Wine detail

Château La Tour Carnet

Château La Tour Carnet Rouge

Haut-Médoc

2015

Vintage

Varietal

Merlot

Peak 2020-2033

Where it is, October 2026

At Peak: inside the peak window (2020-2033), within the full drinking arc.

This bottle is in its peak window through 2033, with a drinking horizon to 2039.

The ‘15 Château La Tour Carnet Rouge.

Château La Tour Carnet Rouge 2015 is a Merlot from Haut-Médoc, France.

Cellared Ageability Index (CAI) drinking timeline

Full drinking arcYou are here · at peak, 2026

Storage and bottle condition can shift the experience.

Full drinking arc 2018-2039Peak window 2020-2033

The peak window sits inside the broader full drinking arc.

Tasting note

Château La Tour Carnet Rouge 2015 has a full body, fresh acidity, and firm tannins.

The 2015 vintage

Château La Tour Carnet's 2015 Rouge is a Merlot from Haut-Médoc, France.

About Château La Tour Carnet

Château La Tour Carnet's Rouge is a Merlot from Haut-Médoc, France.

From the cellar: pair with

Bone-in ribeye with rosemary butter

The pairing is scaled to the wine's full body.

Braised short ribs with truffle polenta

The wine's fresh acidity keeps the pairing lively.

Aged Comté with quince paste

The pairing leaves room for the wine's firm tannins.

More from Haut-Médoc

Frequently Asked

What is Château La Tour Carnet Rouge 2015?

Château La Tour Carnet Rouge 2015 is a Merlot from Haut-Médoc, France.

What does Château La Tour Carnet Rouge 2015 taste like?

Château La Tour Carnet Rouge 2015 has a full body, fresh acidity, and firm tannins.

When should Château La Tour Carnet Rouge 2015 be opened?

The canonical CAI full drinking arc is 2018-2039. Within that arc, the peak window is 2020-2033. The full arc is the broader period the wine may drink well; the peak window is when it is most likely to show its best balance. Storage, fill level, cork condition, and preference can shift the decision. Taste before adding more air or holding the rest.

What pairs with Château La Tour Carnet Rouge 2015?

Pair this wine with Bone-in ribeye with rosemary butter; Braised short ribs with truffle polenta; or Aged Comté with quince paste.