Chateau Latour

In the glass

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.
• 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.
• Truffle risotto with aged Parmigiano
  In mature vintages, Latour develops truffle-and-earth tones that resonate with white truffle oil and funky aged cheese.
• Wild mushroom tart with thyme
  Forest-floor aromatics in old-vintage Latour are echoed by earthy mushrooms; rich pastry provides structure.

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. 1855: Classified Premier Cru Classe in the Medoc classification
2. 1963: Sold to a consortium of British and French investors; Harveys of Bristol held majority stake
3. 1993: Acquired by Francois Pinault (Groupe Artemis); major cellar and vineyard renovation begins
4. 2012: Withdrew 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

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