Private Médoc Wine Tour: Margaux, Pauillac, Saint-Julien
Discover the legendary Mèdoc on a fully private and customizable wine tour. Explore Bordeaux's most prestigious appellations- Pauillac, Saint-Julien and Saint-Estèphe ...
Profile
Structure
Drinking window
Latest scored vintage 2016: best 2019 to 2028.
vintage3 yrs12 yrs14 yrs
Critic scores
| Critic | Vintage | Score |
|---|---|---|
| Wine Advocate reviewed 2020 | 2016 | 89/100 |
Scores as published by each critic for the vintage shown.
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.More wines for chicken and white meat →
- Charcuterie board with cured meats Accessible tannins and fresh fruit do not overwhelm delicate cured meats or pate.More wines for charcuterie and cured meats →
- Grilled lamb chops Classic Pauillac pairing at a more accessible format; medium structure and cassis notes work well with quick-grilled lamb.More wines for lamb →
How to serve Le Pauillac de Chateau Latour
Allow 65 minutes from open to pour.
- Open and decant. Open 60 minutes before serving and pour into a decanter to aerate.
- Serve at 14-16°C. Cellar temperature (14-16°C) is the band for this style. Warmer pushes alcohol forward; colder dampens aromatics.
- Glassware. Use a Burgundy bowl with a wide opening. The bowl shape rewards the wine's structure.
- 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.
- 1989First 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
What does Le Pauillac de Chateau Latour taste like?
On the nose, dark cherry, plum, soft earth, light tobacco. On the palate, juicy red fruits, cassis, gentle tannins, fresh acidity. Structurally medium-bodied, medium tannins, medium acidity with a medium, clean finish. 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.
When should I drink Le Pauillac de Chateau Latour?
Drink 3-12 from vintage. Young vintages benefit from 30-90 minutes of decanting; mature bottles should be handled carefully for sediment.
What food pairs with Le Pauillac de Chateau Latour?
Roast chicken with herbs is the canonical pairing. Other strong matches include Charcuterie board with cured meats and Grilled lamb chops. Lighter-bodied than the grand vin, Le Pauillac's fruit-forward character pairs well with everyday roasted poultry.
What grapes are in Le Pauillac de Chateau Latour?
The blend is Merlot (45%), Cabernet Sauvignon, Cabernet Franc, Petit Verdot. The wine is classified as Pauillac AOC.
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