Chateau Latour Martillac 2010

Winery Background and History

Château Latour-Martillac, located in the Pessac-Léognan appellation of Bordeaux, France, is a distinguished estate with a rich history dating back to the 12th century. The estate derives its name from the tower (la tour) that stands on its grounds, a remnant of a small fortress constructed in the medieval period. In the late 19th century, the property was acquired by the Kressmann family, who have since been dedicated to producing high-quality wines that reflect the unique terroir of the region. Over the years, Château Latour-Martillac has earned recognition for both its red and white wines, achieving the status of Grand Cru Classé de Graves in 1953. The estate’s commitment to excellence and tradition continues to be evident in its meticulous vineyard management and winemaking practices.

Producer and Winemaker

As of the 2010 vintage, Château Latour-Martillac was under the stewardship of the Kressmann family, with Tristan and Loïc Kressmann overseeing operations. The winemaking team focused on combining traditional methods with modern innovations to craft wines that express the character and complexity of the Pessac-Léognan terroir. Their dedication to quality and consistency has solidified the estate’s reputation among Bordeaux enthusiasts.

Vineyards and Microclimate

The vineyards of Château Latour-Martillac span approximately 45 hectares, with 40 hectares dedicated to red grape varieties and 5 hectares to white. The estate’s terroir is characterized by a mosaic of gravel, clay, and limestone soils, providing an ideal environment for cultivating Cabernet Sauvignon, Merlot, and Petit Verdot. The gravelly soils offer excellent drainage and reflect heat, promoting the ripening of the grapes, while the clay and limestone components contribute to the retention of moisture and nutrients, supporting vine health. The region’s temperate maritime climate, influenced by its proximity to the Atlantic Ocean and the Garonne River, ensures mild winters and warm summers, with sufficient rainfall distributed throughout the year. This climate, combined with the diverse soil composition, allows for the production of wines with complexity, balance, and aging potential.

Grape Varietals

The 2010 Château Latour-Martillac red wine is a blend of 55% Cabernet Sauvignon, 40% Merlot, and 5% Petit Verdot.

Vinification & Aging Methods

The 2010 vintage involved meticulous hand-harvesting of grapes from September 22nd to October 18th, ensuring optimal ripeness. The vinification process included traditional fermentation methods with temperature control to preserve the integrity of the fruit flavors. Post-fermentation, the wine underwent malolactic fermentation to enhance its texture and complexity. Aging occurred in French oak barrels, with approximately one-third being new oak, over a period of 16 months. This careful aging process allowed the wine to develop its structure and integrate the oak influences harmoniously.

ABV (Alcohol by Volume)

The 2010 Château Latour-Martillac has an alcohol by volume (ABV) of approximately 14%.

Tasting Notes

The 2010 Château Latour-Martillac presents a deep garnet color with violet reflections. The nose reveals aromas of ripe black and red fruits, complemented by subtle smoky and earthy notes. On the palate, the wine is medium to full-bodied, offering flavors of stewed plums, cedar, and dried herbs. The tannins are solid and chewy, providing structure, while the fresh acidity balances the muscular fruit, leading to a savory finish.

Food & Wine Pairing

This wine pairs well with roasted or grilled meats, such as lamb or beef, and game dishes. It also complements hearty stews and aged cheeses, enhancing the dining experience with its depth and complexity.

Service Methods and Temperatures

To fully appreciate the 2010 Château Latour-Martillac, it is recommended to serve the wine at a temperature between 17°C and 18°C (63°F to 64°F). Decanting for about an hour before serving can help in expressing its aromatic complexity and soften the tannins, enhancing the overall tasting experience.

Storage and Aging Potential

The 2010 vintage has demonstrated the ability to age gracefully. Proper cellaring conditions—consistent temperature around 12°C (54°F), with appropriate humidity levels and minimal light exposure—can further preserve its quality. While it is enjoyable now, the wine has the potential to develop additional complexity with further aging.

Scores

• Vinous (Neal Martin): 95 points

• Wine Enthusiast: 93 points

• James Suckling: 92-93 points

• Wine Spectator: 92 points

• Robert Parker’s Wine Advocate: 90 points