1970 Château Latour à Pomerol ( Pomerol)
Chateau Latour a Pomerol Vineyards, Terroir, Grapes, Winemaking
The 7.9 hectare, Right Bank Bordeaux vineyard of Latour a' Pomerol is planted to 90% Merlot and 10% Cabernet Franc. This shows a slight increase in the amount of Merlot planted here since the mid 1990's. The terroir is gravel, clay and sandy soil. Due to the small size of most Pomerol vineyards, the vines are most often found in contiguous plantings. That is not the case with Latour a' Pomerol as their vines are spread out over the Pomerol appellation. However, their best parcels with their oldest vines are located close to the Church. Perhaps the fact that their wine is produced from numerous terroirs is part of the reason the wine lacks consistency. When it's good, it's great! But numerous vintages between 1982 and 2008 have been at best, well made, quality wines, but they were not exciting.
That being said, the wine of Chateau Latour a' Pomerol was outstanding in 2009. Some of the credit to the improvement in their wines can be attributed to the new drainage system placed in the vineyards. The drainage system completed in 2003 allows a system of wells and pumps to ferry out the water in very wet vintages. The lack of slopes made this an important part of the estates renovation.
To produce the wine of Latour a' Pomerol, two laser sorting tables have been in use since 2009. After sorting, the wine is vinified in thermoregulated concrete vats for the most part. Starting in 2004 they have also been using stainless tanks for the vinification as well. Malolactic fermentation takes place mostly in tank with a small portion of the wine going through malolactic fermentation in barrel. The press wine obtained from vertical basket presses is added or not during the barrel aging process depending on the vintage. Chateau Latour a' Pomerol is aged in between 30% new, French oak barrels and 50% new, French oak barrels for on average close to 18 months, depending on the quality and character of the vintage. On average, the production of Chateau Latour a' Pomerol is close to 2,500 cases of wine per year.
Serving and Decanting Chateau Latour A Pomerol with Wine, Food, Pairing Tips
Chateau Latour a' Pomerol is best served at 15.5 degrees Celsius, 60 degrees Fahrenheit. The cool, almost cellar temperature gives the wine more freshness and lift. Young vintages can be decanted for 1-2 hours. This allows the wine to soften and open its perfume. Older vintages might need very little decanting, just enough to remove the sediment. Chateau Latour a Pomerol is best served with all types of classic meat dishes, veal, pork, beef, lamb, duck, game, roast chicken, roasted, braised and grilled dishes. Chateau Latour A Pomerol is also good with Asian dishes, hearty fish courses like tuna, mushrooms and pasta.