text. | By Jancis Robinson, MW
JancisRobinson.com (7/31/2007)
(Ch Latour Pauillac Red) Subscribe to see review text. | By Stephen Tanzer
Vinous, May/June 2007, IWC Issue #132
(Chateau Latour Pauillac) Subscribe to see review text. |
NOTE: Scores and reviews are the property of Vinous and Decanter and JancisRobinson.com and JamesSuckling.com and JebDunnuck.com and Winedoctor and Vintage Tastings. (manage subscription channels) |
| Château Latour 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
Red Bordeaux BlendRed Bordeaux is generally made from a blend of grapes. Permitted grapes are Cabernet Sauvignon, Cabernet Franc, Merlot, Petit Verdot, Malbec and rarely Carménère.Today Carménère is rarely used, with Château Clerc Milon, a fifth growth Bordeaux, being one of the few to still retain Carménère vines. As of July 2019, Bordeaux wineries authorized the use of four new red grapes to combat temperature increases in Bordeaux. These newly approved grapes are Marselan, Touriga Nacional, Castets, and Arinarnoa.
Wineries all over the world aspire to making wines in a Bordeaux style. In 1988, a group of American vintners formed The Meritage Association to identify wines made in this way. Although most Meritage wines come from California, there are members of the Meritage Association in 18 states and five other countries, including Argentina, Australia, Canada, Israel, and Mexico.France Vins de France (Office National Interprofessionnel des Vins ) | Pages Vins, Directory of French Winegrowers | French Wine (Wikipedia)
Wine Scholar Guild vintage ratings
2018 vintage: "marked by a wet spring, a superb summer and a good harvest"
2019 vintage reports
2021: "From a general standpoint, whether for white, rosé or red wines, 2021 is a year marked by quality in the Rhône Valley Vineyards. Structured, elegant, fresh and fruity will be the main keywords for this new vintage."
2022 harvest: idealwine.info | wine-searcher.comBordeaux Bordeaux Wine Guide
Vins Bordeaux (Conseil Interprofessionnel du Vin de Bordeaux)
History of Bordeaux
History of 1855 Bordeaux Classification
"2009 is all about ripeness, with wines impressively packed with ripe fruit and high alcohol levels. They are showy, in-your-face, and full of pleasure. The 2010s have the fruit and alcohol levels of the 2009s, but with a compelling freshness on the finish that balances the fruit and provides a perfect sense of structure." - Ben Nelson
"2016 is a landmark vintage in certain spots of Bordeaux and it should be remembered as one of the most inspired campaigns of the last 40-50+ years." -Jon Rimmerman
"The quality of red Bordeaux in 2016 was universally lauded – although the response to the en primeur campaign was muted. Quantity was high too, with the equivalent of 770 million bottles of wine produced. An exceptionally dry summer with cool nights eventually, thanks to mid September rain, resulted in small, thick-skinned, ripe grapes, and the wines are marked by high tannin and acidity, with superb aromatic fragrance." - Jancis Robinson
"2017 was complicated, but there are some excellent wines. Expect plenty of freshness and drinkability from wines that will offer excellent value, and others that will rival 2016 in terms of ripeness and ageability. But they are likely to be the exception not the rule, making careful selection key." - Jane Anson
"In the past, a vintage such as 2022 may have been overripe, raisined and low in acidity but 2022 had a sneaky little reservoir in its back pocket - a near perfect marriage of cool/cold/rain the previous winter and the previous vintage that literally soaked the soils (a key to why 2022 is not 2003...or 1893)." - Jon RimmermanMédoc Vins du Médoc (Conseil des Vins du Médoc) - Read More about the Medoc
VdB
The eight precisely defined appellations of the whole of the Médoc (from Blanquefort Brook to the north of the Bordeaux built-up area, almost to the Pointe de Grave) may claim the Médoc appellation. But there is also a specific territory in the north of the peninsula which produces exclusively wines with this appellation. In the great majority, the Médocs come from the north of the peninsula. The great individuality of this region is that the number of vines has increased more recently here than elsewhere, apart from a few isolated spots where vines have grown for many years. Today, the size of the small estate has brought about the development of a powerful co-operative movement. Four co-operatives out of five belong to the group called Unimédoc which ensures aging, bottling and marketing a large proportion of their wines.Pauillac Read more detailed information about Pauillac Looking full onto the river from the earliest days, with an important port activity, traces of which go back to ancient times (shipment of bronze as long ago as 2000 B.C.), Pauillac's life has always been intimately linked to the history of wine. Although port activities were at the root of its prosperity, Pauillac had to wait until the eighteenth century when Bordeaux ceased to hold its privileged position to become a wine port. The town then became the natural outlet for the wine production of neighbouring cantons before reaching its zenith in a period when the vineyards were exceptionally prosperous.
The characteristic of the Pauillac terroir is its exceptional relief: the many undulating ridges make it unique morphologically speaking. Highly favourable conditions facilitate the dissection of the layer of gravel. This thin, Garonne gravel from whose very poverty springs great richness, has an extremely effective natural drainage.
With their velvet red colour with a hint of amber, the wines from the Pauillac appellation, full-bodied and rich in tannin, are vigorous. Powerful when young, their aromas of red fruits (black-currant, raspberry) or flowers (violets, roses, irises) melt with the passing of time into a bouquet which is long in the mouth.
Rich and complex, the wines of Pauillac deserve to be laid down for a little longer.
Production conditions (Decree dated November 14, 1936)
In order to have the right to the Pauillac appellation of controlled origin, red wines must:
- come from the commune of Pauillac and from precisely defined parcels in the communes of Cissac, Saint-Julien, Saint-Estèphe and Saint-Sauveur, "excluding the parcels situated on recent alluvium and sand on impermeable subsoils",
- satisfy precise production conditions : grape-varieties (Cabernet-Sauvignon, Cabernet-Franc, Carmenère, Merlot Noir, Petit Verdot, Cot or Malbec), minimum of sugar (178 grammes - 6.27 oz. - per litre of must) degree (an acquired 10°5) base yield (45 hectolitres per hectare). |
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