Chateau Latour, 1964 Charcuterie Second fermentation occurs in bottle

Second fermentation occurs in bottle and is kickstarted with grape must

Elegant and well balanced with aromas of freshly mown hay and lemon blossom

open and aromatic nose with an incredibly pronounced aroma of fresh green apple

limestone and granite soils

Côte des Bar

Chateau Latour, 1964 Charcuterie Second fermentation occurs in bottle"Outer quote mark Tasted blind alongside the chunkier La Mission Haut Brion 1964. The most famous wine of the vintage. Dark, glistening crimson. Massive concentration with fully ripe, clean fruit that is rich, spicy and redolent of liquorice. Very rich and utterly classic claret. Bravo!" 18. 5 20 points. Jancis Robinson