PAUILLAC DE CHATEAU LATOUR, 1974
PAUILLAC
CHARACTERISTICS
| CLASSIFICATION | 3rd wine of Château Latour, 1st Grand Cru Classé |
| GRAPE VARIETIES |
Cabernet Sauvignon, Merlot, Petit Verdot |
| AROMAS |
Blackcurrant, wild berries, plum |
| FOOD & WINE PAIRING | Duck breast, truffle egg |
| VINIFICATION | Vinification is done by parcel, with extraction in tanks. Depending on the vintage, aging is carried out in oak barrels, 20% of which are new. |
| SIZE | 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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PAUILLAC DE CHATEAU LATOUR, 1974
Vineyard Detail
|
AGRICULTURE |
Sustainable |
|
GRAPE VARIETIES |
Cabernet Sauvignon 75%, Merlot 23%, Cabernet Franc 1.5%, Petit Verdot 0.5% |
|
VINEYARD AREA |
95 Hectares |
|
ANNUAL PRODUCTION |
300,000 Bottles |
|
HARVEST |
Manual |
|
TERROIR |
Gravelly Mounds on Deep Clay Subsoil, on the Edge of the Gironde Estuary |
History and anecdotes
The history of Château Latour, classified as Premier Grand Cru in 1855, begins in the 14th century with the construction of a fortified tower during the Hundred Years' War. Until the end of the 16th century, Latour was a co-seignory, with some lands already dedicated to viticulture. Then, in the 18th century, the winemaking epic accelerated when the Marquis Nicolas-Alexandre de Ségur acquired the estate. Since 1993, it has been primarily owned (93%) by François Pinault and 7% by the heirs of the Ségur family.
Since 1989, Château Latour's Pauillac has been produced every year from younger vines and parcels located on a less prestigious terroir. On average, 20% new barrels are used, and 45% Merlot. It is a fruity wine, more accessible than the grand vin, and serves as a great introduction to the style of Château Latour.
Caracteristics
CHARACTERISTICS
| CLASSIFICATION | 3rd wine of Château Latour, 1st Grand Cru Classé |
| GRAPE VARIETIES |
Cabernet Sauvignon, Merlot, Petit Verdot |
| AROMAS |
Blackcurrant, wild berries, plum |
| FOOD & WINE PAIRING | Duck breast, truffle egg |
| VINIFICATION | Vinification is done by parcel, with extraction in tanks. Depending on the vintage, aging is carried out in oak barrels, 20% of which are new. |
| SIZE | 75 CL |
