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Château Latour 1951
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CHATEAU
Chateau Latour is made from vines an average age of 50 years old (some are nearly a century old) on a 48-hectare part of the estate called L'Enclos. Vines are replaced individually rather than plot by plot, a system referred to as "complantation".
Latour's unique terroir is made up of large Günzian gravel with small pockets of clay. Château Latour has been a majestic wine for over three centuries. It is masculine, complex, concentrated, and very long. Unquestionably, Latour is the epitome of fine Médoc.
The style of Château Latour is straightforward and extremely distinguished with marvelous deep red fruit flavors and aristocratic tannin.
Latour's unique terroir is made up of large Günzian gravel with small pockets of clay. Château Latour has been a majestic wine for over three centuries. It is masculine, complex, concentrated, and very long. Unquestionably, Latour is the epitome of fine Médoc.
The style of Château Latour is straightforward and extremely distinguished with marvelous deep red fruit flavors and aristocratic tannin.
Château Latour is from 1993 a part of the billionaire François Pinault portfolio which was later augmented by the addition of Gucci, Yves Saint Laurent and Christie's auction house.
75% cabernet sauvignon, 20% merlot, 4% cabernet franc, 1% petit verdot
A boire jusqu'en 2060
75% cabernet sauvignon, 20% merlot, 4% cabernet franc, 1% petit verdot
A boire jusqu'en 2060
Fermentations and cuvaisons last 3 weeks
Temperature-controlled stainless-steel vats of 200 hectoliters
Malolactics occur in vats
Temperature-controlled stainless-steel vats of 200 hectoliters
Malolactics occur in vats
The extremely rich, black/purple color to the rim is followed by a wine with some subtle smoke, loads of minerals, a hint of vanilla, and plenty of creme de cassis as well as roasted meat and a slight scorched earth character
Wine Spectator: 100
Robert Parker: 98
Robert Parker: 98
Roast Beef, Beef Stew, Lamb, Aged Cheddar, Blue Cheese
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