CHATEAU LATOUR MARTILLAC 75CL A.O.C PESSAC-LEOGNAN

Volume: 750ML
Alcohol: 13.5%
GRAPE VARIETIES: 55% Cabernet Sauvignon, 40% Merlot et 5% Petit Verdot

TASTING NOTES
The wine is a magnificent shade of crimson. Intensely fruity on the bouquet with aromas of red fruits, delicate spices and a smoky edge.
The wine is seductive on the palate, of great balance and concentration, with delicate, silky tannins.
Delicately spiced dimension to the lengthy finish, backed by the Petit Verdot which adds its distinctive stamp to this wine.

SOIL PROFILE : Gunzian gravel from the quaternary period on a plateau overlooking the village of Martillac.

AVERAGE VINE AGE: 25 years

PLANTING DENSITY : 7 200 vines per hectare

CULTIVATION REGIME: Traditional methods, working the soils by machine. Integrated viticulture. Canopy management carried out by hand including desuckering, bud splitting, leaf plucking, lateral shoot removal and thinning out clusters

HARVESTING: Plot by plot handpicking

VINIFICATION: Fermentation in temperature-controlled stainless steel tanks

AGEING: 16 months in French oak barriques (of which 45% new)

Classified in 1953, the cru was named after the Tower in the interior courtyard, the only remains of a small fort constructed in the XIIth century by their Montesquieu ancestors.

The estate attracted the attention of Edouard Kressmann as soon as his company was founded in 1871 and he advised the owners on vineyard management for a number of years, including grafting and planting parcels by varietal. His eldest son Alfred bought the Château in 1930. With his son Jean, they designed a label for the family’s new Cru wine. They were inspired by the Art Deco movement, which was very much in fashion at the time, to create the famous « gold and sandy stripes » design that still adorns the wine today.

In December 1936, the UK Wine & Spirit Benevolent Society selected Château Latour-Martillac red to mark the coronation of King George VI. Each year, the best lots from the best parcels are chosen to integrate into the blending of the first wines for both red and white wines.