2001 Chateau Latour
2001 Chateau Latour
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2001 Chateau Latour
Pauillac is a well-regarded a commune and appellation on Bordeaux's Médoc peninsula. It is home to some of the world's most famous and expensive red wines, wines made predominantly from the Cabernet Sauvignon grape variety.
Wine style
Over hundreds of vintages, the châteaux and their winemakers have become very skilled at emphasizing the individuality of their vineyards. There is general agreement that the styles of those "top three" châteaux are discernibly different.
Pauillac grape varieties
Cabernet Sauvignon usually accounts for 50 percent of most blends, and perhaps two-thirds or more of many Cru Classé wines. Cabernet Franc, Merlot, Carmenère, Petit Verdot and Malbec are also permitted for use under the Pauillac appellation laws. In a few examples Merlot can be prominent.
Some of the world's most famous wines.
From Barolo to Bordeaux, these wines are steeped in tradition. The style covers a broad spectrum of flavor profiles, but tend to be elegant and structured and can be cellared for a long time.
Characteristics
- Earth
- Bell Pepper
- Tobacco
- Cassis
- Cedar
- Structure
Key Wines
Cabernet Sauvignon – Merlot wines are made from two of the world's most famous and most widely grown wine grapes. The pair form the foundation of many of the great wines of Bordeaux, where this classic blend (often dubbed "Bordeaux Blend") is thought to have originated.
For centuries, Cabernet Sauvignon and Merlot have been the quintessential Bordeaux wine grapes, but their fame and popularity have now taken them far beyond the banks of the Garonne, Dordogne and Gironde, to the furthest reaches of the wine world. The most obvious include Italy, Australia, Chile and the US, but also such far-flung nations as Argentina, South Africa, New Zealand, Canada and Israel with the exact proportions of each variety used varying by region, winemaker and style.
Best food pairings for Cabernet Sauvignon – Merlot wines include:
- Sautéed shiitake mushrooms
- Slow-cooked beef roast
- Seared venison rump with red wine and rosemary butter
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