VINEYARD & HARVEST
The winter was dry and cold. From March onwards, temperatures were much milder. Indeed, summer effectively began in April, with average monthly temperatures of more than 5̊ C above average and 83% less rain than seasonal norms. In June, rainfall was relatively frequent but light though the amount of sunshine and temperatures were normal for this period. However, a heatwave from June 26th to 27th, with temperatures exceeding 40 ̊ C, caused heat damage to the most exposed berries, especially the Cabernet Sauvignon. The exceptional spring conditions produced an early budding which then accelerated as the soil warmed up very quickly. Unlike the spring, the summer was fairly cool with normal rainfall. September was hot and mainly dry.
The harvests started with the Merlot on the 12th of September then continued uninterrupted with the Cabernet Sauvignon and Petit Verdot until the 26th of September.
SIGNATURE WINE STYLE
The wine reveals an intense, deep colour. The elegant nose has floral notes and on the palate, it is very fruity and flavoursome with precise and noble tannins. The finale is elegant and mighty.
This wine has been made every year since 1989, and was developed primarily for the restaurant market.
The Pauillac is made primarily from young vines, growing on the less prestigious terroirs in the vineyard, and from wines that do not meet the selection criteria for Forts de Latour (specific to each vintage).
About 20% new barrels are used in the vinification of the Pauillac, the precise proportion varying depending on the characteristics of the vintage. The blend for Chateau Latour’s Pauillax typically consists of nearly 45% Merlot.
This generous, fruity wine is an excellent introduction to the family of wines produced by Chateau Latour. It can be enjoyed after four or five years of ageing, and will continue to improve for several more years.
PRESS AND REVIEWS