Château Latour 2015

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Château Latour 2015

Producer: Château Latour | Appellation: Pauillac, Bordeaux, France
Vintage: 2015 | Classification: Premier Grand Cru Classé (First Growth, 1855)
Blend: Predominantly Cabernet Sauvignon with Merlot and small amounts of Petit Verdot
Drinking Window: 2026–2060+ | Aging Potential: 40+ years

The Wine

The 2015 Château Latour is a monumental Pauillac from one of Bordeaux’s most revered estates. Produced in a warm and successful vintage, the wine combines power, depth, and precision with Latour’s hallmark structure and longevity.

Released later than most Bordeaux due to the estate’s policy of extended ageing before release, the 2015 shows exceptional concentration, impeccable balance, and remarkable ageing potential. It is a classic expression of Latour—intense yet controlled, powerful yet perfectly refined.

Tasting Notes

Nose: Deep aromas of blackcurrant, cassis, and blackberry layered with graphite, cedar, cigar box, and subtle floral notes.

Palate: Full-bodied and structured, with a dense core of dark fruit framed by firm, finely grained tannins. Notes of cocoa, espresso, and crushed stone add complexity and depth.

Finish: Exceptionally long and precise, with lingering mineral, spice, and classic Pauillac character.

Producer Details

Château Latour is one of Bordeaux’s five First Growth estates and among the most prestigious wineries in the world. Located in Pauillac, its vineyards sit on deep gravel soils overlooking the Gironde estuary, ideal for producing structured, long-lived Cabernet Sauvignon wines. The estate is renowned for its uncompromising focus on quality and its decision to release wines only when deemed ready.

Wine Details

Vinification: Fermentation in temperature-controlled vats; aged approximately 18–20 months in French oak barrels (100% new)
Alcohol Content: ~13.5–14% ABV
Cellaring: Best from 2028 onward; will continue to evolve and improve through 2060+

Food Pairing Suggestions

Ideal with:
– Prime rib or côte de bœuf
– Roast lamb
– Game dishes
– Truffle-based cuisine
– Aged hard cheeses