x
  • Country ranking ?

    2 468
  • Producer ranking ?

    34
  • Decanting time

    2h
  • When to drink

    now to 2025
  • Food Pairing

    Honey Soy Venison

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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Vintage 1966

1966 



The weather conditions 



 



After a very wet winter budburst started on 15 March. It was a normal spring, fine and warm in the first half of May. On the whole, June was warm in spite of fairly frequent rain. Full flowering was noted between 10 and 15 June. July was quite cool with a few fine days and the grapes began to ripen on the 25th. After a few showers at the beginning of the month, September was hot and dry, which encouraged ripening. The vintage was from 25 September to 10 October in changeable but mainly fine weather. The crop was a healthy one, with good sugar levels if rather high in acidity, but after the malolactic fermentation, acidity levels were normal. After fermentation, the wines were high colored with excellent fruit and length. 



 



Vintage quality and tasting comments



 



Color still quite opaque. Rich and profound nose of cedar, plum, leather and spices. The mouth is firm, well-structured, with a long grip and a huge finish. They are still  (in 2000) robust and should smooth up a little with age. 



 



Quality : Great year 



First year of production of the " Forts de Latour " 



 



The moment for optimal drinking and best way of serving 



 



This wine will reach its optimum around year 2000 and easily last another 25 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 at least 1 hour for aeration and serve.



 


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Average Bottle Price

2016 2015 2014 2013 2012 2011 2010 2005 2000
658€ +29.3% 509€ -4.1% 531€ -2.4% 544€ +4.0% 523€ -1.7% 532€ +3.9% 512€ +44.2% 355€ +69.9% 209€

This data comes from the FINE Auction Index, a composite of average prices for wines sold at commercial auctions in 20 countries. The average prices from each year have been collected since 1990. This chart plots the index value of the average price of the wines.

Latest Pro-tasting notes

15 tasting notes

Tasting note

color

Full, Ruby red and Clear

ending

Long, Gentle, Flavorful and Acidic

flavors

Leather, Truffles, Blackcurrant, Licorice, Vanilla and Violet

nose

Intense, Complex, Seductive and Refined

recommend

Yes

taste

High in Acidity, Warming, Medium tannin, Concentrated, Complex, Good texture, Medium-bodied, One-dimensional, Vigor, Full, Harmonious, Dry and Drying tannins

Verdict

Transparent and Sophisticated

Written Notes

This has been a very good to perhaps even great wine in past showings, it currently is cloistered, almost hermetic. All the fruit, tannin, depth, Latour sweetness can be merely just glimpsed at present. Nothing seems to have diminished, just somewhat flat-lined, the way the ’70 Latour was for years, before it threw off its fetters about 3-4 years back. If one of the elements was expressive, and others regressive, I would worry. That they in concert are in retreat for now, but perceptually to me, evidently pulling and pushing against their constraints, gives me a measure of hope that it will emerge again. In fact, the bottle we had in London with Frederic Engerer a month or so back, showed many more of those characteristics beginning to bloom again. Today with this bottle though, too tight and short on the finish, to merit a higher score despite its underlying charms. 91 Points

  • 91p

There was a bit more of everything here than in Latour 1964, first of all more lusciousness in the fruit, bigger concentration and bigger length on the palate. It's great pleasure to drink now.

  • 89p
Upper shoulder fill. Redcurrants red with thin brick rim. Bit lean nose, red berries, cherries, anise and leather, some tobacco and a slight floral note. Fuller and fruitier with air. Fresh acidity, ripe tannins, refreshing and fruity, leaner palate, lovely texture, lively and elegant, long if a bit lean finish. 93
  • 93p

Information

Origin

Pauillac, Bordeaux

Vintage Quality

Excellent

Value For Money

Very good

Investment potential

No Potential

Fake factory

None

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Wine Moments

Here you can see wine moments from tastingbook users. or to see wine moments from your world.

91p
 Omar Khan, Wine Writer (United States)  tasted  Château Latour 1966  ( Château Latour )

This has been a very good to perhaps even great wine in past showings, it currently is cloistered, almost hermetic. All the fruit, tannin, depth, Latour sweetness can be merely just glimpsed at present. Nothing seems to have diminished, just somewhat flat-lined, the way the ’70 Latour was for years, before it threw off its fetters about 3-4 years back. If one of the elements was expressive, and others regressive, I would worry. That they in concert are in retreat for now, but perceptually to me, evidently pulling and pushing against their constraints, gives me a measure of hope that it will emerge again. In fact, the bottle we had in London with Frederic Engerer a month or so back, showed many more of those characteristics beginning to bloom again. Today with this bottle though, too tight and short on the finish, to merit a higher score despite its underlying charms. 91 Points

1d 10h ago

89p
 Izak Litwar / The most important Scandinavian Bordeaux Critic, Pro (Denmark)  tasted  Château Latour 1966  ( Château Latour )

There was a bit more of everything here than in Latour 1964, first of all more lusciousness in the fruit, bigger concentration and bigger length on the palate. It's great pleasure to drink now.

7m 20d ago

93p
 Christer Byklum / Leading Scandinavian wine blogger, Wine Writer (Norway)  tasted  Château Latour 1966  ( Château Latour )

"Upper shoulder fill. Redcurrants red with thin brick rim. Bit lean nose, red berries, cherries, anise and leather, some tobacco and a slight floral note. Fuller and fruitier with air. Fresh acidity, ripe tannins, refreshing and fruity, leaner palate, lovely texture, lively and elegant, long if a bit lean finish. 93"

1y 6m ago

94p
 Ronan Sayburn MS , Sommelier (United Kingdom)  tasted  Château Latour 1966  ( Château Latour )

"Open ripe, earthy fine paprika and smoked chorizo aromas, some confit tomato, cedar wood and cigar smoke hints, palate solid with big tannins and quite grainy on finish. Still lots of tannin, bit hard. Youthful – magnum, bottle probably better now."

2y 5m ago

89p
 Juha Lihtonen, Sommelier (Finland)  tasted  Château Latour 1966  ( Château Latour )

"Medium intense, ruby colour. Smoky, tobacco nose with earthy and farmyard character. Medium-bodied, gentle tannins, energetic, refined and elegant style with some cassis notes. Long firm finish. Lovely.

Decant for 1.5 hours. Ready now but will keep another 5 years."

4y 6m ago

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