The colossal 2005 Latour (44% of the total production) is a wine for the ages. A blend of 87% Cabernet Sauvignon, 12% Merlot, and 1% Petit Verdot, it possesses the highest alcohol of recent vintages. Different both structurally and texturally from the extraordinary 2003 (which I tend to prefer, although Frederic Engerer clearly disagrees), the black/purple-hued 2005 exhibits high tannin, prodigious concentration, unbelievable purity, amazing freshness and vibrancy, and almost surreal definition and nuances for such a young wine. It is a huge, fresh, backward yet incredibly pure effort that represents a modern day classic, but don’t expect the opulence and exotic sweetness of the 2003. It will close down after bottling, and require at least a decade of cellaring before consuming. Anticipated maturity: 2015-2050+. 98-100 points, Wine Advocate.
Incredible aromas of currants and exotic fruit. Hints of chocolate and cigar box. Very complex already. Full-bodied, concentrated and velvety. Chewy and powerful. Pure fruit. This is super-powerful. It's like a tidal wave of fruit and perfect tannins on your palate. This is a Latour 2000 II. On it's way to 100 points.
This is a deep brooding vigorous wine with powerful black olive, blackcurrant and bitumen aromas. The palate is deeply concentrated and muscular with inky, blackcurrant and spice flavours, tightly-knit, grainy tannins and underlying savoury, cedary oak. The wine finishes chocolatey firm with long minerally notes. Another wine of the vintage contender, this is classic Latour with a profound sense of place and marvellous cellaring potential. Only 140,000 bottles made. Drink 2025-2040. 97-100 points (Langton's).
Pauillac is Bordeaux’s most acclaimed appellation, the only one with three Premier Cru properties: Château Lafite-Rothschild, Château Mouton-Rothschild and Château Latour. These and other Pauillac chateaux produce robust, full-flavored and long-lived red wines made from Cabernet-based blends. Though winemaking techniques and microclimates vary throughout Pauillac, producing some variations in style, classic Pauillac wines have juicy flavours of blackcurrant and cedar, often with coffee, chocolate and graphite notes. Pauillac, part of the Médoc region on Bordeaux’s Left Bank, has gravelly and well-drained soils that force vines to grow long and strong roots. Struggling a bit for water, the vines produce grapes with high tannins and concentrated juices. Nearby rivers and the Atlantic Ocean modulate temperatures, preventing the grapes from ripening too quickly. Such grapes make powerful wines that may age and improve for decades. However, in Pauillac, as in other old-world wine regions, some winemakers are working to develop softer red wines that maintain the local wines’ traditional substance and flavours, but are more approachable immediately upon release.