96 points,

Burghound, January 2013

Not much has changed since my last review from cask other than the wood treatment is already integrating well. The aromas are compositionally similar but there are differences, in particular in terms of more ripeness, greater fruit density and not surprisingly, more complexity as well. The rich, intense and super concentrated broad-shouldered flavors possess a huge underlying reserve of tannin-buffering dry extract but even so, it's clear that this is very firmly structured on the massively long and overtly austere finish. Despite all of the size and weight however, there is absolutely nothing heavy or forced as this is a wonderful example of the phrase "power without weight". As I noted above, if you can find it, buy it though I emphasize yet again that this is a 'put it in the cellar and forget about it' wine. In a word, brilliant.

94 -96 points,

Stephen Tanzer's IWC, January 2012

Deep red-ruby. Deep, nuanced nose offers black cherry, violet, menthol, dark chocolate and pepper. Wonderfully creamy and dense but utterly primary today, with an element of dusty herbs contributing to the impression of lift. Much more obviously tannic on the finish than the cuvee classique, but broad and impressively long. This really spreads out to saturate the palate.

About Winery

The Château de la Tour was built in 1890 by the ancestors of the current owners : the Labet and Déchelette families. These same families trace their roots in wine since the end of the 15th century.

The Château de la Tour is built in the higher section, not far from the cistercian manor which belongs to the Chevalier du Tastevin. The surface of the Château's vineyards is 6 hectares, making it the largest of Clos de Vougeot.

This most famous vineyard of Côte de Nuits, is located right next to the Musigny and Romanée-Conti domains, neighbours the Chambertin.

The winegrowing and commercial activities are directed by François Labet.

The wines of Château de la Tour are Grands Crus of tradition.

They are backed by the most modern techniques :stainless steel vats, pneumatic presses, associated with very low yields (29 hectolitres per hectare for the last five harvests, corresponding to less than 30 cl per vinestock) and the clever use of new wood according to the strength of the wine.

http://www.chateaudelatour.com/epresent.htm

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