Adam Gäfvert

9.5

I had the 2014 Latour a couple of years back. It was from a half bottle and I remember it was rather disappointing. But this wine has really come around. Or maybe it has been developing much better in a full size bottle. Today it’s graceful, with great posture and in perfect balance. A timeless beauty. I had a few 2014 (both left and right bank) lately and I find them very appealing right now. A unsung vintage that turned out pretty good imo. — 7 months ago

Rebecca Fletcher

9.1

2005 vintage. Blackberry, black cherry, earth, mushroom, black olive. M acid and body. M+ intensity, round tannin, finish and complexity. — 9 years ago

Jose Merino

9.7

This was a vertical of 38 vintages to celebrate Joseph Phelps Insignia 40th anniversary! My favorite vintage! It was a tie between this vintage and 74' but the 77' was the first time they used cab franc and that's what gave it a kick! — 12 years ago

Pooneet K

9.0

Quite ready to go. No decant, opened 3 hours before. Nice seamless fruit, tannins very integrated. Could use a bit more acid, but still appreciate it esp at a nice restrained 13.4%. — 9 months ago

Prescott Paulin

8.9

$21.83/btl — 6 years ago

Criso Santiago

10

Very great vintage with a dry sweet texture wonderful with a nice home cooked meal, and the right person to enjoy it with :) — 10 years ago

Michael Lim

9.6

Still fresh. Amazing how well it's aged. — 12 years ago

Maggie Harrison

9.4

yes, this is a photo of a computer image. tasted as part of a Mourvèdre wine group tasting via zoom, wines portioned into woozies. 2018v. super aromatic, raspberry/cranberry juice, fresh leather, violet. palate texture is silky, light but complex and flavorful, acid medium +, long tannins- just a bit of grip. fantastic — 4 years ago

Ed Lehrman

9.1

A little heavier than I remember but fully mature and fun to drink with friends. — 6 years ago

Peter Scudamore-Smith MW

9.6

Five years cork age on this beauty; glad the decision was taken to drink (now who relies on natural cork); wildly full of pinot noir development; nose heaviness; layers of mature pinot tertiary aromatics; such as herbal oils, deep nuts, mushroom, aged yeast bits too; drunk with raw scallop, celery, fennel shavings, mullet bottarga; dressed with lime, olive oil; Pol brings out the savouriness of the green vegetables; salt of the sea, sweetness of scallop; all veges home grown; palate is full on; powerful, not the massiveness of Winston Churchill but same mould; square wine which hardly tapers in the mouth; the amazing feats of champagne! @polroger #polroger #champagne #1999 #pinot — 11 years ago