95-96/100 Andrew Caillard MW. Deep colour. Intense praline/ espresso/ mocha aromas. Deep set praline/ espresso/ blackcurrant/ grilled nut flavours, richly buoyant and substantial wine with pronounced muscular graphite tannins. Lovely length of flavour, energy and fruit complexity.
93-95/100 Robert Parker Jr. A blend of 84.5% Cabernet Sauvignon, 15% Merlot and 0.5% Petit Verdot, the 2011 Latour represents only 34% of the crop. It hit 13.1% natural alcohol. One of the vintage-s most compelling wines, it possesses a dense ruby/purple color as well as a sweet, open-knit personality with ripe tannin, superb intensity, good purity and harmony, a medium to full-bodied mouthfeel, and lots of crushed rock, floral and black as well as blue fruit notes in addition to hints of ink and forest floor. This beautifully rich, savory Latour will be surprisingly drinkable in 4-5 years, and should age easily for two decades or more.
18.5/20 Steven Spurrier, Decanter. Concentrated Cabernet nose lifted by floral wild violets, the classic restrained firmness of Latour with intellectual more than sensual complexity to come. Drink 2018-2040.
17/20 Julia Harding MW, Jancis Robinson. Initial impression of toast and char. Dark and savoury. Unexpectedly fluid on the palate even though it has a firm framework but the framework is transparent to the purity of the fruit. Not in the least luscious. Short pile so it is firm but carpeted on the palate.
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 flavors 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 flavors, but are more approachable immediately upon release.