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    now to 2035
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    Beef Tenderloin with Ancho and Fennel Seeds

The Tb points given to this wine are the world’s most valid and most up-to-date evaluation of the quality of the wine. Tastingbook points are formed by the Tastingbook algorithm which takes into account the wine ratings of the world's best-known professional wine critics, wine ratings by thousands of tastingbook’s professionals and users, the generally recognised vintage quality and reputation of the vineyard and winery. Wine needs at least five professional ratings to get the Tb score. Tastingbook.com is the world's largest wine information service which is an unbiased, non-commercial and free for everyone.

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96 points Robert Parker's Wine Advocate

 Dark garnet with an amber edge, the 1959 Latour reveals a touch of volatile acidity in the nose, along with aromas of melted caramel, tobacco, and jammy red and black fruits. As the wine sat in the glass, notes of minerals, coffee, spice, and underbrush emerged. There is still copious tannin in the finish (I am not sure it will ever be fully resolved), but this sumptuous, complex, fragrant, super-rich Latour cuts a broad swath across the palate. Fully mature, it is best consumed over the next decade.

98 points Vinous

 The 1959 Latour is a magnificent wine though, I have never met a perfect bottle since January 2000 (a bottle so great I can still taste it now!) This is a great example. The bouquet is more approachable and has more charm than the 1961 with slightly redder fruit intermingling with sage, burning embers, roasted chestnut and just a hint of game. The palate is beautifully balanced with a velvety texture and perfectly judged acidity. It has retained incredible depth, maybe less sensual than a few years ago, but adorned with a sense of comeliness that is nigh irresistible. Tobacco, black truffle and smoke begin to make their presence felt on the finish that just goes on forever. Wonderful. Tasted at the International Business & Wine First Growth Dinner at the Four Seasons. 

98 points Wine Spectator

 Superb, but I have had an even better bottle of this wine; usually it's worth two points more. Equal in quality to the perfect 1961. Thick and rich, with berry, cherry and tobacco character, it shows layers of ripe fruit and velvety tannins that go on and on at the finish. Exciting wine. 

Jancis Robinson

Dark crimson/ruby. Almost as deep as the 1982. Deeper than the 1961. Very, very fresh, and yet full. Rather old-fashioned, but miraculously lively. Minerals. Wonderful, full, and fully mature impact on the palate. Slightly dry end. Wonderful wine. 20/20 points 


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The Story

The chateau makes three different wines. The so-called grand vin, that is Château Latour itself, a second wine called Les Forts de Latour and a third wine simply called Pauillac. The grand vin comes from the original part of the vineyards, called the Enclos. This is the most prestigious part of the vineyard where the vines have a fine view of the Gironde estuary. The tradition in Bordeaux says that vines that overlook the water make the best wine. The proximity to the estuary actually gives a slightly higher temperature, helping the grapes to good maturity. The Enclos is around 45 hectares out of a total of 88 for the whole estate.

The grape varieties are 75 % Cabernet Sauvignon, 23 % Merlot, 1 % Cabernet Franc and 1 % of Petit Verdot. The planting density is high, 10,000 vines per hectare. Every year the chateau’s viticulturist replaces a certain number of dead vines. These young vines are marked and treated separately. They are harvested separately and they are not used in the grand vin until they are at least 10 years old.

The Enclos is under conversion to organic farming since 2015. It takes three years to be certified so it means that we will see the first organic Château Latour in 2018. Only copper and sulfur, mixed with different plant infusions, are used to fight diseases in the vineyard. Instead of insecticides they use sexual confusion. Only organic fertilizers are used when needed and no herbicides.

The barrel aging starts in December. Château Latour is put in 100 % new oak from the Allier and Nièvre forest in the central part of France. The chateau works with 11 different coopers. This is important to the winemaker as the coopers all have different styles.


The wine spends six months in the first year cellar where it will also undergo the malolactic fermentation. The barrels are tasted regularly and the winemaker decides the blend for the grand vin, the second wine and the third wine. He decides if the press wine should be included or not. The wine is then moved to the huge and magnificent second-year cellar where it will spend 10-13 months, so in total around 22 months of aging before it is bottled. 2014 was bottled in June this year. During the barrel aging the wine is racked and topped up regularly, every 3 months. At the end, the wine is fined traditionally with egg whites, 5-6 whites per barrel.

Château Latour is often a textbook example of a Cabernet Sauvignon. No wonder, as often almost 90 % of the wine is made from this grape. It is a powerful wine in its youth, with aromas of cedar wood and black fruit, made even more powerful with the aging in 100 % new oak barrels. It is packed with fruit and tannins and it stays young for at least 10 years. This is a wine you really should wait for, say 10-15 year or longer. It needs time to show what it is capable of.

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Wine Information

Warm and wet spring. Severe frosts on 22 April. Flowering started 25 May and finished on 14-20 June. Very fine, hot weather in July and August, if a little too dry. The grapes suffered and did not develop. September was hot and generally dry with the harvest on 21 September. Musts were rich, colored and promising. Tumultuous fermentation as it was very hot.

Vintage quality and tasting comments
First tasting : this could be a very great wine - the "rôti" of the 1949s, the fullness and fatness of the 1953s. Today (2000) it displays a fine color with no sign of fast ageing. The nose is very rich and complex with layers of ripe fruit, cedar and dark chocolate with mint. In the mouth, it is both very round and ripe but also very concentrated and full-bodied. A huge wine that really gives enormous pleasure.

