Wines Pauillac Château Lafite Rothschild - 1990

Château Lafite Rothschild 1990 is a legendary red wine from the prestigious Pauillac appellation, nestled in the heart of Bordeaux’s left bank, within the Médoc subregion. Predominantly crafted from Cabernet Sauvignon, with smaller proportions of Merlot, Cabernet Franc and Petit Verdot, this grand vin epitomises elegance and class. The 1990 vintage is celebrated for its remarkable ripeness, complex structure and depth, benefitting from a particularly favourable growing season. Vinification at Lafite emphasises gentle extraction and lengthy ageing in new French oak barrels, resulting in a wine renowned for its refinement, aromatic complexity and exceptional longevity. Upon tasting, expect a bouquet of blackcurrant, cedar, graphite, tobacco and subtle spice, seamlessly integrated with fine tannins and a lingering finish—a true testament to the château’s iconic style.

The Pauillac region is synonymous with some of the world’s most esteemed Cabernet-based wines. Located along the Gironde estuary, its gravelly soils provide perfect drainage and warmth, fostering slow, optimal ripening of the grapes and endowing the wines with concentration and grace. The climate is temperate, heavily influenced by the proximity to the Atlantic, lending freshness and balance. Although Bordeaux boasts a rich history dating back to Roman times, it truly rose to global prominence in the 18th and 19th centuries, with Pauillac’s renowned estates, such as Lafite Rothschild, at the forefront of this acclaim.

With its nobility and structure, Château Lafite Rothschild 1990 pairs beautifully with fine meats such as roast lamb, beef Wellington, or a classic entrecôte à la Bordelaise. For a regional match, consider serving alongside confit de canard or tournedos Rossini. Mature cheeses like aged Comté or Saint-Nectaire will also harmonise well with the wine’s complexity.

To fully appreciate this iconic Pauillac, allow the bottle to rest upright for several hours before serving, decant carefully to avoid sediment, and serve at a temperature of 17-18°C. This will highlight the wine’s splendour and reveal its nuanced layers developed over decades of cellaring.