Description
Grape: 92% Cabernet Sauvignon, 7% Merlot, 1% Petit Verdot
Winemaking:
Fermentation in temperature-controlled stainless steel vats with gentle extraction techniques
Aged for 18–20 months in 100% new French oak barrels, followed by several years of bottle aging before release (as Latour now releases its Grand Vin only when ready)
Food & Wine Pairing Suggestions:
- Dry-aged ribeye steak with rosemary butter
- Lamb chops with thyme and garlic confit
- Duck breast with blackberry reduction
- Beef Wellington
- Aged cheeses like Comté, aged Gouda, or English cheddar
For best results, decant Château Latour 2016 for before serving. Use a Zalto Bordeaux Glass and the Zalto Axium Decanter to fully reveal the wine’s layered complexity and structure.