9 bottles per lot
细节
THE 1990 BORDEAUX VINTAGE
Another 5 star year that began as a heat wave during the summer, producing the highest temperatures since the Bordelais kept records. Rain in September saved the vintage from being scorched and allowed the harvest to commence in mid-month. Claret from 1990 is marked by a sublime combination of both power and finesse, possessing the elusive balance that allows it to keep pace with the best vintages of the post-war Bordeaux.
Château Latour--Vintage 1990
Pauillac, 1er cru classé
"This is a beauty, but not the awesome blockbuster I remembered. There is a roasted, earthy, hot year character with extremely low acidity, fleshy, seductive, opulently-textured flavors, and a full-bodied finish with considerable amounts of glycerin and tannin. The wine was sweet, accessible, and seductive on the attack, but it closed down in the mouth. Interestingly, when I previously tasted this wine (about six months ago) from a bottle in my cellar, I found it to be impenetrable, needing at least 6-10 years of further cellaring. Based on this example from the Chateau's cellar, it could be drunk now. In any event, it will last 25-30 years, but is it the immortal classic many observers, including myself, thought it was? Anticipated maturity: 2005-2030." Robert Parker, Wine Advocate #129 (June 2000)
9 bottles per lot
Another 5 star year that began as a heat wave during the summer, producing the highest temperatures since the Bordelais kept records. Rain in September saved the vintage from being scorched and allowed the harvest to commence in mid-month. Claret from 1990 is marked by a sublime combination of both power and finesse, possessing the elusive balance that allows it to keep pace with the best vintages of the post-war Bordeaux.
Château Latour--Vintage 1990
Pauillac, 1er cru classé
"This is a beauty, but not the awesome blockbuster I remembered. There is a roasted, earthy, hot year character with extremely low acidity, fleshy, seductive, opulently-textured flavors, and a full-bodied finish with considerable amounts of glycerin and tannin. The wine was sweet, accessible, and seductive on the attack, but it closed down in the mouth. Interestingly, when I previously tasted this wine (about six months ago) from a bottle in my cellar, I found it to be impenetrable, needing at least 6-10 years of further cellaring. Based on this example from the Chateau's cellar, it could be drunk now. In any event, it will last 25-30 years, but is it the immortal classic many observers, including myself, thought it was? Anticipated maturity: 2005-2030." Robert Parker, Wine Advocate #129 (June 2000)
9 bottles per lot