Chateau Latour, also known as Chateau Latour, is one of the famous wineries in the Bordeaux region of France. It is world-famous for its excellent quality and profound historical heritage. Located in the village of Pauillac in the Medoc production area of ??Bordeaux, France, it is adjacent to famous chateaus such as Chateau Lafite.
The history of the winery can be traced back to the 14th century, with the first documented mention in 1331. The winery castle was originally built to prevent pirates, and later gradually developed into a winery. In the 1855 Bordeaux wine classification, Chateau Latour was rated as a first-class chateau, on par with chateaus such as Lafite and Margaux.
Cabernet Sauvignon is mainly planted, accounting for about 75% of the total planting area. Other varieties include Merlot, Cabernet Franc and Petit Verdot. Chateau Latour focuses on innovation and was one of the first wineries to use stainless steel fermentation tanks. The winery is extremely strict on the wine production process, and only high-quality grapes can be used to make genuine wine. The real wine is aged in new oak barrels for 18 to 22 months to ensure its excellent quality and aging potential.
Wine introduction
Grand Vin de Chateau Latour, the flagship product of Chateau Latour, is famous for its powerful, thick body and rich fruit aroma. First-class wines usually need to be aged for 10 to 15 years to reach their optimal drinking period, and some great vintages may even need to be aged for decades.
Second wine: Les Forts de Latour, also known as Little Latour or Fort Latour, is the second wine of Chateau Latour. Although the second wine is not as outstanding as the first wine, its quality is still high and its aging potential cannot be underestimated. Parker once commented that Latour’s second wine is one of the best second wines among the five famous wineries.
The third brand wine: Pauillac de Chateau Latour is the entry-level wine of Chateau Latour and has been brewed since 1989. This wine has a lower threshold and is more suitable for use in restaurants. It usually reaches its best drinking period after 4 to 5 years of cellaring.
