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This very dark, almost black-colored wine offers subtle red fruit and woody notes on its fragrant nose. Tannins are m...Read more...
Souple et rond. Read more
There are only 10,800 cases (rather than the normal 15,000-20,000) of the 2003 Latour, a blend of 81% Cabernet Sauvignon, 18% Merlot, and 1% Petit ... Read more
The very cold climate during the maturation cycle slowed down te development of the vine. As a result it was more difficult to obtain a good level ... Read more
Food Pairings for Château Latour Individual Wood Cases
Souple et rond.
External Reviews for Château Latour Individual Wood Cases
There are only 10,800 cases (rather than the normal 15,000-20,000) of the 2003 Latour, a blend of 81% Cabernet Sauvignon, 18% Merlot, and 1% Petit Verdot (13.3% finished alcohol). A prodigious effort, it boasts a saturated purple color as well as a gorgeous perfume of smoke, cedar, creme de cassis, flowers, crushed rocks, and blackberries. Massive and multi-layered, with huge richness and low acidity, it is about as unctuous as a young Latour can be. It could be compared to the 1982, but it may be even more pure, at least at this early stage, than that monumental wine. The level of intensity builds prodigiously in the mouth, and the finish lasts nearly a minute. Disarmingly accessible (although analytically the tannin level is high), I suspect it will ultimately shut down, but it was performing impeccably when I tasted it. Anticipated maturity: 2010-2040+.
The very cold climate during the maturation cycle slowed down te development of the vine. As a result it was more difficult to obtain a good level of phenolic maturity. The climate in September helped to obtain round and soft tannins. The impression of the "Grand Vin" is of dense, ripe fruit, full and fleshy. The structure is powerful and intense, and the finish is impressively long. Without doubt, Latour 2003 will be one of the ver best vintages of the estate and, in the best sense, one of the most atypical. Robert Parker 100.
A wine of great texture and intensity, extremely fleshy and opulent, this is a real sexpot, and ideal for drinking early on, although it is certainly going to last for 15 or so years. Just a cut below... Robert Parkers Wine Advocate. A Bordeaux Blend wine from Bordeaux in France. 2003 Forts de Latour, Les 750ml
Red-ruby. Explosive aromas of plum liqueur, currant, minerals and lead pencil. Huge, lush, sweet and utterly seamless; this has the palate-caressing texture of liquid velvet. About as deep as this extreme vintage gets. Finishes with noble, compelling... Stephen Tanzers IWC. A Bordeaux Blend wine from Bordeaux in France. 2003 Latour, Chateau 750ml
Unusual because of its extraordinary opulence, voluptuous texture, and almost over-the-top thickness and richness, the 2003 Latour is somewhat reminiscent of the 1982. This amazingly profound wine (only 10,500 cases made of a blend of 81% Cabernet Sauvignon, 18% Merlot, and the rest Petit Verdot) has an inky/purple color and a wonderfully sweet, almost exotic nose of black fruits intermixed with some scorched earth, fig, plum, and blackberry liqueur. It is a massive, multi-layered wine, with enormous quantities of glycerin and richness, low acidity, elevated alcohol (13%), and a huge, unctuous texture. It is unusual to find Latour so friendly and accessible with such huge levels of soft, sweet tannin, but the fact is that most of these tannins are concealed by massive layers of fruit and extract. This is truly a compelling Latour, if somewhat atypical. I remember how the 1982 tasted early on, and this wine is built somewhat along those lines, but potentially even richer. The finish just goes on and on, and although I didn?t clock it, the aftertaste lingers well past a minute. This wine will be surprisingly accessible young, but age effortlessly for three to four decades.
This very dark, almost black-colored wine offers subtle red fruit and woody notes on its fragrant nose. Tannins are mellow. Recommended to serve at room temperature and pair with grilled meats, roast pork, poultry, wild mushrooms, charcuterie, or aged cheeses. Should be let to breathe one hour before serving.
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