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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 94.5 pts. and median of 94 pts. in 14 notes) - hiding notes with no text | | | Tasted by WildeMeeuw on 4/14/2024 & rated 91 points: Kleur: Diep robijnrood. Aroma / bouquet: Ook na decanteren blijft deze grootsheid in een soort winterslaap. Aangenaam, halfgesloten bouquet met subtiel tertiaire tonen. Smaak / Afdronk: In de mond nog serieus vitaal en jeugdig. Aangename zuurgraad, mondvullend en geconcentreerd maar in dit stadium nog met een vooral sluimerende complexiteit. Verfijnde tannines. Maar in dit stadium nog te jeugdig, vooral in relatie met de al wel wat tertiaire neus. Algemeen / potentieel: In potentie een grootste wijn. Maar op dit moment OP ZEKER nog niet. Decanteren helpt, maar geduld helpt NOG meer! 50 + Kleur: 5 + Aroma / bouquet: 11 + Smaak / Afdronk: 15 + Algemeen / potentieel: 10 = 91/100
Colour: Deep ruby red. Aroma / bouquet: Even after decanting, this greatness remains in a kind of hibernation. Pleasant, semi-closed bouquet with subtle tertiary notes. Taste / Aftertaste: Still seriously vital and youthful in the mouth. Pleasant acidity, mouth-filling and concentrated, but at this stage still with a mainly dormant complexity. Refined tannins. But still too youthful at this stage, especially in relation to the somewhat tertiary nose. General / potential: Potentially a greatest wine. But DEFINITELY not at this point. Decanting helps, but patience helps EVEN more! 50 + Colour: 5 + Aroma / bouquet: 11 + Taste / Aftertaste: 15 + General / potential: 10 = 91/100 (251 views) | | | Tasted by astrid@vdbmc.nl on 3/9/2024 & rated 95 points: Mooi rond, zacht. Wel decanteren (408 views) | | | Tasted by benjamin96 on 7/29/2023 & rated 92 points: C'est Big et jeune, meme avec de la carafe. Au nez, la Liqueur de cerise remplit la bouche. En bouche c'est plus civilisé, avec une enorme finale. Je croyais un jeune top américain style Opus one. Bu 15 ans trop jeune. (1811 views) | | | Tasted by wineappellation on 9/3/2022 & rated 98 points: Slowox for 8 hours. High tone rose petals, mint, bellpepper, prominent graphite, milk chocolate, tobacco, fresh blackcurrant, blackcherry. All mingling well with the sweet cedary wood and leather, earthy background.
Medium body, palate is fresh, docused, precise and layered. Gradually diffusing on mid palate flavours of pencil shaving, savoury earth, bit of undergrowth and truffle. Unmistaken First Growth Pauillac. The finish is mesmerizingly long and complex. (3130 views) | | | Tasted by Cailles on 11/10/2021 & rated 93 points: Bordeaux 2011 - 10 Years On - 30 Reds: All tasted blind, not decanted. A few observations: 1) As expected, it's a mediocre vintage with many wines lacking depth and mid palate weight of great vintages. My average score for the reds was 91.3 pts vs group scores at more recent horizontals for 2010 (93.0), 2000 (92.7) and 2009 (93.9). 2) I expected more green/unripe notes and drying tannins but that is not the case (hence the solid 91.3 average). Most wines showed well-made (with only 6 out of 30 reds rated below 90 pts). 3) Left bank (average 91.8 pts) clearly trumps right bank (90.6) thanks to more mid palate substance. 4) Virtually no wine showed a) over extracted and already dying and b) with far too much ripeness. Both 2009/2010 (and 2015/2018) have several wines with these problem. 5) Most wines are in a good drinking window. Although not yet with tertiary complexity, the structure has softened and the wines are open (even without extended decanting). 6) Unfortunately (due to price), the best reds were Le Pin (97+ pts), Margaux (96), Petrus (96) and Mouton (95). 7) Good vintage for Sauternes it seems (we tasted only two) with a surprising Giraud (96 pts) beating a too sweet Yquem (93).
TN: Medium expressive but a bit astringent with lots of minerality and smoke dominating any fruit that might be there on the nose. Much better on the palate which shines bright with superb freshness, fine tannins, harmonious fruit profile consisting mostly of fresh, cool dark and blue fruit. More minerality but not much more other nuances detectable at this stage (Latour usually needs lots of time and probably would have shown better with a proper decant). Today and in this form the wine was not complex enough, not as deep as the Mouton (rated 95 pts) in the next glass but overall quit good. Still, I like the fresh style, the aristocratic feel and would order this off a restaurant list. 92 to 93 pts. (5530 views) | | | Tasted by Collector1855 on 11/28/2018 & rated 93 points: Chateau Latour - 30 year vertical (1983-2010) tasted blind (Switzerland): OK tough luck to come after the spectacular 2010. The nose felt a bit green here, blue fruit, forest floor. Lighter on the palate but not hollow, good structure, very young but tannins drying on the finish. Given the solid 2007 this may add a point or two but will never be among the spectacular Latours. (10926 views) | | | Tasted by Sundbyberg on 3/15/2018 & rated 95 points: Tasting: Quite fruit forward, a bit modern, open considering its youth, but no sign of a Pauillac. I really liked this, but the 2004 was better and certainly a more typical Pauilllac.
