In chronicles dating back to 1378, the Tour de Saint Maubert is described as a fortress guarding the Gironde. Today, it is the symbol of the Premier Grand Classé estate in Paulliac. Its Grand Vin is considered one of the most renowned and sought-after red wines in the world.
Its rise to fame took place over centuries. As early as 1714, a barrel of Latour was worth four to five times more than other Bordeaux wines. The turn of the millennium perhaps marked the last major phase. Under François Pinault and managing director Frédéric Engerer, all the winemaking facilities, the cellar and the barrel store were renovated and a new team was set up.
Since August 2015, Château Latour has been managed according to the principles of organic farming and biodynamic methods.
The estate currently consists of 92 hectares planted with 8,000 vines: 76 % Cabernet Sauvignon, 22 % Merlot and 2 % Cabernet Franc and Petit Verdot.
47 ha of the area are known as "Enclos". Clayey gravel predominates here and the deep-rooted vines are up to 100 years old. Their grapes are used exclusively for the Grand Vin.
Absolute precision and a great deal of effort from the harvest to selection and vinification are certainly a factor in the outstanding quality.
After gentle pressing, the first three-week fermentation takes place in the 80 stainless steel tanks. The marc is pressed during malolactic fermentation. The pressed wine is then matured separately and is used again in the assemblage.
The final cuvée matures in French oak barrels from central France. The barrels are renewed every year for the Grand Vin. The bottled wine is stored at the château for up to ten years. It is only released onto the market when it is ready to drink.
© Photos: Château Latour
