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.
- Open and decant. Open 90 minutes before serving and pour into a decanter to aerate.
- Serve at 16-18°C. Cellar temperature (16-18°C) is the band for this style. Warmer pushes alcohol forward; colder dampens aromatics.
- Glassware. Use a large Bordeaux-style glass. The bowl shape rewards the wine's structure.
- 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.
- 1855 — Classified Premier Cru Classe in the Medoc classification
- 1963 — Sold to a consortium of British and French investors; Harveys of Bristol held majority stake
- 1993 — Acquired by Francois Pinault (Groupe Artemis); major cellar and vineyard renovation begins
- 2012 — Withdrew from en primeur system; wines now released at the estate's chosen maturation date
Facts
- Producer
- Chateau Latour
- 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
Scores
- Wine Advocate 100 (2010 vintage, reviewed 2020)
- Wine Advocate 100 (2003 vintage, reviewed 2006)
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).