x
  • Country ranking ?

    5 863
  • Producer ranking ?

    100
  • Decanting time

    45min
  • When to drink

    Now
  • Food Pairing

    Beef

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 1967

1967
The weather conditions

After a mild wet winter, growth started from 18 March. April was quite cool with some morning frosts. May was very changeable and cool, apart from the second week which was warm and wet. The first half of June was fine, but the rest of the month was variable. July was beautiful, very hot and very dry and the grapes started to ripen on the 22nd. It rained quite a lot during the first half of August but the weather improved in the second fortnight and became fine and hot. The first three weeks of September were rainy. Vintage from 26 September until 15 October. The weather was favourable throughout harvest, apart from a few showers. The musts produced were well-colored, sugar-rich and of fairly low acidity. After fermentation, the wines were of average body, but with a lot of fruit with good potential of ageing.

Vintage quality and tasting comments

Color slightly showing signs of ageing. Cedar, caramel and wax on the nose. Very harmonious and fat in the mouth with a good concentration. Very balanced, with rounded up and ripe tannins and a sweet finish. Surprising wine for the vintage.

Quality: Good year

The moment for optimal drinking and best way of serving

The wine has now (2000) reached its optimum and should be drunk before 2010.
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.

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Information

Origin

Pauillac, Bordeaux

Highlights

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