Latour 2010 (750ML)

100 VM / 100 WA / 100 DE / 100 RP / 100 JS / 100 WCI / 99 WS / 99 WE / 98 JA / 19 JR

The 2010 Latour can be summed up in two words: “The king.” It convincingly asserts its superiority over other 2010s, including First Growths, in terms of its aromatic complexity, precision, balance, intensity, complexity and persistence. Simply a faultless Latour that ranks among its greatest achievements. Tasted from an ex-château bottle at the BI Wines & Spirits 10-Year On tasting. April 2020 - Neal Martin, Vinous Media

The 2010 Latour is deep garnet in color, and—WOW—it erupts from the glass with powerful crème de cassis, Black Forest cake and blackberry pie scents plus intense sparks of dried roses, cigar boxes, fragrant earth and smoked meats with aniseed and crushed rocks wafts. Full-bodied, concentrated and oh-so-decadent in the mouth, it has a firm, grainy texture and lovely freshness carrying the rich, opulent fruit to an epically long finish. It is incredibly tempting to drink now, but I suspect this hedonic experience isn't a scratch on the mind-blowing, otherworldly secrets this time capsule will have to reveal given another 7-10 years in bottle and continuing over the following fifty years++. March 2020. - Lisa Perrotti-Brown, The Wine Advocate

One of the perfect wines of the vintage, Frederic Engerer challenged me when I tasted the 2010 Latour at the estate, asking, “If you rate the 2009 one hundred, then how can this not be higher?” Well, the scoring system stops at 100, (and has for 34 years,) and will continue for as long as I continue to write about wine. Nevertheless, this blend of 90.5% Cabernet Sauvignon, 9.5% Merlot, and .5% Petit Verdot hit 14.4% natural alcohol and represents a tiny 36% of their entire production. The pH is about 3.6, which is normal compared to the 3.8 pH of the 2009, that wine being slightly lower in alcohol, hence the combination that makes it more flamboyant and accessible. The 2010 is a liquid skyscraper in the mouth, building layers upon layers of extravagant, if not over-the-top richness with its hints of subtle charcoal, truffle, blackberry, cassis, espresso and notes of toast and graphite. Full-bodied, with wonderfully sweet tannin, it is a mind-boggling, prodigious achievement that should hit its prime in about 15 years, and last for 50 to 100.

As a set of wines, the 2010s may be the Pinaults’ and Engerer’s greatest achievements to date. Of course, I suspect the other first-growth families won’t want to hear that, nor will most of the negociants in Bordeaux, but it’s just the way things are. Frederic Engerer, by no means the most modest of administrators at the first growths, thinks it would be virtually impossible to produce a wine better than this, and he may well be correct. If they gave out Academy Awards for great performances in wine, the Pinaults and Engerer would certainly fetch a few in 2010. P.S. Just so you don’t worry, Engerer offered up the 2009 next to the 2010 to see if I thought it was still a 100-point wine, and yes, ladies and gentlemen, it still is.- Robert Parker, The Wine Advocate

The aromas of flowers such as roses, violets and lilacs jump from the glass then turn to dark berries such as blueberries and blackberries. It's full-bodied, with velvety tannins and dense and intense with a chocolate, berry and currant character. This is juicy and rich with wood still showing a bit, but it's all coming together wonderfully. Muscular yet toned. Another perfect wine like the 2010. Try in 2022. - James Suckling

Unbelievably pure, with distilled cassis and plum fruit that cuts a very precise path, while embers of anise, violet and black cherry confiture form a gorgeous backdrop. A bedrock of graphite structure should help this outlive other 2010s. Powerful, sleek and incredibly long. Not perfect, but very close. Best from 2020 through 2050. -  James Molesworth, Wine Spectator

Stern, almost severe initially, this great wine takes time to show its immense fruit power. Black currant and blackberry notes are packed into the wine, along with an impressive array of spices from new wood that gives a more exotic element. At the end, though, it has a fine, structured sense of proportion. Obviously for aging over decades, so don't drink before 2022. - Roger Voss, Wine Enthusiast

Spiced damson clear from the first moment, stroked satin in texture, loading up on cassis and bilberry fruits. The smoky, spicy side comes out after 15 to 20 minutes in the glass, along with smoked earth and turmeric. Huge amounts of crayon and pencil lead follow, this has less floral nuance than comparable vintages such as Latour 2016, which comes after full conversion to organic and biodynamic farming. What you get instead is utterly classic old school Latour from top to bottom, every inch powerful, muscular, stately. 2010 was a hydric stress year, with very little rain, in comparison to 2009 where the stress came from heat, and it is developing exactly as promised, which means slowly but surely, with the tannic architecture still brooding at 12 years old. At the very beginning of its drinking window, and on this showing just a nudge below the 2009 Latour, which I tasted in the same week. 36% of overall production.- Jane Anson, Inside Bordeaux