Château Latour
Grand Vin Pauillac (Premier Grand Cru Classé)
Pauillac
2004
Vintage
Varietal
Bordeaux Blend
ABV
Where it is, July 2026
At Peak: in the heart of its drinking window (2010-2040).
In 2026, the Chateau Latour Grand Vin 2004 sits at a particularly rewarding point in its long drinking arc: year sixteen of a 30-year peak window that runs from 2010 through 2040. This mid-to-late peak timing means the wine has fully left the secondary development phase and entered the tertiary complexity zone, where the primary cassis and dark plum fruit of youth have evolved into a rich, layered matrix of truffle, earth, tobacco, cedar, and mineral-driven complexity. The 2004 Left Bank vintage earned a WS 89 Very Good rating and was characterized as an overlooked vintage with round, supple tannins and charming fruit, and that precisely describes what is in the glass in 2026. The tannins are fully resolved and silky, the acid freshness that Latour's Fort Medoc limestone naturally preserves is still very much present, and the wine's overall impression is of a generously evolved, complex claret at a harmonious peak that will persist for another decade or more. Unlike the great 2005, 2009, or 2010 Left Bank vintages that reward patient cellaring, the 2004 Latour is a wine for now, speaking eloquently to those who open it. Explore the broader Bordeaux collection via our [Bordeaux region guide](/wines/region/bordeaux) or discover other great [Bordeaux Blend](/wines/varietal/bordeaux-blend) wines in our cellar.
The ‘04 Grand Vin Pauillac (Premier Grand Cru Classé).
Sixteen years into its peak window, the 2004 Latour Grand Vin is drinking beautifully: an overlooked vintage that Latour's limestone terroir and rigorous selection converted into a wine of unexpected depth and refinement.
Drinking window
Tasting note
Mature garnet with a terracotta-brick rim that signals sixteen years of careful cellaring, the color showing the graceful development typical of fine Latour in a moderate vintage. The nose is rich and evolved: truffle is the first impression, a distinctive earthy-mineral quality that speaks to the wine's mature development, followed closely by cassis and blackberry fruit that retain remarkable freshness despite the wine's age. Cedar, tobacco, and dried herb unfold with aeration, building to the characteristic Latour gravitas that defines this estate's style in every vintage. On the palate, the 2004 delivers what its provenance promises: a focused, mineral-driven wine with fine, fully resolved tannins and an acid structure that Latour's limestone terroir preserves even in modest vintages. The mid-palate layers dark plum and earthy complexity with the kind of site transparency that first growths achieve in good years regardless of vintage reputation. The finish is long and persistent, concluding on notes of pencil lead, cedar, and the distinctive iron-mineral quality of the Fort Medoc plateau. This is a wine of genuine refinement and considerable pleasure: not the power statement of the 2000 or 2010 Latour, but a wine that rewards attention and delivers beautifully at the table across a long meal.
The 2004 vintage
The 2004 Bordeaux Left Bank vintage developed a reputation as one of the more underappreciated of the decade, unfairly overshadowed by the exceptional 2000, 2003, 2005, and subsequent blockbuster years. The growing season was cool and damp in spring, with wet conditions delaying and complicating flowering and reducing crop set across the Medoc. July and August brought warmer conditions that allowed phenolic maturity to develop, though persistent cloud cover through much of the summer prevented the heat accumulation that drives the great Left Bank vintages. Harvest conditions in late September and early October were favorable, and the fruit that survived the difficult spring showed genuine quality at the first growth level. Wine Spectator rated the 2004 Pauillac and Left Bank at WS 89 Very Good, describing the wines as an overlooked vintage with round, supple tannins and charming fruit. For Chateau Latour, whose Fort Medoc limestone plateau produces wines with natural acidity regardless of vintage conditions, 2004's modest fruit concentration was amplified by the terroir's structural precision into something considerably more compelling than the appellation average suggested.
