Château Latour 2015, Pauillac

£3,500.00

IN BOND

NEW

Appellation - Pauillac

Owner - Francois Pinault

97.1% Cabernet Sauvignon, 2.6% Merlot, and 0.3% Petit Verdot

Second wine – Les Forts de Latour

Annual production – 380,000 bottles

TASTING NOTES
"The 2015 Latour is a blend of 97.1% Cabernet Sauvignon, 2.6% Merlot, and 0.3% Petit Verdot. Deep garnet in color, it needs a little swirling to uncover the latent scents of black and red currant preserves, followed by notes of juicy blackberries, baked plums, and incense, plus touches of graphite and violets. The medium-bodied palate is completely filled with energetic black fruit and exotic spice layers, framed by super-ripe, firm, grainy tannins and bold freshness, finishing with a muscular burst of pure black fruit and lingering mineral sparks."
99
Lisa Perrotti-Brown MW, The Wine Independent, November 2022

"Aromas of iron, oyster shell, rust and stones with blueberries and blackberries. Full-bodied, yet ever so polished and refined. It rolls off the palate with fruit and salty flavors. Tight, focused and always refined. Pretty length. 97% cabernet sauvignon gives this brightness. Drink in 2022."
98
James Suckling, JamesSuckling.com, February 2018

"The 2015 Latour, which was bottled in July 2017, has an immediately impactful bouquet with intense black fruit laced with subtle notes of seaweed and sea spray, as if a little of the Gironde estuary imparts its character into the aromatics. It is extremely well defined and very focused, that slate-like note replaced by a subtle mintiness. The palate is silky smooth on the entry that almost betrays the depth and volume of this Latour. This is a voluminous, multifaceted Latour rather than a powerful one, layers of black fruit infused with graphite and cedar that leads to a very long finish. It will require a decade in bottle before it enters its drinking plateau although there is a sense of approachability that I suspect will deceive some into broaching this too early. Anticipated maturity: 2025 - 2065."
97
Neal Martin, March 2018

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