Chateau Latour a Pomerol Pomerol 2015 - Bottle Shop of Spring Lake

Chateau Latour a Pomerol Pomerol 2015

  • we95
  • ws93
  • wa93+
Chateau Latour a Pomerol Pomerol 2015

SKU 01941

750ml Bottle

The Latour à Pomerol estate is planted to 90% Merlot and 10% Cabernet Franc with an average vine age of 40 years. In its heyday of the 1940s, 50s and 60s, the wine's majestic style was often compared to Château Pétrus. Today, it typically compares to Châteaux Trotanoy or Lafleur Pétrus, but at a much lower price. Farmed and managed by the quality-driven Jean-Pierre Moueix firm of Château Pétrus fame, 2015 Latour à Pomerol is a great vintage to cellar and drink from 2020-2030+. 
Category Red Wine
Region France, Bordeaux, Pomerol
Brand Chateau Latour a Pomerol
  • we95

Wine EnthusiastCellar Selection. The tannins and richness that are a part of this vintage in Pomerol are very present in this wine. It is dense, packed with dry, firm tannins. At the same time, the fruit is rich with berries and black currants, showing the potential balance of this concentrated wine. Drink from 2026.

Roger Voss, April 1, 2018
  • ws93

Wine SpectatorStarts with a bright, fresh floral note followed by a range of fig, cherry and plum compote flavors. Becomes progressively denser and fleshier through the finish, with melted licorice, loam and roasted apple wood details taking over, ending with a long swath of all the elements pulled together. For the cellar. Best from 2022 through 2035. 2,517 cases made.

James Molesworth, March 31, 2018
  • wa93+

Wine AdvocateA blend of 96% Merlot and 4% Cabernet Franc, the medium to deep garnet-purple colored 2015 Latour à Pomerol has an earthy/meaty nose of chargrilled meats, fertile loam, fungi and beef drippings over a core of blackberry preserves, cassis and pencil shavings plus a touch of tobacco. Medium to full-bodied, the palate offers tons of savory layers with a firm, chewy structure and a lively line cutting through the tightly wound flavors, finishing long and earthy.

Lisa Perrotti-Brown, February 21, 2018