Profile

Structure

Bodyfull
Tanninhigh
Acidityhigh
Sweetnessdry
Oaknew oak

Drinking window

Latest scored vintage 2010: best 2025 to 2070.

vintage15 yrs60 yrs62 yrs

Critic scores

CriticVintageScore
Wine Advocate reviewed 20202010100/100
Wine Advocate reviewed 20062003100/100

Scores as published by each critic for the vintage shown.

In the glass

Full-bodiedHigh tanninHigh acidityDryExtraordinary Length With Pencil And Stone finish

Aroma: crème de cassis, pencil lead, slate, compressed earth, dried roses, cigar box

Palate: bilberry, dark-berried fruits, black pepper spice, tobacco leaf, mineral-driven tension

The most structured and austere of the Pauillac first-growths. The L'Enclos parcel of old-vine Cabernet Sauvignon delivers extraordinary concentration and mineral tension; legendary longevity requires patience of decades.

What it pairs with

  • Entrecote bordelaise with bone marrow and shallot sauce The wine's iron-firm tannins cut the fat; bone marrow richness mirrors the wine's weight.More wines for steak →
  • Roasted Pauillac lamb (agneau de Pauillac) Regional pairing: the local milk-fed lamb's delicacy matches Latour's precise tannin structure better than heavier cuts.More wines for lamb →
  • Truffle risotto with aged Parmigiano In mature vintages, Latour develops truffle-and-earth tones that resonate with white truffle oil and funky aged cheese.More wines for risotto →
  • Wild mushroom tart with thyme Forest-floor aromatics in old-vintage Latour are echoed by earthy mushrooms; rich pastry provides structure.More wines for mushrooms and truffles →

With cheese

Ossau-Iraty Our pick These Pauillac reds are Cabernet Sauvignon-led, full-bodied, with firm to high tannin, high acidity and blackcurrant fruit. INAO describes the cheese as firm and melting, salted without excess. Its syndicate suggests structured reds, naming South-West ones such as Madiran.

How to serve Chateau Latour

Allow 95 minutes from open to pour.

  1. Open and decant. Open 90 minutes before serving and pour into a decanter to aerate.
  2. Serve at 16-18°C. Cellar temperature (16-18°C) is the band for this style. Warmer pushes alcohol forward; colder dampens aromatics.
  3. Glassware. Use a large Bordeaux-style glass. The bowl shape rewards the wine's structure.
  4. Pair with. Entrecote bordelaise with bone marrow and shallot sauce, Roasted Pauillac lamb (agneau de Pauillac), Truffle risotto with aged Parmigiano. Match the wine's structure to the dish's fat and salt.

History

The fortress tower at the tip of Pauillac appears in records from the 14th century. Modern estate history begins in the 17th century with the Segur family. Sold to a British-French consortium in 1963 and then to Francois Pinault's Groupe Artemis in 1993. Latour controversially withdrew from the en primeur system in 2012, releasing wines only when deemed ready.

  1. 1855Classified Premier Cru Classe in the Medoc classification
  2. 1963Sold to a consortium of British and French investors; Harveys of Bristol held majority stake
  3. 1993Acquired by Francois Pinault (Groupe Artemis); major cellar and vineyard renovation begins
  4. 2012Withdrew from en primeur system; wines now released at the estate's chosen maturation date

Facts

Producer
Chateau Latour · visiting guide
Grapes
Cabernet Sauvignon (75%), Merlot (20%), Cabernet Franc (3%), Petit Verdot (2%)
Classification
Pauillac AOC, Premier Cru Classe (1855 classification)
Oak
18 months in 100% new French oak barriques
ABV
13.5%
Price
$600-1000 at retail
Drinking window
15-60 from vintage
First vintage
1797

Frequently asked about Chateau Latour

What does Chateau Latour taste like?

On the nose, crème de cassis, pencil lead, slate, compressed earth, dried roses. On the palate, bilberry, dark-berried fruits, black pepper spice, tobacco leaf, mineral-driven tension. Structurally full-bodied, high tannins, high acidity with a extraordinary length with pencil and stone finish. The most structured and austere of the Pauillac first-growths. The L'Enclos parcel of old-vine Cabernet Sauvignon delivers extraordinary concentration and mineral tension; legendary longevity requires patience of decades.

When should I drink Chateau Latour?

Drink 15-60 from vintage. Young vintages benefit from 30-90 minutes of decanting; mature bottles should be handled carefully for sediment.

What food pairs with Chateau Latour?

Entrecote bordelaise with bone marrow and shallot sauce is the canonical pairing. Other strong matches include Roasted Pauillac lamb (agneau de Pauillac) and Truffle risotto with aged Parmigiano. The wine's iron-firm tannins cut the fat; bone marrow richness mirrors the wine's weight.

What grapes are in Chateau Latour?

The blend is Cabernet Sauvignon (75%), Merlot (20%), Cabernet Franc (3%), Petit Verdot (2%). The wine is classified as Pauillac AOC, Premier Cru Classe (1855 classification).

Tags

cabernet franc cabernet sauvignon cellar worthy dry first growth full body high acid high tannin iconic merlot mood bold mood contemplative occasion cellar occasion gift occasion special old world pairs with game pairs with mushroom pairs with red meat pairs with truffles petit verdot price collector still red

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