Chateau Latour
The current vineyards of Chateau Latour cover 92 hectares, of which 47 hectares, known as the "Enclos" vineyard, are often used to produce the winery's Grand Vin. The Enclos vineyard is close to the Gironde estuary, with its highest elevation being only 16 meters above the Gironde. This 47-hectare plot has excellent terroir, primarily gravel and clay, mixed with deep limestone. The deep gravel soil in the vineyard is very conducive to the growth of grape roots. The vineyard consists of 76% Cabernet Sauvignon, 22% Merlot, 2% Cabernet Franc, and Petit Verdot, with a total of over 800,000 vines, the oldest of which are over 100 years old.
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Since 2009, the technical team at Château Latour has decided to implement new cultivation methods to balance the relationship between vines, soil, and environment, allowing the terroir to be best expressed in the wine. For example, the winery reuses horses for plowing to protect the vineyard soil and promote sustainable development. Each year, about 3% of the older, less active vines are replaced. The land where vines are removed is also left fallow to maintain soil quality and stable yields. In August 2015, all of Château Latour's vineyards were operated under organic farming practices. In 2018, Château Latour officially received organic certification from Ecocert. In addition, the winery also experimented with biodynamic methods in the vineyards, mixing different preparations according to the needs of the vineyard and spraying them based on the specific weather conditions of each vintage.
After harvesting, Château Latour classifies the grapes according to the characteristics of different terroirs, then destems and destems, before placing them in temperature-controlled stainless steel tanks for about 3 weeks of fermentation, to fully extract the various flavors of the grapes. Château Latour began using stainless steel tanks for fermentation in the 1960s, making it one of the first wineries in Bordeaux to do so. In the month following fermentation, the winery conducts malolactic fermentation to make the wine smoother, rounder, and more delicate. Subsequently, the wine is transferred to oak barrels for aging. During the blending stage, the winery team, Frédéric Engerer, and consulting winemaker Eric Boissenot taste all batches of wine to decide which wines will be used for the Grand Vin, the second wine, and the third wine. At this time, the winemaker also tastes the press wine, appropriately selecting higher quality press wine to blend with the free-run wine.
The oak barrels selected by Château Latour come from forests in central France, and the Grand Vin is aged in new oak barrels every year. During the first year of aging, the winemaker uses less airtight glass stoppers, allowing the wine to interact with air to a certain extent, and topping up the barrels every two weeks. Before the next summer, the wine is transferred to another cellar for a new round of aging for 10-13 months in sealed barrels at a constant temperature. After this aging, the winemaker clarifies the wine with egg whites, and after 45 days, bottles it to thoroughly remove sediment, tasting the wine again to determine the bottling time. In 2012, Latour decided not to sell en primeur wines, so the winery extended the bottle aging time of its wines. Generally, the Grand Vin, second wine, and third wine of Latour are aged in the cellar for 8-10 years, 6-8 years, and 4-6 years, respectively, before being released to the market.
Château Latour's "Three Musketeers" are the Grand Vin "Château Latour, Pauillac, France", the second wine "Les Forts de Latour, Pauillac, France", and the third wine "Pauillac de Château Latour, Pauillac, France". Among them, the Grand Vin is rich and full-bodied, full of blackcurrant and delicate black cherry fruit aromas, with excellent aging potential. Latour's second wine and third wine are also top-quality wines, offering consumers an excellent choice to experience Château Latour wines.
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