Château Latour-Martillac White

Following a mild and wet winter in which ground water levels were increased, spring 2014 was a season of constant rainfall and mild temperatures which encouraged an early bud break. The flowering period which followed this was rapid and homogeneous with the exception of the Merlot, where ‘coulure’ or a slight loss of fruit was apparent.
After a cool and mainly dry July, August was a particularly wet month. The cool August nights stimulated a presence of advanced aromas in the white grapes and an excellent build-up of anthocyanins and aromas in the red grapes.
The fabulous Indian Summer in September evened out the discrepancies in ripeness, which occurred during ‘veraison’. This remarkable autumn allowed us to harvest all of our grapes with great ease.

Period of harvest :
Sauvignon Blanc : From the 8th to the 25th of September 2014
Sémillon : From the 16th to the 20th of September 2014

Blending :
70% Sauvignon Blanc
30% Sémillon

Tasting notes

The Wine Advocate by Neil Martin – 90-92+ pts (2015/04)
« The Château Latour-Martillac Blanc 2014 has voluminous nose: tinned pineapple intermingling with white peach and citrus aromas, but perhaps missing the killer delineation of its peers at this point. The palate is well balanced with a dab of sour lemon on the entry. It gently builds in the mouth, mustering more and more precision until the finish that delivers lemongrass mixed with orange zest notes. This will be fascinating to revisit after bottling. It does not quite know what it wants to do at the moment hence my conservative score, however it may evolve into a very fine white Pessac-Léognan that will exceed my score. »

The Wine Enthusiast by Roger Voss – 94 pts (2015/04)
« Barrel Sample. This is a very fine wine, with intense acidity, green edges and smoky fruit flavors. It is complex and tightly textured, promising good aging potential. »

Optimal tasting
2017-2024

Service temperature
Above 10°C / 50°F for young wines. Between 12°C / 53°F and 14°C / 57°F, after 4-5 years of aging.