| Packaging | Bottle (75cl) |
|---|---|
| Style | Wines |
| Colour | Red |
| Vintage | 2016 |
| Country | France |
| Type of Appellation | AOC |
| Region | Bordeaux |
| Appellation | Pauillac |
| Estate | Latour |
| Alcohol by volume | 13,5 % |
| Current phase |
Maturity
|
The values displayed here are estimates provided by users of the Viniou app and do not represent a sale offer.
| Bottle (75cl) | |
| 2025 | £798.34 |
|---|
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Youth
2019 - 2023
|
Maturity
2024 - 2031
|
Peak
2032 - 2047
|
Decline
2048 - 2068+
|
| Grape variety | Percentage |
|---|---|
| Cabernet Sauvignon | 94 % |
| Merlot | 5 % |
| Cabernet Franc | 1 % |
Château Latour 2016 is a truly exceptional red wine from one of Bordeaux’s most illustrious estates. Crafted predominantly from Cabernet Sauvignon, with Merlot and smaller amounts of Cabernet Franc and Petit Verdot, this vintage reflects the stature of the Pauillac appellation. The 2016 growing season was marked by a rainy spring and ideal conditions in summer, resulting in grapes of high concentration and freshness. In the glass, Château Latour 2016 is profoundly complex: notes of blackcurrant, graphite, cigar box and a subtle hint of violet are balanced by dense tannins, remarkable precision and a long, lingering finish. The wine is aged in new French oak barrels for 18-20 months, adding layers of subtle spice and structure.
Pauillac, at the heart of the Médoc, is renowned for producing some of the world’s most long-lived and prestigious red wines. The region benefits from a temperate maritime climate, with the proximity of the Gironde estuary tempering both heat and threat of frost. The soils here are gravelly and well-drained, ideal for Cabernet Sauvignon, yielding wines with powerful structure and deep complexity. Château Latour itself has a long and storied history dating back to the 14th century, and has been at the forefront of quality in Bordeaux’s Left Bank.
For food pairings, Château Latour 2016 deserves premium ingredients and refined preparation. Classic dishes of the region make natural companions, such as Pauillac lamb roasted with rosemary or entrecôte à la Bordelaise with a rich shallot and red wine sauce. Game meats, such as venison or duck breast, as well as aged hard cheeses, complement the wine’s depth and structure particularly well.
To fully appreciate the wine’s aromatic complexity and youthful energy, decant it for several hours before serving. Ideal tasting temperature is between 16-18°C. This wine will certainly reward further cellaring, but offers immense pleasure even now with proper preparation.
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