| 9 Most famous Cheteaus of Bordaux |
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| Information |
| Tradename：Chateau Latour 1988 |
| Item No.：FBPa068 |
| Grape Varieties： |
| Classification：1st Growth 1855 Pauillac |
| Appellation：Pauillac |
| Alcohol：12.5% |
| Specification：750ml |
| Decanting time： |
Original Bottle：1.5 hours |
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Decanter：40 minutes |
| Scores： |
Robert Parker：91
Wine Spectator：87 |
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| Tasting Note： |
Chateau Taste:
A classic Pauillac year very much marked by the Cabernet Sauvignon . The Grand Vin displays concentrated aromas of coffee, liquorice and truffle, even if its color is still dark rubis. The mouth is very structured, elegant and very concentrated, with a long back-bone of tannins and a persistent finish. Yet, the tannins are still a little austere and need a few more years to smoothen up. (Tasting: May 2000).
Wine Advocate #129(6/2000) Rating: 91 Points Drink: 2000-2025
The best showing yet for a wine from this under-rated vintage, the dark garnet-colored 1988 Latour reveals slight amber at the edge. A bouquet of melted tar, plums, black currants, cedar, and underbrush is followed by a sweet entry, with medium to full body, excellent ripeness, and mature tannin. It is a classic, elegant Latour with more meaty, vegetable-like flavors than are found in a riper year, such as 1989 and 1990. The 1988 has just begun to enter its plateau of maturity, where it should remain for 25 years. -Robert Parker
Wine Spectator (8/31/2000) Score: 87
Tight, tough and tannic, but should improve with age. Ruby color, with aromas of meat, green tobacco and plums. Medium- to full-bodied, with firm tannins and a medium finish. A bit hard and dry really.--Latour vertical. Best from 2005 through 2012. –JS
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| Food Match： |
Western food: Roasted lamb, truffle, cheeses (not to strong as comté...), grilled meat as beef, nice cold soup (vichyssoise), not specially complicated dish.
Chinese food: Roast duck/goose,grilled lamb, roasted suckling pigeon,Spicy shrimps and crabs,dried or smoked meats,braised fish.
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