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Vertical of Château Latour 1945-2009

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Owner: François Pinault

Area: 65ha (which 47ha for great wine)

Grape: 75% cabernet sauvignon, 20% merlot, 4% cabernet franc and 1% of petit verdot

Planting density: 10 000 vines/ha35 – Average grape age : 40 years old

Average yield: 45hl/ha

Breeding: Fermentation in stainless steel vats, malolactic completed after running off, aging in new oak barrels; quarterly racking barrel to barrel, collage, no filtration.

At maturity in 10 to 30 years depending on the vintage.

1945 (WS : 100)«Perfect in every way. Dark ruby color with an amber edge. Aromas of mint, berry, blackberry,earth and spices pop out of the glass. Full-bodied and brimming over with sweet fruit character, ripe and velvety tannins. Long and succulent finish. What more could you want in a wine ?»

1949 (RP : 98)«On each of the previous occasions I have had this wine it has flirted with perfection. Its spectacularly perfumed bouquet consists of truffles, black tea, soy, minerals, and copious sweet prune, coffee-infused, black currant fruit. Sweet on the attack, with a rare opulence, a voluptuous texture, full-body, terrific freshness, and a chewy, fleshy, succulent finish, this has always been great stuff. This bottle was no exception.»

1959 (WS : 98)«Equal in quality to the perfect 1961. Thick and rich, with berry, cherry and tobacco character, it shows layers of ripe fruit and velvety tannins that go on and on at the finish.»

1961 (RP : 100)«Port-like, with an unctuous texture, and a dark garnet color with considerable amber at the edge, the 1961 Latour possesses a viscosity and thickness. 1961 Latour is exhibiting fragrant, cedary, truffle, leather, mineral, and sweet, jammy aromatics, full-bodied, voluptuous textures, exquisite purity and concentration, and a layered, highly-nuanced finish that represents the essence of compellingly great wine. An extraordinary wine, it is unquestionably one of the Bordeaux legends of the century!»

1966 (RP : 96)«The wine of the vintage, the 1966 Latour is a classic, old style Bordeaux that has required decades to become drinkable. A dark, opaque garnet color is followed by a fabulous nose of cedar, sweet leather, black fruits, prunes, and roasted walnuts, refreshing underlying acidity, sweet but noticeable tannin, and a spicy finish. »

1970 (WS : 91)«Elegant and gorgeous to drink now. Peaked. Ruby red color with an amber edge. Lovely aromas of plum, berry and mint. Full-bodied, with currant, dried herb character.»

1982 (RP : 100)«The dense, opaque garnet-colored 1982 Latour reveals slight amber at the edge. Sweet, smoky, roasted aromas in the nose combine with jammy levels of black currant, cherry, and prune-like fruit. It possesses extraordinary concentration and unctuosity, with a thick, fat texture oozing notes of cedar wood, tobacco, coffee, and over-ripe fruit. Low acidity as well as high alcohol (for Bordeaux) give the wine even more glycerin and textural chewiness. The finish lasts forever. The only Latour that remotely resembles the 1982 is the 1961, which has a similar texture and succulence.»

1990 (WS : 100)«This is one of my favorite wines ever. Full-bodied, with layers of silky fruit and masses of currant, mineral and berry character. Amazing. It's a wine with perfect structure, perfect strength. It's 1961 Latour in modern clothes.»

2000 (WS : 100)«A young wine that electrifies every taste bud in your mouth. Compacted aromas of crushed currants and minerals, with roses and lilacs. Full-bodied, with masses of silky, refined tannins and a finish that lasts for minutes. Stunning. Best Latour since 1990.»

2005 (WS : 99)««The colossal 2005 Latour is a wine for the ages…the black/purple-hued 2005 exhibits high tannin, prodigious concentration, unbelievable purity, amazing freshness and vibrancy, and almost surreal definition and nuances for such a young wine. It is a huge, fresh, backward yet incredibly pure effort that represents a modern day classic, but don't expect the opulence and exotic sweetness of the 2003. It will close down after bottling, and require at least a decade of cellaring before consuming.»

Robert Parker & The Wine Advocate

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