Les Forts de Latour

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In the glass

Aroma: black currants, cassis, tobacco leaf, cedar, mineral earth

Palate: dark plum, blackberry, graphite, iron, subtle spice

Second wine of Latour from peripheral L'Enclos plots and younger vines, with a higher Merlot proportion than the grand vin. Retains Latour's mineral iron signature at a fraction of the price.

What it pairs with

• Rack of lamb with Bordelaise sauce Classic Left Bank pairing; the wine's firm tannins and cassis core partner with lamb's sweetness and the sauce's bone marrow richness.More wines for lamb →
• Grilled ribeye with roasted garlic Muscle-driven tannins from Cabernet cut the fat of a well-marbled ribeye; garlic's mellow sweetness after roasting bridges the fruit.More wines for steak →
• Venison with red wine reduction Game's iron-tinged flavour aligns with Les Forts' characteristic mineral and tobacco notes.More wines for venison →

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 Les Forts de 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. Rack of lamb with Bordelaise sauce, Grilled ribeye with roasted garlic, Venison with red wine reduction. Match the wine's structure to the dish's fat and salt.

History

Les Forts de Latour was created in 1966 to use fruit from peripheral parcels and younger vines, while maintaining the same rigorous winemaking standards as the grand vin. Named after the medieval forts (fortified farmhouses) that historically guarded Pauillac's northern border. Aged with the same care as the grand vin but with fewer new barrels.

1. 1966First vintage of Les Forts de Latour produced
2. 2012Like the grand vin, now released at producer's chosen maturity rather than en primeur

Facts

Producer

Chateau Latour · visiting guide

Grapes

Cabernet Sauvignon (70%), Merlot (25%), Cabernet Franc, Petit Verdot

Classification

Pauillac AOC

Oak

18 months in 50-60% new French oak barriques

ABV

13.5%

Price

$120-200 at retail

Drinking window

8-30 from vintage

First vintage

1966

Frequently asked about Les Forts de Latour

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