6 magnums per lot
細節
LATOUR
The 47 hectares which surround the Château are called "l'Enclos". Only the grapes from these 47 hectares make it into the "Grand Vin de Château Latour". The soils vary from clayey gravel on a subsoil of marly sediment, gravelly sands with small pebbles and marly clay which suits Merlot. All the soils are characterized by excellent drainage which encourages the vines to develop deep roots in search of nutrients and water.
Frédéric Engerer, the President, along with the vineyard manager, Domingo Sanchez and the cellar-master, Pierre-Henri Chabot have ensured that grape selection is paramount, and only grapes from vines that are at least 25 years old are allowed into the Grand Vin. Hand-harvesting and a first sorting are carried out by 200 pickers, before being transported to the winery for the second round of sorting and destemming. The winery contains 66 temperature controlled stainless steel vats which enables the separate vinification of different plots. By December the wine is in new oak barrels, where it remains for about 18 months with rackings about every three months. Blending is completed by March the following year, with fining with egg white, but since 1999 there is no filtration and the wine is returned to vat for a month prior to bottling.
As Stephen Brook writes in "The Complete Bordeaux"; "No other Médoc wine can match Latour for power, depth of flavour, and grandeur."
Château Latour--Vintage 1978
Pauillac, 1er cru classé
Lot 101 levels: bottom neck or better
Lot 102 levels: bottom neck or better; five wine stained labels
"The '78 Latour showed an earthy, autumnal note thirty years on, with notes of truffle, cedar, and lead pencil (as well as a bit of Brett). On the palate the wine was structured and dry with an elegant structure, but not a lot of power remaining." Tasted in Christie's New York offices. CC, May 2009
6 magnums per lot
The 47 hectares which surround the Château are called "l'Enclos". Only the grapes from these 47 hectares make it into the "Grand Vin de Château Latour". The soils vary from clayey gravel on a subsoil of marly sediment, gravelly sands with small pebbles and marly clay which suits Merlot. All the soils are characterized by excellent drainage which encourages the vines to develop deep roots in search of nutrients and water.
Frédéric Engerer, the President, along with the vineyard manager, Domingo Sanchez and the cellar-master, Pierre-Henri Chabot have ensured that grape selection is paramount, and only grapes from vines that are at least 25 years old are allowed into the Grand Vin. Hand-harvesting and a first sorting are carried out by 200 pickers, before being transported to the winery for the second round of sorting and destemming. The winery contains 66 temperature controlled stainless steel vats which enables the separate vinification of different plots. By December the wine is in new oak barrels, where it remains for about 18 months with rackings about every three months. Blending is completed by March the following year, with fining with egg white, but since 1999 there is no filtration and the wine is returned to vat for a month prior to bottling.
As Stephen Brook writes in "The Complete Bordeaux"; "No other Médoc wine can match Latour for power, depth of flavour, and grandeur."
Château Latour--Vintage 1978
Pauillac, 1er cru classé
Lot 101 levels: bottom neck or better
Lot 102 levels: bottom neck or better; five wine stained labels
"The '78 Latour showed an earthy, autumnal note thirty years on, with notes of truffle, cedar, and lead pencil (as well as a bit of Brett). On the palate the wine was structured and dry with an elegant structure, but not a lot of power remaining." Tasted in Christie's New York offices. CC, May 2009
6 magnums per lot
注意事項
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