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Chateau Latour

1964 Chateau Latour Premier Cru Classe, Pauillac

France Cabernet Franc Cabernet Sauvignon Merlot Petit Verdot Bordeaux Pauillac Premier Cru Classe 750ML

Wine Advocate

92

Vinous

96
/
1964 Chateau Latour Premier Cru Classe, Pauillac
Chateau Latour

1964 Chateau Latour Premier Cru Classe, Pauillac

France Cabernet Franc Cabernet Sauvignon Merlot Petit Verdot Bordeaux Pauillac Premier Cru Classe 750ML

Wine Advocate

92

Vinous

96
/
0 In Stock
  • Top Shoulder, Stained Label

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Perhaps the apex of Left Bank Bordeaux, Latour is the longest-lived and most balanced of the First Growths. Predominantly Cabernet- and Merlot-based, there is a splash of Cabernet Franc and Petit Verdot which, though minuscule provide a signature to the scent and makeup of the Grand Vin. Latour also represents the maker of perhaps the finest "Second" wine in its "Forts de Latour".

Chateau Latour

One of the original First Growths in the 1855 classification, Chateau Latour has retained, if not built on to, the glory that elevated its stature above all but three others nearly two centuries ago. Located about 300m from the Gironde estuary, the microclimate has a direct impact on the wines, in that te river provides moderating influence, and helps to prevent not only from frost, but with an earlier ripening due to the consistency of climate, the wines are hardly ever subject to any sort of mildew or other malady. These days, it is mostly farmed biodynamically, and treated as one large ecosystem to itself. 

Latour is renowned for their selection process, declassifying any fruit not deemed perfect enough for the Grand Vin. This perfectionist approach has reaped benefits not only in top-scoring vintages like 1990, 2005 and so on, but to even greater success you could say in "lesser", or less ripe, vintages. In just about any year, compared to a Lafite or Mouton, Latour could even be called austere; much like a great Barolo, the juice inside each bottle seems to pack on weight with age, softening and showing its plush elegance. 

I find it humorous that, in old copies of his Bordeaux tome, Parker calls Latour "One of the most concentrated, rich, tannic and full-bodied wines in the world." Granted, he does counter this two lines further, stating that it "Can be a wine of extraordinary richness, yet it is never heavy." This serves to highlight one critic's wish of a wine, rather than what it actually is. If the five first growths were Burgundy villages, and Lafite were the Vosne-Romanee, Latour would be Chambolle-Musigny, specifically Le Musigny: clear in its intent with a taut core of pinkish-red fruits, silky, ethereal and tickling your imagination with what power it could develop, if only you had the patience to wait. 

Meet the Producer

Chateau Latour

Perhaps the apex of Left Bank Bordeaux, Latour is the longest-lived and most balanced of the First Growths. Predominantly Cabernet- and Merlot-based, there is a splash of Cabernet Franc and Petit Verdot which, though minuscule provide a signature to the scent and makeup of the Grand Vin. Latour also represents the maker of perhaps the finest "Second" wine in its "Forts de Latour".

One of the original First Growths in the 1855 classification, Chateau Latour has retained, if not built on to, the glory that elevated its stature above all but three others nearly two centuries ago. Located about 300m from the Gironde estuary, the microclimate has a direct impact on the wines, in that te river provides moderating influence, and helps to prevent not only from frost, but with an earlier ripening due to the consistency of climate, the wines are hardly ever subject to any sort of mildew or other malady. These days, it is mostly farmed biodynamically, and treated as one large ecosystem to itself. 

Latour is renowned for their selection process, declassifying any fruit not deemed perfect enough for the Grand Vin. This perfectionist approach has reaped benefits not only in top-scoring vintages like 1990, 2005 and so on, but to even greater success you could say in "lesser", or less ripe, vintages. In just about any year, compared to a Lafite or Mouton, Latour could even be called austere; much like a great Barolo, the juice inside each bottle seems to pack on weight with age, softening and showing its plush elegance. 

I find it humorous that, in old copies of his Bordeaux tome, Parker calls Latour "One of the most concentrated, rich, tannic and full-bodied wines in the world." Granted, he does counter this two lines further, stating that it "Can be a wine of extraordinary richness, yet it is never heavy." This serves to highlight one critic's wish of a wine, rather than what it actually is. If the five first growths were Burgundy villages, and Lafite were the Vosne-Romanee, Latour would be Chambolle-Musigny, specifically Le Musigny: clear in its intent with a taut core of pinkish-red fruits, silky, ethereal and tickling your imagination with what power it could develop, if only you had the patience to wait. 

The Wine Advocate

Wine Advocate

92

The 1964 Latour can be a spectacular wine on its day (I still have vivid memories of an extraordinary bottle back in 2009 in London). Others have been excellent if not quite in that rarefied atmosphere -- such as this, served blind against the superior 1966 Latour. Yet it still has a gorgeous bouquet, elegant and refined with black fruit, cigar box, sandalwood and autumn leaves, pine cones emerging with time in the glass. The palate is medium-bodied with perfect acidity, a heartwarming grainy texture and more sappiness than the 1966. It is a Latour that perhaps after 52 years is beginning to fade, but it would not surprise me if the occasional bottle transcended all expectations. I have left a "plus" sign against my score, acknowledging that there are bottles out there that can easily reach the 96-98 point range. Tasted September 2016.

Vinous

Vinous

96

The 1964 Latour initially feels a little overawed by the openness and opulence of the 1962, a tad reserved and bashful on the nose, the palate missing the same depth and complexity. However, observing the wine over two hours, it simply blossoms in the glass, revealing beguiling autumn leaves, aniseed and cigar box scents on the exquisitely defined nose. The palate is medium-bodied, with fine tannin, cedar and graphite infusing the black fruit with a classic, regal finish that leaves me in awe. I mention in my previous tasting note that the 1964 can be startling. This is one of the finest examples that I have met. Just do not be afraid to give a 30 minute decant. Tasted from a bottle bought on release and tasted at “Brat” restaurant in London.

What the Critics are Saying

The Wine Advocate

Wine Advocate

92

The 1964 Latour can be a spectacular wine on its day (I still have vivid memories of an extraordinary bottle back in 2009 in London). Others have been excellent if not quite in that rarefied atmosphere -- such as this, served blind against the superior 1966 Latour. Yet it still has a gorgeous bouquet, elegant and refined with black fruit, cigar box, sandalwood and autumn leaves, pine cones emerging with time in the glass. The palate is medium-bodied with perfect acidity, a heartwarming grainy texture and more sappiness than the 1966. It is a Latour that perhaps after 52 years is beginning to fade, but it would not surprise me if the occasional bottle transcended all expectations. I have left a "plus" sign against my score, acknowledging that there are bottles out there that can easily reach the 96-98 point range. Tasted September 2016.

Vinous

Vinous

96

The 1964 Latour initially feels a little overawed by the openness and opulence of the 1962, a tad reserved and bashful on the nose, the palate missing the same depth and complexity. However, observing the wine over two hours, it simply blossoms in the glass, revealing beguiling autumn leaves, aniseed and cigar box scents on the exquisitely defined nose. The palate is medium-bodied, with fine tannin, cedar and graphite infusing the black fruit with a classic, regal finish that leaves me in awe. I mention in my previous tasting note that the 1964 can be startling. This is one of the finest examples that I have met. Just do not be afraid to give a 30 minute decant. Tasted from a bottle bought on release and tasted at “Brat” restaurant in London.