1964 Latour

(Château Latour) As I mentioned back in 2007, in my article on this vintage, the ’64 Latour is the finest wine made in the Médoc in this year, as the grapes were all picked before the rains arrived in October. Back in the day, this was one of the vintages of Latour that I used to drink with quite a bit of frequency, as this fact was generally not known, so the Latour was often lumped together with the other ’64 Médoc wines and not priced particularly high. Sadly, those days are now long, long gone down the road. In any event, this most recent magnum of 1964 Latour was utterly brilliant and even better than a regular-sized bottle served at the same event, offering up a lovely veneer of red fruit tones to go along with the classic smoky, black fruity Latour signature nose. The bouquet is a deep and complex blend of cherries, red and black currants, a nice touch of meatiness, walnuts, a brilliantly complex base of gravelly soil tones, incipient notes of black truffles and still a wisp of cabernet-based tobacco leaf tones in the upper register. On the palate the wine is deep, full-bodied, complex and superbly structured, with bright acids, modest tannins, great depth at the core and a very, very long, complex finish that closes with perfect balance and plenty of old school Latour grip. A great ’64 with decades of life still ahead of it! (Drink between 2014-2060)

John Gilman | 97 JG

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(Latour Latour Red) The 1964 Latour initially feels a little overawed by the openness and opulence of the 1962, a tad reserved and bashful on the nose, the palate missing the same depth and complexity. However, observing the wine over two hours, it simply blossoms in the glass, revealing beguiling autumn leaves, aniseed and cigar box scents on the exquisitely defined nose. The palate is medium-bodied, with fine tannin, cedar and graphite infusing the black fruit with a classic, regal finish that leaves me in awe. I mention in my previous tasting note that the 1964 can be startling. This is one of the finest examples that I have met. Just do not be afraid to give a 30 minute decant. Tasted from a bottle bought on release and tasted at “Brat” restaurant in London. (Drink between 2018-2032)

Vinous Media | 96 VM

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