Dark, complex and outstanding
Chateau Latour is probably the world’s most iconic fine red wine – a left bank Bordeaux first growth – with a rich history and tradition, which produces an intense, rich and powerful style Bordeaux.
Predominantly Cabernet Sauvignon, Chateau Latour 1999 is a vintage with great character. It is dark, complex, and balanced with excellent concentration and rich in fruit. It has aromas of very ripe black cherries, wild strawberries, blackcurrants and plums. The tannins are silky, the palate of dark blackberry, black cherry, cedar wood, rich soft spices with velvety vanilla and leather, is long and sleek with great freshness. Now in its maturing drinking window of excellence, this wine is acknowledged as a very good year. The critics agree too…
Awarded 18/20 by Jancis Robinson and 94/100 by Robert Parker
Red, Dry | 75CL |13% ABV
Food and Wine Pairing
Chateau Latour demands a great cut of beef such as a Chateaubriand, a succulent T-Bone or a Whole Ribeye Joint – with both food and wine to be enjoyed and savoured in the good company of family and friends. Also delicious with a juicy Rack of Lamb or some fantastic French cheeses.
About the Producer
Chateau Latour was first mentioned in a document 1331 by Lord Pons who authorising Gaucelme de Castillon to build a fortified tower – La Tour – to guard the Gironde Estuary from English raiders.
Chateau Latour then appears in 1378 during the Hundred Years War when after a three-day siege, an Anglo-Gascon army seized the fortress from the French King’s Breton garrison. The tower was completely destroyed in the final conquest of Bordeaux by the French a century later. The estate’s existing dovecot, often mistaken for the original tower, was later built during the 1620s using stone from the razed fortress.
The main owners over the years were the Ségur family who at one point in 1716 even acquired Chateau Lafite! Equally amazingly, the British firm of Allied Lyons bought Chateau Latour in 1989. Sadly, for British wine lovers, a change in strategy led them to sell to François Pinault in 1993. Since then, there has been considerable investment in the Estate and in some favourable vintages, Latour is now seen as producing the best wine of the five 1er Cru Classé properties.
Serving Guide: Decant about 2-3 hours before serving – take sips every half hour for closer judgement. Short of time? With this great wine you shouldn’t be! But if so, pour small quantities into larger red wine glasses, swirl gently and let it open up for 15+ minutes. Drinking nicely now and should continue to mature until 2034+ onwards
Wine: Château Latour 1er Cru Classé, Pauillac, Bordeaux, France 1999
Sub region: Pauillac (Left Bank)
Colour: Red, Dry
Grape Varieties: 70% Cabernet Sauvignon, 25% Merlot, 4% Cabernet Franc, 1% Petit Verdot
Although nearly any food is capable of causing an allergic reaction, only the bellow listed foods account for 90 percent of all food-allergic reactions. These foods are:
- Cereals containing gluten, namely: wheat (such as spelt and Khorasan wheat), rye, barley, oats
- Crustaceans for example prawns, crabs, lobster, crayfish
- Nuts; namely almonds, hazelnuts, walnuts, cashews, pecan nuts, Brazil nuts, pistachio nuts, macadamia (or Queensland) nuts
- Celery (including celeriac)
- Sulphur dioxide/sulphites, where added and at a level above 10mg/kg in the finished product. This can be used as a preservative in dried fruit
- Lupin which includes lupin seeds and flour and can be found in types of bread, pastries and pasta
- Molluscs like clams, mussels, whelks, oysters, snails and squid
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