x
  • Country ranking ?

    850
  • Producer ranking ?

    17
  • Decanting time

    30min
  • When to drink

    Now
  • Food Pairing

    duck Breast & Lentil and Parsnip Salad

Parker 98 pointsDark garnet with considerable amber, the nearly perfect 1899 exhibited a stunningly sweet nose of roasted herbs, smoked meats, underbrush, cedar, and sweet fruit with noticeable overripeness, as evidenced by marmalade notes. In the mouth, the wine was full-bodied, plush, and opulent, with roasted coffee flavors competing with sweet glycerin. The finish was all velvet, glycerin, and alcohol, with no intrusive acidity or tannin. This splendid wine proves the extraordinary aging potential of great Bordeaux.

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The Story

The 47 hectares which surround the Château, the heart of the estate, are called "l'Enclos". Only the grapes from these 47 ha make the "Grand Vin de Château Latour". The vines in this vineyard are very old, some of them being centenarian. This "Enclos" benefits from a very unique terroir that combines an optimized sub-soil nutrition for the vines, the Gironde river which tempers extreme weather conditions, and a typical Médoc climate, largely influenced by the Atlantic ocean, which allows the grapes to reach maturation under favourable conditions.

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Latest Pro-tasting notes

<10 tasting notes

Tasting note

ending

Long, Round and Pure

nose

Mature, Opulent and Generous

taste

Average in Acidity, Balanced, Medium-bodied, Vigor and Full

Verdict

Well-rounded and Impressive

Written Notes

The next wine was one of the more discussion-worthy wines of the night, a double magnum or jeroboam of 1899 Latour. We couldn’t tell. At first, questions of authenticity were in the air, and even Big Boy thought it might be fake, despite the fact that was acquired five or six years ago and supposedly was one step removed from Latour itself. It was indubitably reconditioned, clearly showing darker and more youthful fruit, but it still had mature nuances and old qualities. The distinguished Sir Robert Bohr started making some positive observations at first. Olof noted ‘500 flavors at once.’ There was mint and eucalyptus at first. The texture was fleshy, rich and long. The wine remained controversial. Candle wax, earth and cobwebs all emerged, as did some signature sea salt and walnut. I was convinced it was Latour, but it was quixotic in its ‘am I young or am I old’ way. No one could say it wasn’t a reconditioned 1899, and by the end of the night there seemed to be mostly believers. The next day the wine was even better, so soft and supple, and even more decidedly Latour in its flavor profile, still with a purple core. It reminded me more of 1955 than 1899, and I guess reconditioning helps if you want to have an old wine 24 hours later.
  • 94p

Information

Origin

Pauillac, Bordeaux

Vintage Quality

Excellent

Value For Money

Good

Investment potential

Very Good

Fake factory

Serious

Drinking temperature

16

Inside Information

Parker / I suspect some readers must grimace in pain when they see tasting notes on wines they will never experience. Yet I think there is an educational value in knowing how well some of these wines have held up. Moreover, one can extrapolate how well more recent vintages might taste later in their lives. The 1899 Latour, another famous vintage, possessed a light ruby/rust color, and a super-fresh fragrance of red and black fruits, mushrooms, damp earth, cedar, and roasted nuts. In the mouth, the wine displayed surprisingly opulent, soft, ripe fruit flavors, a pronounced spiciness, and a sweet, round, gentle finish. This was an opulent wine early in its life, yet it has aged gracefully and is still intact, with a lovely harmony to its overall personality.

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Highlights

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94p
 John Kapon / CEO / Ackerr Merrall & Condit, Pro (United States)  tasted  Château Latour 1899  ( Château Latour )

"The next wine was one of the more discussion-worthy wines of the night, a double magnum or jeroboam of 1899 Latour. We couldn’t tell. At first, questions of authenticity were in the air, and even Big Boy thought it might be fake, despite the fact that was acquired five or six years ago and supposedly was one step removed from Latour itself. It was indubitably reconditioned, clearly showing darker and more youthful fruit, but it still had mature nuances and old qualities. The distinguished Sir Robert Bohr started making some positive observations at first. Olof noted ‘500 flavors at once.’ There was mint and eucalyptus at first. The texture was fleshy, rich and long. The wine remained controversial. Candle wax, earth and cobwebs all emerged, as did some signature sea salt and walnut. I was convinced it was Latour, but it was quixotic in its ‘am I young or am I old’ way. No one could say it wasn’t a reconditioned 1899, and by the end of the night there seemed to be mostly believers. The next day the wine was even better, so soft and supple, and even more decidedly Latour in its flavor profile, still with a purple core. It reminded me more of 1955 than 1899, and I guess reconditioning helps if you want to have an old wine 24 hours later."

1y 4m ago

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