| 9 Most famous Cheteaus of Bordaux |
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| Information |
| Tradename：Chateau Latour 1993 |
| Item No.：FBPa025 |
| Grape Varieties：Cabernet Sauvignon , Merlot,Cabernet Franc |
| Classification：1st Growth 1855 Pauillac |
| Appellation：Pauillac |
| Alcohol：12.5% |
| Specification：750ml |
| Decanting time： |
Original Bottle：2 hours |
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Decanter：1 hour |
| Scores： |
Robert Parker：90
Wine Spectator：89 |
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| Tasting Note： |
Chateau Taste:
In spite of these difficult climatic conditions the wines have turned out remarkably well: the Grand Vin has a deep garnet colour, and though the bouquet is still a little closed, it is starting to develop nice dried plum and crystallised fruits aromas. In the mouth, after an initial impression of softness and silkiness, the palate stretches out surprisingly onto very persistent flavours. The tannins are well fleshed out without any harshness. Not a”monster”, but a very balanced wine with concentration and class. (Tasting: May 2000).
Bordeaux Book, 3rd Edition, #B1(1/1998) Rating: 90 Points Drink: 2007-2025
A terrific wine for the vintage, Latour's 1993 reveals an opaque purple color, a backward, cedar, black walnut, cassis, and earth-scented nose, medium to full body, gorgeously rich, concentrated fruit, moderately high tannin (but no astringency), and a sweet, long, powerful finish. The wine does not possess any of the vegetal, green pepper characteristics of the vintage, nor any hint of hollowness or harshness. This wine may prove to merit an even higher rating. Is this vintage the modern day clone of the 1967 and 1971? Last tasted 1/97. -Robert Parker
Wine Spectator (8/31/2000) Score: 89
Very friendly for a young Latour. Lots of plum, Merlot character in this wine. Medium- to full-bodied, with fleshy fruit and soft and juicy tannins. Sweet fruit aftertaste. Drink now through 2015. –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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