Wines Pauillac Chateau Latour - 1982

Château Latour 1982 is one of the most celebrated red wines from Bordeaux, hailing from the distinguished Pauillac appellation within the Médoc subregion. Crafted predominantly from Cabernet Sauvignon, complemented by Merlot, Cabernet Franc, and Petit Verdot, this grand vin is a hallmark of both its château and the vintage. The 1982 harvest is renowned among collectors and connoisseurs for delivering ripe, opulent fruit balanced by remarkable structure and longevity. Latour’s prized vineyards are planted on deep gravelly soils over a clay sublayer, benefitting from meticulous vineyard management and stringent selection. The wine undergoes traditional vinification with extended maceration and maturation in new French oak barrels, contributing to its complexity and extraordinary ageing potential. In the glass, Château Latour 1982 exudes an aromatic bouquet of cassis, tobacco, cedar, and earthy truffle, underpinned by a velvety tannic frame and profound depth.

The Pauillac appellation, situated on the left bank of the Gironde estuary, is synonymous with powerful, structured red wines. The unique terroir with gravelly soils ensures excellent drainage while retaining sufficient heat, essential for ripening Cabernet Sauvignon. The region’s temperate maritime climate tempers extremes, promoting slow, even maturation of the grapes. Historically, Pauillac is home to three of Bordeaux’s five First Growths, reflecting centuries of expertise and innovation in winemaking.

This mature Pauillac is best paired with equally refined dishes. Classic red meats such as roast lamb or prime beef, perhaps served with earthy mushrooms or truffle accents, provide an exquisite match. Slow-braised game, such as duck or venison, also complements the wine’s depth. For a regional pairing, consider entrecôte à la bordelaise, cooked with a red wine and shallot sauce, or aged Comté cheese to highlight the wine’s complexity.

Serving such a storied and mature wine demands care. Decant gently, ideally an hour before serving, to allow it to reveal its full spectrum of aromas whilst avoiding sediment. Serve at a temperature between 17 and 18°C, which will allow the nuanced bouquet and supple texture to flourish.