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Les Forts de Latour 2003

RegionBordeaux
SubregionPauillac
ColourRed
TypeStill
Grape VarietyCabernet Sauvignon

View all vintages of this wine | View all wines by Latour

Colour Region Vintage Wine Size Qty Units Price IB GBP Per Score
Bordeaux2003Les Forts de LatourHV1 \ 0242,250.002492 RP2425092.0092.00Forts de Latour0.37510
Bordeaux2003Les Forts de LatourBT0 \ 662,200.001292 RP6244.4444373333392.0092.00Forts de Latour0.7510
Wines are offered subject to remaining unsold. E&OE.

Tasting Notes

The 2003 Les Forts de la Tour possesses a dense ruby/plum/purple color in addition to notions of cold steel, lead pencil shavings, and creme de cassis. Full-bodied, opulent, heady, rich, and lush, it can be drunk now or cellared for 15+ years.

What can one say about proprietor Francois Pinault and his manager, Frederic Engerer? A strong argument can be made that in 2001, 2002, 2003, and 2004, Latour produced the wine of the vintage, although it has plenty of competition in the Northern Medoc in 2003. Moreover, the bargains are the estate’s least expensive cuvee, Pauillac, followed by Les Forts de Latour, Latour’s second wine which continues to increase in quality.

92
Robert Parker, Wine Advocate (164), April 2006

A wine of great texture and intensity, extremely fleshy and opulent, this is a real sexpot, and ideal for drinking early on, although it is certainly going to last for 15 or so years. Just a cut below its big brother, the 2003 Les Forts de Latour is wonderfully sweet, succulent, and fleshy with copious fruit, glycerin, and alcohol.

91/93
Robert Parker, Wine Advocate (158), April 2005

A great second wine, the 2003 Les Forts de Latour is a blend of 78% Cabernet Sauvignon and 22% Merlot (36% of the production was utilized). It possesses a pH of 3.8 and is slightly lower in alcohol (12.7%) than its big sister. Revealing tremendous opulence, flesh, and fat, for my taste it is the greatest Forts de Latour produced since the 1982. It should drink well in 3-4 years, and last for 15-20.

91/93
Robert Parker, Wine Advocate (152), April 2004

Very deep garnet-black colored, this vintage offers a seriously ripe and expressive nose of crème de cassis and dried plum with a savory, meaty, gamey undercurrent. The palate is medium to full-bodied with a good density and firm, grainy tannins plus a refreshing backbone of acid giving lift through the long earthy finish. It's great to drink now but there's certainly no rush to drink-up

92
Lisa Perrotti-Brown MW, RobertParker.com, May 2012

Beautiful aromas of berry, currant and toasted oak. Intense currant character. Full-bodied, with velvety tannins and a long, intense finish. This is very structured and superclean. Excellent stuff. The second wine of Latour. Best after 2011

93
James Suckling, WineSpectator.com, March 2006
Read more tasting notes...

Lovely wine. This wine is always more open and delicious in a young top vintage than Latour but there is good structure too.

92/94
James Suckling, Wine Spectator (April 04), April 2004

Zesty lively transparent fruit. Racy. Long and rather impressive. Well balanced. Though not big. (Average group score: 16.5)

16.5
Jancis Robinson MW, JancisRobinson.com, October 2010

Nose open soft, great ripe fruit spicy and rich, oak shows through vanilla and cedar with a rich fruit cake character of mixed black fruits, toasty charred wood, lovely fresh acidity, firm but elegant tannins and long length. Drink 2009-2012. Date tasted 7th July 09.

16
Jancis Robinson MW, JancisRobinson.com, September 2009
17
Jancis Robinson MW, JancisRobinson.com (April 04), April 2004
94
Farr Vintners, Southwold Bordeaux Tasting, January 2007
16
Michael Broadbent, The World of Fine Wine (1), April 2004
Please note that these tasting notes/scores are not intended to be exhaustive and in some cases they may not be the most recently published figures. However, we always do our best to add latest scores and reviews when these come to our attention. We advise customers who wish to purchase wines based simply on critical reviews to carry out further research into the latest reports.