# Château Latour Paulliac 1er cru classé (2011)

- **Producer:** Château Latour
- **Colour:** red
- **Type:** still
- **Grapes:** Cabernet Sauvignon, Merlot, Petit Verdot
- **Region:** Bordeaux, France
- **Style:** Classic
- **Alcohol:** 13.1%
- **Average price:** €879
- **Contains sulphites:** No
- **When to drink:** Now or Later
- **Serving temperature:** 15–18 °C
- **Aromas & flavours:** blackcurrant, aniseed, violet, plum, blackberry, graphite, chocolate, smoke, sweet tobacco, cedar, crushed rock, meat, forest floor, ink

## About this wine

Château Latour Paulliac 1er cru classé 2011 is a distinguished red wine from the renowned Château Latour estate in Pauillac, Bordeaux. Established in the 14th century, Château Latour is one of Bordeaux's most prestigious First Growths, celebrated for its powerful and age-worthy wines. The 2011 vintage is characterized by its classic Médoc style, a result of meticulous selection from the estate's oldest vines, particularly from the L'Enclos vineyard. This vintage was the last to be released under Bordeaux's traditional 'en primeur' sales system, highlighting the estate's evolving approach to wine release. The region of Pauillac, with its distinctive gravelly soils, provides an ideal environment for the primary grape variety, Cabernet Sauvignon, contributing to the wine's structure and aging potential.

## Interesting facts

- Last Latour sold en primeur.
- Grapes from oldest vines in L'Enclos.
- 34% of total crop made it into the Grand Vin.
- Estate transitioning to biodynamic farming.

## Food pairing

The wine's firm tannins and structure are well-suited to complement the richness of proteins like beef and lamb, creating a balanced palate. The savory notes in the wine can echo the earthy or herbaceous elements in dishes, while its complexity can stand up to robust flavors.

## Wine making process

The winemaking process for Château Latour Paulliac 1er cru classé 2011 involves a meticulous plot-by-plot approach. Grapes are fermented in stainless steel vats using extractive winemaking techniques, followed by malolactic fermentation also in vats. The wine then undergoes aging in 100% new French oak barrels. The 2011 harvest occurred between September 12 and September 26, with significant selection due to challenging weather. The estate has been in a process of transitioning towards biodynamic farming, with a portion of its vineyards already managed this way. Notably, the 2011 vintage marked the last release under the traditional Bordeaux 'en primeur' system, as Château Latour adopted a new sales policy of releasing wines only when they are deemed ready to drink.