Les Forts de Latour 1999

Characteristics and tasting tips for Les Forts de Latour 1999

Tasting

Appearance
This red wine reveals a dark garnet core with brick-coloured highlights at the rim. It is clear and brilliant, with even legs.

Nose
The bouquet opens with pure aromas of blackcurrant and cedar. With aeration, it reveals great complexity through tertiary notes of truffle, tobacco, leather and sandalwood, subtly lifted by a touch of white pepper.

Palate
Medium- to full-bodied, the palate offers a texture that is both silky and firm. The tannins, now supple and ripe, are perfectly balanced by a lively acidity that brings great energy. Flavours of black fruit, cedar and subtle saline hints stretch out into a long, persistent finish marked by nuances of graphite and smoke.

Food and wine pairing

This second wine pairs beautifully with roast or braised red meats, such as tournedos or lamb. It will also enhance game dishes, wild mushroom and truffle preparations, and aged hard cheeses.

Serving and cellaring

To fully appreciate this 1999 vintage, it is advisable to decant it gently to remove its natural sediment and serve it at 17–18°C in a large Bordeaux glass. This wine has reached a fine maturity and can be enjoyed now, while still retaining the potential to age for a few more years.

A mature and complex second wine from Pauillac

The estate

Located in the heart of the Bordeaux vineyards, Château Latour is a true icon of the Pauillac appellation. While the site's origins date back to a 14th-century fortress, the wine estate as we know it today was created in the early 18th century under the impetus of the Ségur family. Ranked as a Premier Grand Cru Classé in 1855, this historic estate has been owned since 1993 by François Pinault through his holding company Artémis Domaines. Now run by Frédéric Engerer, the estate stands out for its uncompromising commitment to quality and its recent conversion to organic viticulture.

The vineyard

The terroir of this Pauillac wine enjoys an exceptional location, just a few hundred metres from the Gironde estuary. This proximity to the water moderates the oceanic climate and protects the vines from temperature extremes. The soils consist of gravel on the surface, ensuring excellent drainage, lying over clay subsoils that retain water. The vines thus draw their resources from deep underground to withstand water stress.

Vinification and ageing

After manual harvesting and rigorous sorting, the berries are destemmed and gently crushed. Alcoholic fermentation takes place in temperature-controlled stainless steel vats. The wine then undergoes meticulous ageing for several months in oak barrels, with the proportion of new oak ranging from 50 to 60%. This ageing on fine lees, combined with regular racking, helps to refine the structure.

Grape varieties

This second wine is made from a blend dominated by Cabernet Sauvignon, complemented by a proportion of Merlot generally ranging from 25 to 30%, as well as a touch of Petit Verdot.