Viniou Reviews
Château Latour 2014, hailing from the esteemed appellation of Pauillac in Bordeaux, is a wine that personifies the elegance and complexity typical of the region. This particular vintage is a blend, often comprising primarily Cabernet Sauvignon, with Merlot, Cabernet Franc, and a touch of Petit Verdot playing supporting roles. The 2014 vintage was marked by a cool, wet summer that was saved by a warm, dry September, leading to a vintage of considerable finesse and structure. The terroir of Pauillac, characterised by its gravelly soils over clay and limestone subsoils, imparts a distinctive minerality and refined texture to the wines produced here. Château Latour's meticulous vinification process includes fermentation in temperature-controlled stainless steel vats before being aged in French oak barrels, which adds layers of complexity and longevity to the wine.
The region of Pauillac, located in the Médoc area of Bordeaux, is one of the most renowned wine-producing areas in the world. The maritime climate, tempered by its proximity to the Gironde estuary, ensures mild winters and warm, dry summers, ideal for the slow and even ripening of grapes. The history of winemaking in Pauillac dates back several centuries, with the domaine of Château Latour being one of the original estates included in the 1855 Classification of Médoc wines, recognised for its supreme quality and heritage.
When pairing this Pauillac with food, consider dishes that can match its structure and complexity. Classic beef dishes such as roast beef or filet mignon with a Bordelaise sauce are excellent choices. Rich, gamey meats like venison or duck also pair beautifully, and for a touch of local flavour, a classic Bordelaise entrecôte with a red wine reduction would be sublime.
To fully appreciate Château Latour 2014, it is best to serve it at a temperature between 16-18°C. Allow the wine to breathe for at least an hour before serving to enable the intricate aromas and flavours to unfold. This wine, with its potential for longevity, can be enjoyed now or cellared for several more years for enhanced depth and complexity.
