Château Latour 1982

Grapes: 75% Cabernet Sauvignon, 20% Merlot, 5% Cabernet Franc and Petit Verdot.

The weather conditions in 1982 were exceptional; it was a warm and dry year, which allowed for the production of very ripe tannins. The grapes were harvested entirely by hand, plot by plot, with destemming and a light crushing before fermentation. Fermentation takes place in stainless steel and wooden tanks at controlled temperatures to extract color, aroma, and tannins. Maceration is prolonged to maximize extraction with frequent pump-overs.

One of the most important aspects of Latour 1982 was its long aging, approximately 18 to 22 months in new French oak barrels, with periodic rackings to clarify the wine in the traditional way with egg white before bottling.

All of this resulted in a wine of enormous concentration, abundant tannins, great aging potential and an aromatic complexity that today, more than 40 years later, remains a global benchmark.

View:

It has a deep, dark garnet color with a mahogany rim. Very bright and clear with a medium-high intensity.

Nose:

Aromas of cassis, blackberry, cedar, fine tobacco, and spices. Hints of roasted coffee and black truffle.

Mouth:

It maintains an impressive structure, with tannins still present but perfectly integrated, great depth and an exaggeratedly long finish.

Since this wine is over 40 years old, it's best to open the bottle 30 to 60 minutes before serving and decant it. A large, fine-glass Bordeaux chalice is recommended.

It is best served with refined dishes that are not overly spiced.

Classic pairings would include beef tenderloin or ribeye, roast suckling lamb, venison, or duck breast with mushroom or truffle sauce.

Exceptional pairings such as wood pigeon, roast pigeon, stewed red-legged partridge or hot foie gras accompanied by black truffle sauce.

If you're looking for a fine dining pairing, one of the most prestigious combinations would be aged beef sirloin with black truffle and a garnish of porcini mushrooms.