My third vintage of Latour; 1993, 2004 and 2011, and this is a chateau I like. (8190 views) | | | Tasted by UTPK on 10/1/2014: As expected, the best 2011 out of 8 tasted blind. Clean nose, not cooked or pumped like some of the more modern producers. Lovely delineation with extremely well integrated acidity and almost no detectable wood. The finish is very long and is carried by both the fruit and the acidity, it really draws water from your mouth. Yummy already if you let it breathe for a couple of hours. (12386 views) | | | Tasted by Jeff Leve on 5/20/2014 & rated 94 points: Blackberry, truffle, tobacco, espresso and cedar wood aromas are easy to find. In the mouth, the wine offers more depth than expected, with multiple layers of sweet black cherries, blackberry and a hint of powdery tannins in the fresh, long, expressive finish. (11228 views) | | | Tasted by edub7 on 3/3/2014 & rated 94 points: Tasted April 2012, A cloud in the air about hail or in the shadow of the 2010, and not the great Latour one was hoping for...this is the last Chateau Latour sold on En Primeur. After Chateau Marguax and perhaps Mouton, Latour ranked in the top 2-3 of the First Growths. This is a fine Latour with more elegance than power, but has substance. Would like to revisit. (9873 views) | | | Tasted by Jeff Leve on 4/10/2012 & rated 96 points: Crafted from an assemblage of 84.5 % Cabernet Sauvignon, 15% Merlot and .5% Petit Verdot, this vintage represents just 34% of the production. 3% press wine was added to the blend, which is half of what’s normally included in the assemblage. The estate continues its march towards biodynamic farming. At this point, 62 acres are farmed using biodynamic techniques. The eventual goal of Chateau Latour is to become completely biodynamic within a few years. - Dark ruby in color with purple accents at the rim, the perfume offers wet forest floor aromas, cassis, cedar wood, spice, earth and blackberry. Subtle, refined and elegant, this finesse style of Latour is long, clean and pure. Lacking the concentration of 2010 or 2009, this stylish Latour is long and filled with pure, spicy cassis in the fresh finish. 95-97 Pts (10900 views) |
| By Michael Godel
WineAlign (1/14/2024)
(Château Latour Grand Vin, A.C. Pauillac red) Subscribe to see review text. | By John Szabo, MS
WineAlign (12/18/2023)
(Château Latour Grand Vin, A.C. Pauillac red) Subscribe to see review text. | By Neal Martin
Vinous, The Comedown: Bordeaux 2011 Ten-Years-On (Apr 2022) (4/1/2022)
(Latour Latour Red) Subscribe to see review text. | By Jancis Robinson, MW
JancisRobinson.com (10/7/2021)
(Ch Latour Pauillac Red) Subscribe to see review text. | By Jane Anson
Decanter, Bordeaux 2011: The top rated wines tasted 10 years on (2/19/2021)
(Château Latour, Pauillac, Bordeaux, France, Red) Subscribe to see review text. | By Jancis Robinson, MW
JancisRobinson.com (9/5/2019)
(Ch Latour Pauillac Red) Subscribe to see review text. | By John Gilman
View From the Cellar, Sep/Oct 2017, Issue #71, Château Latour Bordeaux’s Longest-Lived First Growth
(Château Latour (barrel sample)) Login and sign up and see review text. | By Jancis Robinson, MW
JancisRobinson.com (1/22/2015)
(Ch Latour Pauillac Red) Subscribe to see review text. | By Julia Harding, MW
JancisRobinson.com (4/3/2012)
(Ch Latour Pauillac Red) Subscribe to see review text. | By Ian D'Agata
Vinous, April 2012
(Chateau Latour Pauillac) Subscribe to see review text. | By John Gilman
View From the Cellar, Mar/Apr 2012, Issue #38, The 2011 Bordeaux Vintage Unprecedented Conditions Lead to Very Mixed Quality, But With Some Truly Outstanding Gems to Be Found
(Château Latour) Login and sign up and see review text. |
NOTE: Scores and reviews are the property of WineAlign and Vinous and JancisRobinson.com and Decanter and View From the Cellar. (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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