拉圖堡在五大酒莊中所需要的醇化期最長，向來以酒質緊密、集中、豐厚著稱，但經過了十至十五年的「青澀期」後，成熟後的她會散發出新鮮的核桃、皮革、黑醋栗以及土壤和礦物香，是款十足濃郁Full Body的酒款。
WA: 86 Drink: 1991-2010
The 1987 Latour was made from 75 percent Cabernet Sauvignon and 25 percent Merlot, without any Cabernet Franc or Petit Verdot used in the blend. The wine has a deep ruby color, and a surprisingly backward yet promising bouquet of black currants, spicy oak, and herbs. In the mouth, it is medium bodied, exhibits more power and tannin than many wines in this vintage, and finishes with surprising authority. It is one of the few 1987s that I find not ready to drink. This is a notable success for Latour, comparable to their 1983 and 1985. Anticipated maturity: Now-2010. Last tasted, 4/91.
