2010 Chateau Latour
Description
One of the perfect wines of the vintage, Frederic Engerer challenged me when I tasted the 2010 Latour at the estate, asking, “If you rate the 2009 one hundred, then how can this not be higher?” Well, the scoring system stops at 100, (and has for 34 years,) and will continue for as long as I continue to write about wine. Nevertheless, this blend of 90.5% Cabernet Sauvignon, 9.5% Merlot, and .5% Petit Verdot hit 14.4% natural alcohol and represents a tiny 36% of their entire production. The pH is about 3.6, which is normal compared to the 3.8 pH of the 2009, that wine being slightly lower in alcohol, hence the combination that makes it more flamboyant and accessible.
- Alcohol %: 14.4%
- Decant Time: 2 hours
- Taste: Black fruits, Cedar, Raspberries, Blackberries, Violets, Concentrated, Refined, Muscular tannins
- Food Matching: Grilled steak, Roast lamb, Truffle-infused dishes, Aged hard cheeses
- Grape Variety: Cabernet Sauvignon : 90.5%, Merlot : 9.5%, Petit Verdot : 0.5%,
Tasting note
2010年的拉圖酒莊展現了波亞克無與倫比的高貴風範，這款佳釀散發著深邃而神秘的魅力，香氣中交織著黑色水果、雪松和一系列的花香，如覆盆子、黑莓和紫羅蘭。口感上，濃郁而精緻，強健的單寧與酒的力量和諧共舞。這款以超過90%的赤霞珠釀製的酒，是結構和深度的典範，需要耐心等待以展現其全部潛力。建議醒酒兩小時，讓其複雜的層次完全綻放。與烤牛排或烤羊肉等濃郁菜餚完美搭配，同時也與松露菜肴和陳年硬質乳酪相得益彰。
The 2010 Chateau Latour is a testament to the grandeur of Pauillac, a region synonymous with aristocratic elegance in Bordeaux. This vintage exudes a deep, dark allure with a bouquet that weaves together black fruits, cedar, and a floral tapestry of raspberries, blackberries, and violets. The palate is rewarded with a concentration that is both powerful and refined, where muscular tannins dance in harmony with the wine's innate strength. This wine, crafted with over 90% Cabernet Sauvignon, is a paragon of structure and depth, demanding patience to unfurl its full potential. Decanting for two hours is recommended to allow its intricate layers to blossom fully. Perfectly paired with robust dishes such as grilled steak or roast lamb, this wine also sings alongside truffle-infused cuisine and aged hard cheeses.
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