Auction Name: 2026 May 22 Fine & Rare Wine Signature® Auction - Beverly Hills

Lot Number: 29

Shortcut to Lot: HA.com/5594*29

Chateau Latour 2000
Pauillac
2lbsl
Bottle (3)

Carved in Granite: The Maine Cellar.  From a distinguished private cellar in coastal Maine comes a collection built for long-term aging. Constructed in the 1970s and carved into granite bedrock, the cellar maintains stable conditions, with temperatures ranging from approximately 52°F to 60°F and consistently high humidity, while bottles are organized by region and vintage, many fitted with handwritten neck tags to minimize handling and preserve condition.

"2000 saw a warm, dry July and August with a small amount of rain from mid-September onward. Composed of 77% Cabernet Sauvignon, 16% Merlot, 4% Cabernet Franc and 3% Petit Verdot, the 2000 Latour has a deep garnet color and is showing a good amount of evolution, sporting mature notes of fried exotic spices, hoisin, unsmoked cigars and fruitcake with hints of incense, potpourri, cast iron pan and charcuterie. Medium-bodied, soft, plush and savory in the mouth, it has a long, mineral-tinged finish. 14,000 cases were made this year, representing 48% of production." (97 pts. Lisa Perrotti-Brown, Wine Advocate, Feb. 2019)

"The 2000 Latour is very deep in color. The nose is backward and demands coaxing from the glass, eventually revealing intense black fruit, cedar, graphite and very subtle Japanese nori aromas. The palate is medium-bodied with an arching structure that grips the mouth. The tannins are a little bolder than the 2001. This unfolds swirl by swirl, with hints of licorice emerging with time, and fanning out audaciously on the finish." (99 pts. Neal Martin, Vinous, Sept. 2021)

"The extremely rich, black/purple color to the rim is followed by a wine with some subtle smoke, loads of minerals, a hint of vanilla, and plenty of creme de cassis as well as roasted meat and a slight scorched earth character. Broad, savory, and rich, the wine seems to be about 5 years away from full maturity and should drink well for at least 40-50 more years." (98 pts. Robert Parker, Wine Advocate, June 2010)

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