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.
The weather conditions
Signs of growth first appeared on 5 April but the development of vegetation was slow until the end of the month. It speeded up in May and flowering started on the 29th. The beginning of June was hot and stormy with heavy rains. The weather remained hot with occasional rainstorms. July was hot and dry, as was August. Harvest prospects were excellent. The weather in September was variable but did not impede the ripening of the grapes ; and harvesting began on 25 September under a fine weather and ended 8 October. It rained almost continuously from 7-17 October. Under these conditions, the quality of the wines largely depended upon the date of the harvest. Latour was fortunate.
Vintage quality and tasting comments
Highly-colored, very strong and with a very spicy bouquet ; rich and "rôti "on the palate. Today (2000) the 1964 is probably one of the best example of a mature and ready to drink Château Latour. The bouquet shows layers of cigar, coffee, cedar, wax and spices. The mouth is extremely round and sweet, very nicely balanced . Not an " enormous " wine, but truly interesting and enjoyable.
Quality: Good year
The moment for optimal drinking and best way of serving
The wine is now at its optimum and should be drunk within the next 10-15 years.
Keep the bottle vertical at least half a day to settle the sediments at the bottom of the bottle. Then slowly pour the wine into a decanter in order to get rid of these sediments, keep in the decanter for 1/2 hour for aeration and serve.