Les Forts de Latour

This sophisticated Pauillac second wine pairs superbly with roast duck breast, grilled rib‑eye with herb butter, venison loin, or aged blue cheese. The wine’s structure and freshness complement rich proteins and savory flavors, while its graphite edge balances cream-based sauces.

Planted on deep, well-drained gravel soils at Pauillac’s southern edge, the vines benefit from rigorous viticulture. The same meticulous care as the Grand Vin is applied—manual canopy management, green harvesting, and hand harvesting—ensuring optimal ripeness and vine balance.

Matured for approximately 16–18 months in 50–60% new French oak barrels, this vintage offers oak-enhanced structure without overshadowing the fruit's clarity and finesse.

Grapes are hand-sorted and fermented in temperature-controlled stainless steel vats. The wine undergoes malolactic fermentation and is aged partly in oak. While region-specific yeast strains are used, the winemaking mirrors that of Château Latour’s flagship, emphasizing consistency and precision.

At the beginning of the eighteenth century Chateau Latour started to be highly recognized around the world thanks to the reconquest of the British market and the development of the wine business in Northern Europe. The aristocracy and other wealthy groups of consumers became very enthusiastic about a few great estates of which Latour was one. And that was how Thomas Jefferson ambassador of the United States in France and future President discovered this wine in 1787. At that time a cask of Chateau Latour was already worth twenty times as much as one of ordinary Bordeaux wine. The reputation of Chateau Latour was consolidated during the 19th century. It was confirmed in 1855 when the government of Napoléon III decided to classify the growths of the Médoc and the Graves for the International Exhibition in Paris: Chateau Latour was classified as a First Growth. The existing chateau was built during this Golden Age between 1862 and 1864.