Wine Advocate | Rating: 91Medium to deep garnet with a slight, remaining hint of purple, the 2013 Les Forts de Latour (a blend of 63% Cabernet Sauvignon, 35% Merlot and 2% Petit Verdot) gives up earthy notions of mossy bark, underbrush and fertile loam with a core of warm red and black currants, dried mulberries and mincemeat pie, plus hints of potpourri and dried bay leaves. Medium-bodied, it delivers a lot of earthy/savory freshness with mineral nuances lifting the muscular red fruit core, finishing long and fragrant.Drink Dates: 2019 - 2032Author: Lisa Perrotti-BrownIssue: April 2019 Week 3
See other similar producers:Chateau Haut Brion,Chateau Margaux,Chateau Leoville Las Cases
White Bordeaux blends are most commonly composed of and , and come in a range of dry and sweet styles. Sémillon contributes body while Sauvignon Blanc adds high acidity, a characteristic that is particularly important in the sweet wines of .
is one of the world’s most prestigious regions for sweet wine production, made possible by Sémillon’s affinity for noble rot. Wines from world-renowned are fermented and matured in new oak for up to three years and can age for decades in bottle. These wines display complex aromas of melon, honey, apricot, citrus peel, mango, and butterscotch and develop added complexity and aromas with age.
The best dry wines from this blend come from producers such as , , and in and . These wines are typically fermented and matured in new oak and display a full-bodied richness with concentrated nutty flavors overlaying the fruit.Due to its freshness and flavor profile, dry white Bordeaux blends pair well with almost any white food, including all types of fish, poultry, veal, and pork. The sweet wines of Bordeaux pair well with foie gras, oysters, blue cheese, spicy food (particularly Asian cuisines), any dish with sweet notes, and of course, dessert.