Description

• Alcohol %: 13.5 - 14.5%
• Decant Time: 60-90 minutes
• Taste: black plum, blackberry, blueberry, truffle, dark chocolate, candied orange zest, spice, silky texture, firm tannins, fresh acidity, mineral/saline, long finish
• Food Matching: Fillet steak with butter, Roast lamb, Steak and kidney pie, Grilled flank steak with roasted onions, Beef and venison, Mushroom risotto, Aged hard cheeses
• Grape Variety: Merlot , Cabernet Franc ,

Tasting note

拉圖波美侯 2018 帶著濃郁但不失優雅的輪廓：黑莓與黑李的果實感夾帶著松露、可可和一抹甜橘皮香。入口絲滑，酸度明亮提襯整體結構，單寧緊緻而有支撐，讓口感既集中又有伸展性。酒體飽滿，帶有礦質與鹽感的餘韻，尾段悠長。酒莊背景古樸迷人，園地由多樣土壤組成——靠近教堂的那塊礫石與黏土、以及環繞城堡的壤土，正是風味複雜與和諧的來源。釀造上採用溫控混凝土與不鏽鋼發酵槽，進行輕柔、受控的浸皮與萃取，之後於法國橡木桶中熟成12–14個月（約五成新桶），以軟木塞封瓶。建議開瓶前醒一小時，或放入酒窖繼續陳年。

This 2018 from Château Latour à Pomerol shows the concentrated, richly textured profile typical of the estate: dark-plum and blackberry fruit framed by truffle, cocoa and a hint of candied orange zest. The palate is full-bodied and vivid, supported by lively acidity and carrying, silky yet firm tannins that give excellent aging potential. A pronounced mineral-saline thread and spice lift the finish. Producer notes recall a patchwork of gravel, clay and loam around the château that yields complexity and harmony. Fermentation is conducted in thermo-regulated concrete and stainless steel vats with gentle, controlled maceration and extraction; the wine spends 12–14 months in French oak (about 50% new) before bottling under cork. Drink now with an hour or more of decanting, or cellar for further development through 2045.

Winery

拉圖波美侯以酒莊上的小塔命名。1917 年由 Loubat 女士購入，1962 年起由 Jean‑Pierre Moueix 團隊耕作，2024 年由 Moueix 家族正式接手。酒莊面積不大，但對田間管理要求嚴苛；園地土壤多樣（礫石、黏土與壤土），這些細微差異造就酒款的層次與和諧。

Château Latour à Pomerol takes its name from the small tower on the property. Acquired in 1917 by Madame Loubat—who also owned Château Pétrus—the vineyards have been farmed by Établissements Jean‑Pierre Moueix since 1962; the Moueix family officially acquired the estate in 2024. The domaine is known for its modest size, meticulous viticulture and a terroir of mixed gravel, clay and loam that contributes depth and finesse.