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2003 was one of the hottest, earliest Bordeaux vintages ever. Some vines suffered from lack of moisture, but old vines and clay subsoil at Enclos saw this vineyard through. The Merlot harvest occurred between September 8 and 13, and the Cabernet Sauvignon was picked between September 22 and 30. The 2003 Latour is a blend of 81% Cabernet Sauvignon, 18% Merlot and 1% Petit Verdot. Six percent of the press wine was added to the final blend. It has a medium to deep garnet-purple color, then wow—it explodes from the glass with bombastic black and blue fruits, followed up by meat, wood smoke, sandalwood and Indian spice accents with underlying floral wafts. The palate is full, rich, velvety, seductive and very long on the finish. There were only 10,800 cases made (rather than the normal 15,000-20,000).Robert Parker | 100 RPFascinating nose of fresh flowers, currants, and sandalwood. Full bodied, with a seamless core of fruit that goes on and on. Love the polished tannins and the beauty here. A powerful and rich wine with so much class and finesse for such a hot vintage. Pull the cork after 2016.James Suckling | 99 JSIntense aromas of blackberry, licorice, currant and mineral. Full-bodied, with very well-integrated tannins and a long, long finish. Very refined and beautiful. Goes on for minutes. This reminds me of the fabulous 1996. But even better. Best after 2012. 10,000 cases made.Wine Spectator | 98 WSThe 2003 Latour remains a redoubtable First Growth and a testament to its terroir that manifested such a great wine in a challenging growing season. You could argue that it does not disguise the heat of that notorious summer as deftly as the 2003 Montrose since there is still a touch more volatility here than other vintages. But there are gorgeous notes of black cherry, black truffle, cedar and a touch of cooked meat. The palate is full-bodied with saturated tannin. The acidity is very finely tuned considering the season and there is plenty of glycerine towards the sumptuous finish. Maybe it is more a great 2003 than a great Latour, but there are few recent vintages that are so delicious. Tasted at the International Business & Wine Latour dinner at Ten Trinity.Vinous Media | 97 VMWhat makes a great Latour is a sense of completeness, of restrained power and of levels of complexity which the other first growths rarely achieve. That’s why Latour 2003 is a great wine.Wine Enthusiast | 97 WE

Riper than 2000 with sultanas and plums. It’s full with ripe tannins and a juicy finish. Be patient. Try in a year or two.James Suckling | 93 JSBeautiful aromas of berry, currant and toasted oak. Intense currant character. Full-bodied, with velvety tannins and a long, intense finish. This is very structured and superclean. Excellent stuff. Best after 2011. 7,000 cases made.Wine Spectator | 93 WSThe 2003 Les Forts de la Tour possesses a dense ruby/plum/purple color in addition to notions of cold steel, lead pencil shavings, and creme de cassis. Full-bodied, opulent, heady, rich, and lush, it can be drunk now or cellared for 15+ years.What can one say about proprietor Francois Pinault and his manager, Frederic Engerer? A strong argument can be made that in 2001, 2002, 2003, and 2004, Latour produced the wine of the vintage, although it has plenty of competition in the Northern Medoc in 2003. Moreover, the bargains are the estate’s least expensive cuvee, Pauillac, followed by Les Forts de Latour, Latour’s second wine which continues to increase in quality.Robert Parker | 92 RPDeep ruby-red. Wonderfully vinous and sappy for the vintage, with aromas of redcurrant, mineral and spice. Sweet, rich, lush and exotic but with good spice character giving lift to the flavors. A very fine-grained wine that will give relatively early pleasure, but it can’t match the 2004 or 2005 for backbone. Finishes dry and classic, with plenty of richness.Vinous Media | 91 VM