Château Latour 2000

Grapes: 77% Cabernet Sauvignon, 16% Merlot, 4% Cabernet Franc, 3% Petit Verdot.

Although each plot is vinified separately, the process follows a very precise philosophy of rigorous selection and minimal intervention. The first selection takes place in the vineyard, and a second in the winery. The grapes undergo complete destemming before fermentation, which occurs in temperature-controlled stainless steel tanks. Maceration lasts approximately three to four weeks to extract color, tannins, and aromatic compounds.

The wine is aged in French oak barrels, with a high proportion of new barrels, for approximately 18 months, with periodic racking every few months to clarify and stabilize it. It is bottled without aggressive filtration to preserve concentration and structure.

View:

It has a deep garnet color with ruby highlights.

Nose:

Intense and complex aromas of cassis and blackcurrant, blackberries, graphite and licorice. Floral touches of violet and dried flowers.

Mouth:

A powerful and profound entry with a high concentration of dark fruit. Abundant yet fine and silky tannins. A fresh acidity maintains balance, and the wine has a dense and ample texture. It boasts a very long finish with lingering notes of dark fruit, cedar, damp earth, tobacco, and graphite.

It is recommended to decant 30 to 60 minutes before consumption; if the bottle has been well preserved, this period can be increased to 2 hours, testing it periodically.

Serve in a large Bordeaux-style glass, made of fine crystal with a slightly closed rim.

The best pairings are dishes with enough intensity to complement it without overshadowing its nuances of cassis, graphite, cedar, tobacco and fruit.

The most classic options are beef Wellington with red wine sauce, grilled aged beef ribeye, beef entrecote with Bordeaux reduction or roast pork ribs with Provençal herbs.

Perfect with game meats such as stewed partridge, truffled pheasant or stewed wild boar.