100
Robert Parker
CHATEAU LATOUR, 2003
PAUILLAC
« My taste tells me that this is one of the greatest Latours of all time, from a ripe vintage, with a sumptuous style that never tips into excess. The 2003 will need to be carefully monitored, as it seems to be evolving relatively quickly. That said, it is a spectacular wine, one of the great Bordeaux from this vintage, alongside Montrose and Lafite Rothschild. These three wines achieve perfection. »
– Robert Parker
CHARACTERISTICS
|
CLASSIFICATION |
Premier Grand Cru Classé |
|
GRAPE VARIETIES |
Cabernet Sauvignon, Merlot, Petit Verdot |
|
AROMAS |
Underbrush, cedar, walnuts, blackcurrant, licorice |
|
FOOD & WINE PAIRING |
Duck breast, truffle egg |
|
VINIFICATION |
The vinification is parcel-based, extractive, and carried out in stainless steel vats. Aging is done in 100% new oak barrels. |
|
FORMAT |
75 CL |
The photo of the bottle is indicative. The bottle is kept in our warehouses. Thus the design and condition of the label may differ without affecting the quality of the wine.
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CHATEAU LATOUR, 2003
Vineyard Detail
|
AGRICULTURE |
Organic |
|
GRAPE VARIETIES |
75% of cabernet sauvignon, 23% of merlot, 1.5% of cabernet franc, 0.5% of petit verdot |
|
VINEYARD SURFACE AREA |
95 hectares |
|
ANNUAL PRODUCTION |
300,000 bottles |
|
HARVEST |
Manual |
|
SOIL |
Gravel hilltops on a deep clayey subsoil, at the edge of the Gironde estuary |
History and anecdotes
CHARACTERISTICS
|
CLASSIFICATION |
Premier Grand Cru Classé |
|
GRAPE VARIETIES |
Cabernet Sauvignon, Merlot, Petit Verdot |
|
AROMAS |
English walnuts, crushed stones, blackcurrant, underbrush |
|
FOOD & WINE PAIRING |
Duck breast, truffle egg |
|
VINIFICATION |
The vinification is parcel-based, extractive, and carried out in stainless steel vats. Aging is done in 100% new oak barrels. |
|
FORMAT |
75 CL |
Caracteristics
CHARACTERISTICS
|
CLASSIFICATION |
Premier Grand Cru Classé |
|
GRAPE VARIETIES |
Cabernet Sauvignon, Merlot, Petit Verdot |
|
AROMAS |
Underbrush, cedar, walnuts, blackcurrant, licorice |
|
FOOD & WINE PAIRING |
Duck breast, truffle egg |
|
VINIFICATION |
The vinification is parcel-based, extractive, and carried out in stainless steel vats. Aging is done in 100% new oak barrels. |
|
FORMAT |
75 CL |
CHATEAU LATOUR
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CHATEAU LATOUR, 1938
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CHATEAU LATOUR, 1947
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CHATEAU LATOUR, 1951
CHATEAU LATOUR, 1952
CHATEAU LATOUR, 1958
CHATEAU LATOUR, 1959
CHATEAU LATOUR, 1961
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CHATEAU LATOUR, 1966
CHATEAU LATOUR, 1967
CHATEAU LATOUR, 1968
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CHATEAU LATOUR, 1972
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CHATEAU LATOUR, 1981
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