Wines Pauillac Château Latour - Premier Cru - 2000

Viniou Reviews

Château Latour 2000 is widely considered a benchmark vintage for this illustrious First Growth from Pauillac in Bordeaux. The wine is based primarily on Cabernet Sauvignon, supported by Merlot, with minor portions of Cabernet Franc and Petit Verdot. This classic Pauillac blend benefits from the gravely, well-drained soils of the Latour estate, which are particularly suited to producing structured, age-worthy reds. The 2000 vintage was marked by superb weather: a relatively mild spring, followed by a warm, dry summer, leading to perfectly ripe grapes. Traditional vinification methods were used, with meticulous selection, fermentation in temperature-controlled stainless steel, and élevage in new French oak barriques that impart further finesse and longevity.

The Pauillac region sits at the heart of the Médoc area, on the Left Bank of the Gironde estuary. The gravelly soils and proximity to the river contribute to the unique microclimate that enables Cabernet Sauvignon to reach its full potential, delivering wines of nobility and power. Pauillac’s history is inextricably linked with the rise of Bordeaux as a leading wine region, with several châteaux—including Latour—establishing a global reputation since the 18th century. The wealth of stones in the soil reflects sunlight and ensures excellent drainage, factors essential for the production of world-class reds.

A wine of this calibre and pedigree deserves equally sophisticated pairings. It will shine alongside classic French dishes such as roast lamb with garlic and rosemary, beef Wellington, or slowly braised beef cheeks. Regional Bordelais cuisine, such as entrecôte à la bordelaise (steak with a rich red wine and shallot sauce), brings out the seductive dark fruit, earthy and cedar notes of the wine. Mature cheeses like Comté or aged Gruyère also prove a harmonious match.

For optimal enjoyment, this Château Latour 2000 should be decanted two to three hours before serving to allow the bouquet to unfurl and the tannins to soften. Serve at 17-18°C to showcase its depth, complexity, and remarkable length on the palate.