The moment for optimal drinking and best way of serving

A wine at its optimum today, but can easily last another 10 or 15 years at this level.
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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Vintage 1959

Bordeaux 1959 was proclaimed the wine year of the century by overzealous journalists. Even though it was an excellent year, it simply was not the best of the century. The year started off with ideal weather conditions. Summer was perfect all the way until the autumn, when the rains came in mid-September. But the rains made way for hot, dry weather, thus setting a magnificent stage for the start of the harvest.  The result was a truly ripe and juicy crop. The reds are typically full-bodied, with soft acidity and a fat mouthfeel that comes from the high alcohol content. Even though the vintage is generally compared to 1961, it has much in common with the 1949. The Sauternes vintage was equally a success and the region produced some very long-lived wines. Once again the Château Lafite-Rothschild achieved complete success, sharing the title of best wine of the vintage with the Haut-Brion. Right on their heels is the Pétrus, which should be decanted for at least three hours before drinking, and the La-Mission-Haut-Brion.

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Average Bottle Price

2022 2020 2018 2017 2016 2015 2014 2013 2012 2011 2010 2005 2000 1995
2 890€ +33.4% 2 166€ -11.1% 2 436€ +11.2% 2 190€ -1.2% 2 217€ +19.6% 1 853€ -1.8% 1 887€ +3.0% 1 832€ +4.2% 1 758€ -18.0% 2 144€ +51.9% 1 411€ +44.0% 980€ +72.8% 567€ +95.5% 290€

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

49 tasting notes

Tasting note


Deep, Ruby red and Healthy


Long, Extensive and Flavorful


Cedar, Earthy, Blackcurrant, Leather, Mint and Smoky


Intense, Complex, Fresh and Seductive




Average in Acidity, Warming, High tannin, Well-structured, Perfectly balanced, Complex, Developing, Full-bodied, Ripe, Full, Firm, Dry and Silky tannins


Fine and Well-rounded

Written Notes

The 1959 Chateau Latour was deep, dark and brooding as Latour often is. It had hints of chocolate and smoke with lots of grit. There was a touch of twang and charcoal with tremendous length. It was a little chunky and still felt too young, give it 20 more years, at least this bottle needed it (97+)!

  • 97p

Every year, a group of us select a theme, submit a wine or two of the highest order and have a day of it. The tasting of the wines kicks off 10am, and it is followed by a long lunch (a different group of wines for it). We have winemakers, retailers, friends and winelovers all join in. Over the years, we have focused on Taylors Vintage Ports, Rhônes, Vosne Romanée Grand Cru, Chambertin, Barolo and this year, Bordeaux (or the TGWM lunch, standing for the thin, green, weedy muck lunch, as some non-believers called it).

The wines went back to 1928 and included some stars such as Lafite 1948, Margaux 1985, Mouton 1986, Mouton, Cheval Blanc and Pichon Lalande 1982, a few Sauternes back to 1945 and more. A disappointingly high number were destroyed by cork taint (and yes, I would very much prefer to see screwcaps on First Growths than have them stuffed with mouldy tree bark and am yet to hear any creditable argument to the contrary).

The 1959 Latour was the wine of the day. Unchallenged. Usain Bolt had more trouble winning the Olympics. Amazing colour – deep red (for those concerned that this might fall into the fakes bin, it came from a friend who had cared for it for many decades, having purchased it back in the day when the very idea of faking a wine would seemed like lunacy – and this would have cost an abysmally small amount). Amazing condition. It was an utterly compelling, brilliant wine. Seamless, complex, balanced, great length. Richly flavoured. Roast meats, chocolate, dry vegetation. Incredible stuff (needless to say, no mention of TGWM once this was served). A very great wine, from a prodigious vintage.

  • 100p

This wine has a beautiful colour and expresses the roasted flavours of the 1949, combined with the fullness and smoothness of the 1953. Very rich, complex nose overlaid with ripe fruit, cedar and dark mint chocolate. On the palate it is ripe and full-bodied yet also very concentrated and structured. A great wine that still has ageing potential.

From a half bottle, this is amazingly fresh. Good deep colour. Finely elegant cherryish nose is sweet and rounded with a hint of leather. The palate is fresh and supple with cherry and berry fruit. So elegant and fine with amazing precision of bright fruit and some grippy tannin. 96/100

  • 96p

Opened later, from the cellar, it needed time to compose itself, to shed an initially more surly exterior, and to just warm up. As it did, it kept climbing in stature and appeal. Blackberry, cedar and smoke ultimately emerged on the bouquet. On the palate, dark fruit, chestnuts, some smokiness, blueberries and truffles at the mid palate. A beautifully delineated wine with composed tannins. Mulberry and sage infuse it as it builds to a balanced, concentrated, increasingly seamless, sappy and rich, opulent yet elegant finale that was both resounding and stirring. 97 Points+

  • 97p
Bonhams auction buy. Towards mid shoulder fill, soaked cork. Ruby, orange rim, sediments, not fully clear. Leather and prunes nose, lightly floral, not that intense. After half an hour of air, scented, violets, nuanced and elegant, aristocratic. Fresh acidity, ripe tannins, lean and narrow, first, fruity and of not intense, way more rounded. Lovely texture and structure, almost sweet, touch of prunes and figs, ripe blueberries, long. 96
  • 96p
Deep color and huge nose with mint chocolate and eucalyptus. On palate a mixture of dark berries, spices and little sweetness (perfect fruit).Very long finish, very good wine, just lovely as a whole.
  • 96p
Good looking magnum size bottle.
- (Tasting note created by Tb's AI)
  • 98p
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Pauillac, Bordeaux

Vintage Quality


Value For Money

Very good

Investment potential

Below Average

Fake factory

Be Cautious

Glass time


Drinking temperature



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