wine still
reserve
Château Latour
Pauillac, France
About this product
Pauillac First Growth — the most age-worthy wine in Bordeaux. The grand vin is produced only from the Enclos (the walled vineyard around the tower, 47 hectares). Withdrawn from en primeur since 2012 — released when deemed ready. The 1961, 1982, 2000, 2003, and 2010 are legendary. Needs minimum 20 years from vintage in good years, 35–50 in great years. The wine that most demands patience of all the First Growths.
The deductive profile Library
colourdeep ruby-garnet, opaque when young
noseblackcurrant, iron, graphite, cedar, earth
palatefirm, structured, grip; 25–50 year potential in great years
Service
notecan be served with a hard decant 2+ hours for young vintages
temp c17°C
decant minutes90 min
Open The Library to see this section in full.
Open The LibraryTasting profile
blackcurrant, iron, graphite, cedar, earth
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Pairings
complement
main
Château Latour — the most powerful, age-worthy Pauillac — demands red meat of equivalent structure. Aged côte de boeuf provides the fat, protein, and intensity to absorb Latour's formidable tannic architecture. Bone marrow adds unctuous richness; béarnaise provides herbal-acid counterpoint.
classic
main
complement
Meat poultry
Latour demands the most serious lamb preparation; the saddle (the finest cut) and morel jus's earthy richness match the wine's graphite-iron austerity; dauphine potatoes provide textural richness
classic
main
elevate
beef
Pauillac AOC lamb is designated specifically to pair with Pauillac Premier Cru; the greatest terroir pairing in Bordeaux
classic
main
complement
celebration
Château Latour's iron structure belongs with Pauillac lamb; the château's appellation is named for the wine
classic
celebration
complement
Meat poultry
Magret de canard's extraordinary fat depth (from Gascon foie gras ducks) and the cherry-Armagnac sauce bridge Latour's cassis-cedar; the duck fat softens the wine's powerful tannins
established
main
complement
food
Château Latour's structured power pairs with the beef Stroganoff's richness; both are built for endurance
established
main
complement
Meat poultry
Pigeon's iron-gamey character resonates with Latour's iron and graphite; beetroot's earthy sweetness provides a bridge; red wine reduction mirrors the glass; foie gras parfait's fat softens the tannins
established
main
complement
Charcuterie cheese
Aged Cheddar's lactic-sharp crystalline character is one of the few cheeses with the structure for Latour's austerity; its acidity creates tension while the fat softens the tannins
suggested
cheese