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Chateau Latour 2009

Bordeaux Red Blends from Pauillac, Bordeaux, France
  • RP100
  • JS100
  • WE99
  • WS99
  • ST96
  • V96
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Winemaker Notes

Great concentration and a previously unseen quantity of tannins characterized the wines, which possessed extraordinary aromatic intensity, freshness and precision. Rich, ripe and mineral, with a very long, lingering finish. An exceptional year which will improve for many years.

Critical Acclaim

RP 100
The Wine Advocate

A blend of 91.3% Cabernet Sauvignon and 8.7% Merlot with just under 14% natural alcohol, the 2009 Latour is basically a clone of the super 2003, only more structured and potentially more massive and long lived. An elixir of momentous proportions, it boasts a dense purple color as well as an extraordinarily flamboyant bouquet of black fruits, graphite, crushed rocks, subtle oak and a notion of wet steel. It hits the palate with a thundering concoction of thick, juicy blue and black fruits, lead pencil shavings and a chalky minerality. Full-bodied, but very fresh with a finish that lasts over a minute, this is one of the most remarkable young wines I have ever tasted. Will it last one-hundred years? No doubt about it. Can it be drunk in a decade? For sure.

JS 100
James Suckling

A breathtaking combination of dried flowers and minerals, with dark fruits such as currants and blackberries. Full-bodied, with fabulous fruit concentration, yet its compacted. Velvety tannins. So much fruit and beauty. It's the quality of the tannins that are magic. It is the famous 1959 all over again. Amazing. Try in 2022.

WE 99
Wine Enthusiast

A big, powerful wine that sums up the richness of the vintage. It is densely fruity, spicy with an enormous black plum and berry fruit character to go with the acidity. It's concentrated while still showing such wonderfully pure fruit. The aging potential is immense. Cellar Selection.

WS 99
Wine Spectator

This seems to come full circle, with a blazing iron note and mouthwatering acidity up front leading to intense, vibrant cassis, blackberry and cherry skin flavors that course along, followed by the same vivacious minerality that started things off. The tobacco, ganache and espresso notes seem almost superfluous right now, but they'll join the fray in due time. The question is, can you wait long enough? Best from 2020 through 2040.

ST 96
International Wine Cellar

Deep purple-ruby. Pungent floral and spice notes enliven complex aromas of dark plum, cocoa and minerals. Large-scaled and juicy, with lively acidity giving sharp definition to the uncommonly deep, pure flavors of black fruits, forest floor and dark spices. The impressively ripe, powerful finish features youthfully chewy tannins and outstanding persistence. This big boy will require a lot of patience: forget about it in the cellar for at least 15 years.
Rating: 96+

V 96
Vinous / Antonio Galloni

Deep purple-ruby. Pungent floral and spice notes enliven complex aromas of dark plum, cocoa and minerals. Large-scaled and juicy, with lively acidity giving sharp definition to the uncommonly deep, pure flavors of black fruits, forest floor and dark spices. The impressively ripe, powerful finish features youthfully chewy tannins and outstanding persistence. This big boy will require a lot of patience: forget about it in the cellar for at least 15 years.
Rating: 96+

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Chateau Latour

Château Latour

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Château Latour, , France - Bordeaux
Chateau Latour
At the beginning of the eighteenth century, Château Latour started to be highly recognized around the world, thanks to the reconquest of the British market and the development of the wine business in Northern Europe. The aristocracy and other wealthy groups of consumers became very enthusiastic about a few great estates, of which Latour was one. And that was how Thomas Jefferson, ambassador of the United States in France, and future President, discovered this wine in 1787. At that time, a cask of Château Latour was already worth twenty times as much as one of ordinary Bordeaux wine.

The reputation of Château Latour was consolidated during the 19th century. It was confirmed in 1855, when the government of Napoléon III decided to classify the growths of the Médoc and the Graves for the International Exhibition in Paris: Château Latour was classified as a First Growth. The existing château was built during this "Golden Age", between 1862 and 1864.

A long and narrow valley producing flavorful red, white, and pink wines...

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A long and narrow valley producing flavorful red, white, and pink wines, the Rhône is bisected by the river of the same name and split into two distinct sub-regions—north and south. While a handful of grape varieties span the entire length of the valley, there are significant differences between the two zones in climate and geography as well as the style and quantity of wines produced. The Northern Rhône, with its continental climate and steep hillside vineyards, is responsible for a mere 5% or less of the greater region’s total output. The Southern Rhône has a much more Mediterranean climate, the aggressive, chilly Mistral wind, and plentiful fragrant wild herbs known collectively as ‘garrigue.’

In the Northern Rhône, the only permitted red variety is Syrah. In the appellations of St.-Joseph, Hermitage, Cornas, and Côte-Rôtie (where up to 20% Viognier may be co-fermented), it produces savory, peppery wines with telltale notes of olive, bacon fat, and smoke. Oily, perfumed whites are made from Viognier in Condrieu and Château-Grillet, while elsewhere only Marsanne and Roussanne are used, with the former providing body and texture and the latter lending nervy acidity. The wines of the Southern Rhône are typically blends, with the reds often based on Grenache and balanced by Syrah, Mourvèdre, and an assortment of other varieties. All three northern white varieties are used here, as well as Grenache Blanc, Clairette, Bourbelenc, and more. The best known sub-regions of the Southern Rhône are the reliable, wallet-friendly Côtes du Rhône and the esteemed Châteauneuf-du-Pape. Others include Gigondas, Vacqueyras, and rosé-only appellation Tavel.

Rhône Blends

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With bold fruit flavors and accents of spice...

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With bold fruit flavors and accents of spice, Rhône red blends originated in France’s Southern Rhône valley and have become popular in Priorat, Washington, South Australia, and California’s Central Coast. In the Rhône itself, 19 grape varieties are permitted for use, but many of these blends, are based on Grenache and supported by Syrah and Mourvèdre, earning the nickname “GSM blends.” Côtes du Rhône and Châteauneuf-du-Pape are perhaps the best-known outposts for these wines. Other varieties that may be found in Rhône blends include Carignan, Cinsault, and Counoise.

In the Glass

The taste profile of a Rhône blend will vary according to its individual components, as each variety brings something different to the glass. Grenache, which often forms the base of these blends, is the lightest in color but contributes plenty of ripe red fruit, a plush texture, and often high levels of alcohol. Syrah supplies darker fruit flavors, along with savory, spicy, and meaty notes. Mourvèdre is responsible for a floral perfume as well as body, tannin, and a healthy dose of color. New World examples will lie further along the fruit-forward end of the spectrum, while those from the Old World taste and smell much earthier, often with a “barnyard” character that is attractive to many fans of these wines.

Perfect Pairings

Rhône red blends typically make for very food-friendly wines. Depending on the weight and alcohol level, these can work with a wide variety of meat-based dishes—they play equally well with beef, pork, duck, lamb, or game. With their high acidity, these wines are best-matched with salty or fatty foods, and can handle the acidity of tomato sauce in pizza or pasta. Braised beef cheeks, grilled lamb sausages, or roasted squab are all fine pairings.

Sommelier Secret

Some regions like to put their own local spin on the Rhône red blend—for example, in Australia’s Barossa Valley, Shiraz is commonly blended with Cabernet Sauvignon to add structure, tannin, and a long finish. Grenache-based blends from Priorat often include Carignan (known locally as Cariñena) and Syrah, but also international varieties like Merlot and Cabernet Sauvignon. In California, anything goes, and it is not uncommon to see Petite Sirah, Zinfandel, or even Tempranillo make an appearance.

BFF119875_2009 Item# 119875

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