ausverkauft!

Region:	Bordeaux - Pauillac
Weingut:	Château Latour - Pauillac

Inhalt:	0,75 l
Weinart:	Rotwein

Verschluss:	Naturkork

Château Latour, Pauillac 1e cru classé rouge 2006

(Bestell-Nr.: 595206)

In Subskription, Auslieferung voraussichtlich im Frühjahr 2009!

Parker: „The 2006 Latour’s inky/ruby/purple color precedes pure aromas of red and black fruits, high tannin, medium body, impressive sweetness and purity as well as a long finish. Thirty-eight percent of the production (about 10,000 cases) made it into the final blend (86% Cabernet Sauvignon, 13% Merlot, and 1% Cabernet Franc). A modern version of the 1986 and 1996, the slightly austere 2006 will need a decade of aging. It should keep for 40-50 years.” 93-96 Punkte

Tanzer: „Saturated ruby-red. Pungently mineral aromas of black cherry, bitter chocolate, violet and minerals. Densely packed, juicy and precise; powerful but not at all musclebound. This is most impressive today on the gripping back half, where the toothcoating tannins are serious but suave, and there`s a rare rebound of graphite, iodine, licorice and black fruits. This offers great potential and a sense of brooding energy and will clearly be a long-distance runner. After a very strict selection (just 38% of the crop went into the grand vin) there will be just 10,000 cases of this wine, as low a total as in the drought year of 2003. It`s tempting to compare this wine to the 1996 Latour, but the flavors here seem a tad cooler. 93-95 points.”

Wine Spectator: „Very long. Wonderful licorice, berry and currant character. Full and silky, beautiful and pure. This is really distinguished. Feminine but strong. Classic Bordeaux style.” 95-100 Punkte

Jancis Robinson: „6% press wine. This vintage can be compared with 1986 yet in 2006 105mm rain fell in September, whereas 1986 was a perfect summer – which just shows how much work in the vineyard has evolved, and how much work is involved. The harvest took 250 people five muddy weeks, and the labour costs were 60% higher than in 2005. Picked at 4.5 g/l TA (acidity levels in the Cabernet were unusually high) but a lot was lost during fermentation (partly because there was quite a high proportion of malic acid in the grapes and this was softened by the malo, and partly because of the amount of tartaric acid that settled out). This is quite different from the old Latour yet the current team have managed to get it to evolve rather than change.
Very dark crimson right out to rim. Dense with some wild herbs on the nose. Very wild and smooth and racy. Rather musical in the sense that there seem to be many different themes here. Not a hint of rusticity. Delicacy actually with masses of very very fine tannins. Great finesse as well as intensity. But very embryonic even though this is the final assemblage. Very very dry – very bright fruit. Strong herbs yet polish too. Very slightly raw and angular yet lifted lively.” 18,5 Punkte