Chateau Latour A Pomerol 2005
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Wine Spectator
Clean and fresh, with blackberry, sweet tobacco and spices on the nose. Full-bodied, with supersilky tannins, a pretty texture and black licorice, spice and filtered coffee character. Racy. Best after 2014. 3,000 cases made.
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Robert Parker's Wine Advocate
Made in the elegant style typical of the Moueix offerings, this dark plum/ruby-tinged effort displays an attractive bouquet of kirsch, sandalwood, mocha, and caramelized fruit. It is medium to full-bodied with upfront, soft, plush fruit, and ripe tannin. Give it 2-4 years of bottle age, and consume it over the following 15 or more. As I said last year, it reminds me of a more modern version of their 1970, albeit somewhat less concentrated.
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Wine Enthusiast
A dry, condensed wine, with oak tannins that show through. There is an element of old wood here that gives some austerity. At the same time, the fruit is certainly ripe and juicy, promising long-term aging potential when the wood and fruit come together.
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The vineyard, with an average age of 35 years, is characterised by its soil diversity: rather loamy soil around the chateau itself and more gravelly and clayey on the best blocks near the church.
Farming the property since 1962, Ets. Jean-Pierre MOUEIX brings the usual care and expertise to the vineyard - entirely replanted after the 1956 frost - and to the cellar. After a gentle fermentation in concrete tanks, the young wine is aged in 33% new oak barrels.
One of the world’s most classic and popular styles of red wine, Bordeaux-inspired blends have spread from their homeland in France to nearly every corner of the New World. Typically based on either Cabernet Sauvignon or Merlot and supported by Cabernet Franc, Malbec and Petit Verdot, the best of these are densely hued, fragrant, full of fruit and boast a structure that begs for cellar time. Somm Secret—Blends from Bordeaux are generally earthier compared to those from the New World, which tend to be fruit-dominant.
A source of exceptionally sensual and glamorous red wines, Pomerol is actually a rather small appellation in an unassuming countryside. It sits on a plateau immediately northeast of the city of Libourne on the right bank of the Dordogne River. Pomerol and St-Émilion are the stars of what is referred to as Right Bank Bordeaux: Merlot-dominant red blends completed by various amounts of Cabernet Franc or Cabernet Sauvignon. While Pomerol has no official classification system, its best wines are some of the world’s most sought after.
Historically Pomerol attached itself to the larger and more picturesque neighboring region of St-Émilion until the late 1800s when discerning French consumers began to recognize the quality and distinction of Pomerol on its own. Its popularity spread to northern Europe in the early 1900s.
After some notable vintages of the 1940s, the Pomerol producer, Petrus, began to achieve great international attention and brought widespread recognition to the appellation. Its subsequent distribution by the successful Libourne merchant, Jean-Pierre Mouiex, magnified Pomerol's fame after the Second World War.
Perfect for Merlot, the soils of Pomerol—clay on top of well-drained subsoil—help to create wines capable of displaying an unprecedented concentration of color and flavor.
The best Pomerol wines will be intensely hued, with qualities of fresh wild berries, dried fig or concentrated black plum preserves. Aromas may be of forest floor, sifted cocoa powder, anise, exotic spice or toasted sugar and will have a silky, smooth but intense texture.