Chateau Latour 2013
Country:France
Region:Bordeaux
Color:Red
Sweetness:Dry
Vintage:2013
ABV:13
Volume:0.75
SKU:
N/A
View all Characteristics
Hurry! Promo ends in:
14 days
22 hours
47 minutes
6 in stock
5 135,00 zł
Najniższa cena produktu w okresie 30 dni przed wprowadzeniem obniżki 5 135,00 zł
Pickup today in store
Same-day delivery in Warsaw via Wolt
Nationwide shipping in Poland: (2–3 days)
All Characteristics
Key DetailsColor
Deep Ruby
Clarity
Clear
Sweetness
Dry
Brand
Latour
Country
France
Alcohol
13%
Sensory StructureAlcohol
10-11%
12-13%
14-14+%
20–30%
Acidity
low
med-
med
med+
high
Tannins
low
med-
med
med+
high
Aroma Intensity
subtle
medium
expressive
intense
Flavor Profile
light / neutral
balanced
rich / bold
complex / layered
Body
light
med-
med
med+
full
Finish
short
medium
long
very long
Tasting CharacteristicsChâteau Latour 2013 comes from a demanding vintage, yet the estate’s meticulous vineyard work and strict fruit selection produced a wine of remarkable precision and classical restraint. Cabernet Sauvignon leads with its signature backbone: firm tannins, dark fruit, mineral austerity and refined oak integration. It is not a showy or opulent Latour, but a disciplined, elegant interpretation of the terroir, built on purity, linearity and unmistakable Pauillac identity.
Aromas and flavours:
Primary
Aroma / Nose: Blackcurrant, blackberry skin, cedar box, pencil shavings, graphite, dry tobacco leaf, crushed rocks and a faint forest-floor earthiness.
Secondary
Palate / Taste: Medium+ body with a focused, linear structure. Cassis, black cherry and plum blend with cedar spice, flint, tobacco and subtle savory herbs. Tannins are fine but firm, giving the wine a vertical, architectural feel, supported by fresh acidity.
Tertiary
Finish: Long, dry and distinctly mineral — graphite, cedar, cassis skin and earthy nuances unfold slowly, leaving a refined, persistent echo.
GastronomyServe at 18 C after 45–60 minutes of decanting. Château Latour 2013 pairs beautifully with classic French cuisine and structured meat dishes: roast lamb with rosemary, beef tenderloin, duck breast, venison medallions, mushroom ragout, or dishes with truffle. Aged hard cheeses — Comté, Gruyère, old Gouda, mature cheddar — complement its tannic backbone and savory minerality.
Food Pairing Suggestions:
Meat
Cheese
