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Chateau Latour A Pomerol (Futures Pre-sale) 2009

Bordeaux Red Blends from Pomerol, Bordeaux, France
  • WE93
  • WS93
  • JS93
  • RP92
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Winemaker Notes

Critical Acclaim

WE 93
Wine Enthusiast

Opulent and ripe fruit that shows all the richness of the vintage. It has weight, spice and delicious red berry fruits. The tannins are certainly dense, but, oh, so sweet.

WS 93
Wine Spectator

A nice, old-school style, with roasted mesquite, tobacco leaf and espresso flavors up front, following through to bittersweet ganache and mulled dark currant notes on the still-slightly taut, but well-framed, finish. Should flesh out a bit more with cellaring. Best from 2014 through 2030.

JS 93
James Suckling

A wine that is smoky and meaty, with hints of dried dark fruits. Full and juicy, with velvety tannins and a long, long finish. Loads of cocoa character. Balanced and pretty. Try it after 2018.

RP 92
The Wine Advocate

A beautiful wine from the Moueix stable of right bank offerings, the 2009 Latour a Pomerol displays a dense plum/ruby/purple color along with a bouquet of mocha, roasted nuts, wood smoke, truffles and sweet cherries. Full-bodied, round and generous with sweet tannin, considerable power and no hard edges, this is a surprisingly up-front, precocious effort that can be drunk now or cellared for two decades.

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Chateau Latour A Pomerol

Chateau Latour A Pomerol

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Chateau Latour A Pomerol, , France - Bordeaux
Chateau Latour A Pomerol
This charming château, embellished by a small tower, is located close to the church in the village of Pomerol. Acquired in 1917 by Mrs. Loubat, the then famous proprietor of PETRUS, the vineyard was owned by her niece, Mrs. Lacoste, for 40 years before she donated it to the Fondation de Foyers de Charité de Châteauneuf de Galaure in 2002.

The vineyard, with an average age of 35 years, is characterised by its soil diversity: rather loamy soil around the château 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.

Sonoma County

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Home to a diverse array of smaller AVAs with varied microclimates and soil types, Sonoma County has something for nearly every wine lover. Physically twice as large as Napa, the region only produces about half the amount of wine, but what it lacks in quantity it makes up for in both quality and variety. With its laid-back atmosphere and down-to-earth attitude, the wineries of Sonoma are appreciated by wine tourists for their friendliness and approachability. The entire county intends to become a 100% sustainable winegrowing region by 2019.

Grape varieties are carefully selected to reflect the best attributes of their sites—Dry Creek Valley’s consistent sunshine is ideal for Zinfandel, while the warm Alexander Valley is responsible for rich, voluptuous Cabernet Sauvignon. Chardonnay and Pinot Noir are important throughout the county, most notably in the cooler AVAs of Russian River and Sonoma Valleys, Carneros, and Fort Ross-Seaview. Sauvignon Blanc, Merlot, and Syrah have also found a firm footing here.

Pinot Noir

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One of the most difficult yet rewarding grapes to grow, Pinot Noir is commonly referred to by winemakers as the “heartbreak grape.” However, the greatest red wines of Burgundy prove that it is unquestionably worth the effort. More reflective than most varieties of the land on which it is grown, Pinot Noir prefers a cool climate, requires low yields to achieve high quality, and demands care in the vineyard and lots of attention in the winery. It is an important component of Champagne and the only variety permitted in red Burgundy. Pinot Noir enjoys immense popularity internationally, most notably in Oregon, California, and New Zealand.

In the Glass

Pinot Noir Is all about red fruit—strawberry, raspberry, and cherry. It is relatively pale in color with soft tannins and lively acidity. It ranges in body from very light to the heavier side of medium, typically landing somewhere in the middle—giving it extensive possibilities for food pairing. With age (of which the best examples can handle an astounding amount), it can develop hauntingly beautiful characteristics of fresh earth, autumn leaves, and truffles.

Perfect Pairings

Pinot’s healthy acidity cuts through the oiliness of pink-fleshed fish like salmon, ocean trout, and tuna. Its mild mannered tannins don’t fight with spicy food, and give it enough structure to pair with all sorts of poultry—chicken, quail, and especially duck. As the namesake wine of Boeuf Bourguignon, it can even match with heavier fare. Pinot Noir is also very vegetarian-friendly—most notably with any dish that features mushrooms.

Sommelier Secret

Pinot Noir is dangerously drinkable, highly addictive, and has a bad habit of emptying the wallet. Look for affordable but still delicious examples from Germany (as Spätburgunder), Italy (as Pinot Nero), Chile, New Zealand, and France’s Loire Valley and Alsace regions.

WWFLATAPOM_2009 Item# 105514

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