Le Pauillac de Chateau Latour

In the glass

Aroma: dark cherry, plum, soft earth, light tobacco

Palate: juicy red fruits, cassis, gentle tannins, fresh acidity

Third wine of Latour produced since 1989. Merlot-dominant and made primarily from young vines; developed for the restaurant market as a generously fruity, earlier-drinking Pauillac.

What it pairs with

• Roast chicken with herbs
  Lighter-bodied than the grand vin, Le Pauillac's fruit-forward character pairs well with everyday roasted poultry.
• Charcuterie board with cured meats
  Accessible tannins and fresh fruit do not overwhelm delicate cured meats or pate.
• Grilled lamb chops
  Classic Pauillac pairing at a more accessible format; medium structure and cassis notes work well with quick-grilled lamb.

How to serve Le Pauillac de Chateau Latour

Allow 65 minutes from open to pour.

1. Open and decant. Open 60 minutes before serving and pour into a decanter to aerate.
2. Serve at 14-16°C. Cellar temperature (14-16°C) is the band for this style. Warmer pushes alcohol forward; colder dampens aromatics.
3. Glassware. Use a Burgundy bowl with a wide opening. The bowl shape rewards the wine's structure.
4. Pair with. Roast chicken with herbs, Charcuterie board with cured meats, Grilled lamb chops. Match the wine's structure to the dish's fat and salt.

History

Created annually since 1989 for the restaurant trade, Le Pauillac de Chateau Latour is made from the estate's youngest vines and parcels not meeting the selection criteria for Les Forts de Latour. It was produced occasionally since 1965 but became a consistent annual release in 1989.

1. 1989: First consistent annual release of Le Pauillac de Chateau Latour

Facts

Producer

Chateau Latour · visiting guide

Grapes

Merlot (45%), Cabernet Sauvignon, Cabernet Franc, Petit Verdot

Classification

Pauillac AOC

Oak

20% new French oak barriques

ABV

13.0%

Price

$60-90 at retail

Drinking window

3-12 from vintage

First vintage

1989

Frequently asked about Le Pauillac de Chateau Latour

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