Nothing stands still at Château Latour. There's a large pneumatic drill breaking up the ground in the courtyard, as the cellar needs expansion. With more than 60 acres added to the estate in the past seven years, the current cellar has reached its capacity.
The always intense Frédéric Engerer said he finished his blends at the end of February. "So what you're tasting has been living together for four weeks, which is really the minimum to see how it will be," he said.
While most vignerons so far have mentioned that they tried to extract less in '11 to avoid harsh tannins, while filling in the core of the wine with press wine afterward, Engerer took a different approach.
"The common thought going in was that the '11 could maybe take more press wine, to bolster it. But it turned out that didn't work too well for us," he said. "If you added to much you lost the savory flesh and elegance of the vintage. So, only 3 percent press wine in the grand vin, when usual is around 6 percent. The highest ever was 14 percent in '99. But remember," added Engerer with emphasis. "Elegance doesn't mean dilution."
The 2011 harvest here was a hard one, Engerer noted. "The 2011 harvest had no break. We didn't feel comfortable to leave anything too long. Normally there's a break between the Merlot and Cabernet, but in 2011 we picked two straight weeks, even on weekends, no break.
And now with 62 acres under biodynamic farming, Engerer continues his plans to eventually move the entire vineyard to biodynamics starting in another two years.
"2011 was really the first vintage where the biodynamics was put to the test in regards to sanitary conditions in the vineyard, and I think we passed the test," he said.
"We are back to a normal vintage with 2011. 'Normal' can mean simple for some, or classic for others. But after '09 and '10, which had rather extravagant levels of polyphenols, alcohol, etc., in 2011 we were quite comfortable to extract as usual because it was safer than you might think. In 2011, we had one vat take 11 days for alcoholic fermentation. On one hand you might get VA or other problems if you take that long. But in 2011 it was clean, easy and gentle."
"I compare '11 to '00, which might seem ambitious. But the comparison is in regard to September, which was warm. It doesn't have the darker flavors and overall complexity as '00, but it is the smaller brother,"
Engerer also took a fairly pragmatic approach when the issue of pricing came up. "Clearly not going down significantly from '09 and '10 prices would be an insult to our customers. But there is a little less wine in '11 than usual and the market is bigger now than a few years ago. So no, it won't be '08 first tranche levels either."
The Château Latour Pauillac Pauillac de Château Latour 2011 (63/37 Merlot and Cabernet Sauvignon) features a higher proportion of Merlot now as new vineyards have been added to the production. The wine feels almost drinkable now, it's so fresh and pure, with unadorned cherry, plum pit and sweet spice notes backed by a long, clean finish (89-92, non-blind).
The Château Latour Pauillac Les Forts de Latour 2011 (62/35/3/1 Cabernet Sauvignon, Merlot, Petit Verdot and Cabernet Franc) has a noticeable Petit Verdot component this year as the vineyard with the Petit Verdot vines is now 10 years old and has matured enough to merit an upgrade from the Pauillac bottling. The wine is sleek, velvety, caressing even, with no angles at all. The pure cherry preserve and floral notes and a long, cassis-infused finish expands nicely as it airs (91-94, non-blind).
For the grand vin, the Château Latour Pauillac 2011 (84/15/1 Cabernet Sauvignon, Merlot and Petit Verdot) is all silk and velvet, with gorgeous mouthfeel as this sails along with cassis, cherry eau de vie, freshly sliced plum and a deeply ingrained iron note which adds considerable length on the finish (93-96, non-blind).
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