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    now to 2025
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    Honey Soy Venison

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 50 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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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


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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Vintage 1966

1966 is an outstanding year in Bordeaux for very classic and delicate wines. However, the year started out as anything but promising. The major rainfall that started at the end of June continued into July, but the hot start to August dried the soil and the weather gradually improved toward autumn, until it was nearly perfect for the harvest.

These wines share a truly classic, graceful and high-quality character so typical of Bordeaux wines, thus making them elegant and well balanced. Today many of these are still good. If carefully stored, many of the best wines may still mature, but the following rule of thumb should be observed: drink or sell them off immediately. In our opinion, this is one of the finest vintages that can be purchased today. Nearly all the AOC wines are still in excellent condition, and the top examples, such as the Palmer, Latour, Haut-Brion, Lafleur and Pétrus, are excellent. There is a wide selection of nicely priced First, Second and Third growth wines on the market. For example, the Cos d’Estournel, Calon-Ségur and Lynch-Bages offer an exceptional price-quality ratio. As a rule, a one hour decanting is sufficient.

Price trends for this vintage no longer show any significant upward movement – the increase in price over the past ten years has been around 55%. The rise in price will continue alongside the maturation of top wines perhaps until 2010, when any wines still surviving should be removed from the cellar and sold or drunk immediately. 

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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

21 tasting notes

Tasting note


Full, Ruby red and Clear


Long, Gentle, Flavorful and Acidic


Leather, Truffles, Blackcurrant, Licorice, Vanilla and Voluptuous


Intense, Complex, Seductive and Refined




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


Transparent and Sophisticated

Written Notes

Good looking bottle with perfect level. Decanted two hours. Moderately intense, cherry red colour. Developing nose with earthiness, leather, dried herbs and hints of volatile balsamico aromas. A
rich medium-bodied wine with marked ripe tannins, very balanced acidity combining harmoniously with the ripe fruitiness of plums and smokiness from new oak. The Cedar and tobacco leaf flavours are standing out. Long lingering finish with ripe intense fruitiness and minerality. Drinking perfectly now but can still age another 5-7 years.

  • 94p

The 1966 Latour was similar to previous bottles. Masculine and obstreperous, the 1966 is aloof at first. It doesn’t want to get to know you. Then it reveals gorgeous tobacco and pencil shaving notes that an only come from Pauillac. This example is more understated than others, and reluctantly unfolds in the glass. The palate is very well balanced with dry and firm tannins. The acidity is well judged and lends edge to a trenchantly conservative Latour that on this occasion begrudges doling out as much fruit as the 1962 Latour. Yet both the precision and backbone on the finish are outstanding and its unapologetic aloofness and “superiority complex” is utterly aborting. Though the winery had undergone a complete refit between vintages, there are stylistic similarities between the 1966 and the 1961, though the latter is endowed with more persistence and depth. Perhaps now approaching the end of its drinking plateau, I suspect larger formats of the 1966 will be the ones to hunt for. Tasted at the International Business & Wine Latour dinner at Ten Trinity.

  • 95p

There is a lovely, soaring bouquet of truffles, cassis and cherries. This wine has such grace and elegance, and it has held at this stage of development for so many years. It opens with cherries, some smoke, lovely Latour soil notes, melting tannins and enough “electrical charge” from the acidity to keep its cushioning contours interesting at and past the mid palate. While the ’70 is often touted as prototypical Latour, and can be indeed lovely, the best expressions of the ’66, as we had this evening, show a depth that is so engaging. Towards the finish you get slightly more intense black fruit, a touch of tobacco, beguiling sweetness, sheer finesse. 96 Points

  • 96p

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
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.
  • 94p
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.
  • 89p
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Pauillac, Bordeaux

Vintage Quality


Value For Money

Very good

Investment potential

No Potential

Fake factory



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