# Les Forts De Latour (2006)

- **Producer:** Societe Civile Du Vignoble De Chateau Latour
- **Colour:** red
- **Type:** still
- **Grapes:** Cabernet Sauvignon 70%, Merlot 30%
- **Region:** Bordeaux, France
- **Style:** Classic
- **Alcohol:** 13.3%
- **Average price:** €230
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 16–18 °C
- **Aromas & flavours:** blackcurrant, blackberry, black cherry, cedar, pencil lead, vanilla, cloves, toast, tobacco, earth, mushroom, leather

## About this wine

Les Forts de Latour, produced by the esteemed Societe Civile Du Vignoble De Chateau Latour, is a distinguished red wine from the Pauillac appellation in Bordeaux, France. First released in 1966, it has since become a consistent and highly regarded wine in its own right. The grapes are sourced from the younger vines within Château Latour's prestigious 'Enclos' vineyard and surrounding plots, typically at least 12 years old. The 2006 vintage presented a unique set of weather conditions, demanding rigorous selection to achieve the wine's characteristic structure and depth. This wine is celebrated for its precision, energy, and mineral complexity, embodying the classic Pauillac style with a notable capacity for aging.

## Interesting facts

- Debut vintage was 1966.
- Grapes come from younger vines in the famed 'Enclos' vineyard.
- 47% of Château Latour's total production went into this wine in 2006.
- Considered by some critics to outperform other Pauillac estates' Grand Vins in this vintage.

## Food pairing

The firm tannins and full body of Les Forts de Latour are well-suited to rich, protein-heavy dishes. The wine's structure can cut through the richness of fatty meats, while its complex fruit and earthy notes complement the savory flavors of game and roasted meats. Herbs and earthy elements in the food can echo the wine's own subtle complexities.

## Wine making process

The winemaking process for Les Forts de Latour involves meticulous parcel-by-parcel vinification in temperature-controlled stainless steel vats. This method allows for precise management of fermentation temperatures, crucial for extracting optimal color, tannins, and fruit character. Following fermentation, the wine typically undergoes aging in 50% new French oak barrels, which imparts complexity and structure, preparing it for extended cellaring. The 2006 vintage, in particular, necessitated careful selection of grapes due to the challenging weather patterns, ensuring only the best fruit contributed to the final blend. This rigorous approach underscores the estate's commitment to quality and the development of wines with profound aging potential.