Description

• Alcohol %: 14 - 14.5%
• Decant Time: 60-90 minutes
• Taste: blackberry, dark chocolate, red plum, cedar, mulberry, silky tannins, velvety texture, fresh acidity, herbal savouriness, orange zest
• Food Matching: Fillet steak with Café de Paris butter, Roast lamb, Beef and venison, Steak and kidney pie, Rich game dishes
• Grape Variety: Merlot , Cabernet Franc ,

Tasting note

來自波美侯的這支2017拉圖波美侯，香氣以黑莓、紅梅與微妙的雪松、柑橘皮香打頭陣；入口則是豐厚又帶彈性的果肉感，單寧細緻但有力，帶出絲滑、接近天鵝絨的口感。酒體飽滿，中段的黑巧克力與可可餘韻被清爽的酸度拉出層次。酒莊在恆溫混凝土與不鏽鋼槽中以溫和方式浸皮，後續於法國橡木桶陳12–14個月（約五成新桶），控管得宜不搶果。葡萄園土壤多樣——教堂附近的礫石與黏土地塊，加上環繞莊園的肥沃壤土，帶來複雜性與平衡。酒款適合醒酒後搭配烤羊或紅肉，或是慢火燉煮的野味料理；整體風格經典又帶現代感，既能馬上享用也耐收藏。

A refined expression from Pomerol, the 2017 Chateau Latour à Pomerol shows concentrated dark fruit wrapped in plush, polished tannins. Aromas of blackberry, mulberry and red plum mingle with cedar, a hint of orange zest and subtle floral lift. The palate is silky and fleshy with dark-chocolate and cocoa notes supported by bright, balancing acidity and a measured oak presence from 12–14 months in French barrels (50% new). Produced in thermo-regulated concrete and stainless steel vats with gentle, controlled maceration and extraction, this wine benefits from the estate's diverse soils—gravel and clay parcels near the church and loam around the château—which add both structure and finesse. Historically tied to Madame Loubat and farmed by Établissements Jean-Pierre Moueix since 1962 (family ownership formalized in 2024), Latour à Pomerol is a classic, food-friendly Bordeaux with the depth to age further. Best enjoyed after a good decant or with rich roasted meats.

Winery

拉圖波美侯以莊園上的小塔命名，歷史與當地名家有深厚淵源：1917年由Loubat家族擁有（曾持有Pétrus），1962年起由Jean‑Pierre Moueix團隊代為經營，並於2024年正式入主。莊園重視田地差異與手法細緻，採用溫控釀造、溫和浸皮與適度的新桶陳年，目標是保留果味純淨與柔順口感。

Latour à Pomerol takes its name from the little tower on the château and has long been associated with the Loubat family (owner of Château Pétrus). Établissements Jean‑Pierre Moueix has farmed the estate since 1962 and the family completed the acquisition in 2024. The team combines traditional Pomerol attention to terroir with modern cellar techniques, emphasising gentle extraction and careful oak ageing to preserve purity and texture.