1 dozen bottles per lot
Details
Corton--Vintage 1985
Côte de Beaune, Latour
Levels: 1.5cm; bin soiled labels
"Latour does very well with his Cortons and the Corton Domaine Latour had a very deep color, layers of rich, ripe fruit, and showed a much more individualistic character than the other red wines. The Louis Latour firm is one of the most important houses in Burgundy. While everyone agrees their white wines are top flight, the red wines have been viewed skeptically ever since Anthony Hanson's book on Burgundy reported that they were pasteurized. This technique, which I have reservations about as well, has been used for almost a century at Louis Latour, and involves heating the wine to 700 C for 7 seconds, then cooling it immediately. There is ample evidence that the Burgundian monks used similar techniques 500 years ago. In any event, the red wines here in 1985 were above average in quality." Robert Parker, Burgundy Book (1990)
1 dozen bottles per lot
Côte de Beaune, Latour
Levels: 1.5cm; bin soiled labels
"Latour does very well with his Cortons and the Corton Domaine Latour had a very deep color, layers of rich, ripe fruit, and showed a much more individualistic character than the other red wines. The Louis Latour firm is one of the most important houses in Burgundy. While everyone agrees their white wines are top flight, the red wines have been viewed skeptically ever since Anthony Hanson's book on Burgundy reported that they were pasteurized. This technique, which I have reservations about as well, has been used for almost a century at Louis Latour, and involves heating the wine to 700 C for 7 seconds, then cooling it immediately. There is ample evidence that the Burgundian monks used similar techniques 500 years ago. In any event, the red wines here in 1985 were above average in quality." Robert Parker, Burgundy Book (1990)
1 dozen bottles per lot