About Château Latour
Chateau Latour, the southernmost of Pauillac's three first growths and the estate most closely associated with structural longevity across diverse vintage conditions, has been owned by the Pinault family (Artemis Domaines) since 1993. The Fort Medoc vineyard at the core of the Grand Vin encompasses approximately 47 hectares planted predominantly to Cabernet Sauvignon on a gravelly limestone plateau above the Gironde that provides excellent drainage and allows the estate to consistently outperform the appellation average in difficult vintages. Latour's winemaking emphasizes extended maceration for tannin extraction and long elevage in new French oak running 18 to 24 months, producing wines that demand patience but reward it lavishly. The Grand Vin was withdrawn from the en primeur market in 2012 and is now released only when the estate considers it ready for sale, a decision that underscores the estate's confidence in its wines and its commitment to quality over commercial convenience.
From the cellar: pair with
Roast tenderloin of beef with truffle jus
The wine's evolved tertiary truffle note and cedar-mineral finish find a natural counterpart in the earthy richness of truffle; Latour's firm but silky tannins engage the beef protein without overwhelming the dish's delicacy.
Braised lamb shoulder with root vegetable puree
The 2004's round, supple tannin profile and evolved plum-and-earth complexity are a classic match for slow-braised lamb; the wine's natural acidity cuts through the richness and keeps the pairing fresh through multiple pours.
Aged Mimolette or 24-month Comté
The wine's tertiary cedar and tobacco complexity resonates with the caramel depth of long-aged hard cheese; the firm acid structure refreshes the palate between bites of the dense, crystalline paste.
Service & cellaring
- Serving Temp
- 63-65F (17-18C)
- Decanting
- Decant 60 to 90 minutes. At year sixteen of peak in 2026, gentle aeration opens the truffle and cedar tertiary aromatics beautifully; do not exceed 2 hours at this stage of development.
- Cellar Storage
- 55F (13C), 65% humidity, bottle on its side.
The drinking window on this bottle is calculated with the Cellared Ageability Index (CAI) v1.0, a 10-factor model. Try the free drinking window calculator on any wine, or read when to drink wine for the practical signals.
More from Pauillac
Frequently Asked
When is the best time to drink the 2004 Chateau Latour?
The wine entered its drinking window in 2008 and has been at peak since 2010. In 2026 it sits at year sixteen of a 30-year prime window running through 2040, making it an excellent candidate for drinking now or holding for another decade. Unlike the more structurally demanding 2003, 2005, or 2010 Latour, the 2004 is fully resolved and harmonious today, offering immediate drinking pleasure alongside the complexity of more than two decades of cellar development. The next eight to ten years represent the wine's sweetest spot.
Should I decant the 2004 Chateau Latour?
Decant for 60 to 90 minutes in a wide-mouth decanter. At 22 years of age, the wine benefits more from gentle aeration to open its aromatics than from prolonged exposure; the truffle and cedar notes that define the wine's tertiary development bloom beautifully with an hour of air. Do not leave it in a decanter for more than two hours, as the wine's evolved fruit concentration means it will fade faster than a younger Latour would. Serve at 63 to 65 degrees Fahrenheit.
What foods pair best with the 2004 Chateau Latour?
The 2004's evolved tertiary complexity (truffle, cedar, earth) and round, supple tannins make it an ideal companion for preparations with earthy depth and richness. Roast or braised beef with truffle or mushroom preparations is the classic pairing. Slow-braised lamb shoulder or venison with root vegetable accompaniments also work beautifully. The wine's Latour acidity and mineral finish ensure it handles richly sauced preparations without fading, and aged hard cheeses (Mimolette, mature Comté) extend the evening elegantly.
How does the 2004 Latour compare to other Latour vintages?
The 2004 Latour sits in the approachable, mid-weight category alongside the 2001 and 2008 vintages: not the structural giants of 2000, 2005, or 2010, but wines that deliver earlier, more accessible drinking pleasure while retaining Latour's fundamental character. The 2010 and 2016 Grand Vins are the modern references for sheer power and aging potential, requiring 30-plus years of patience. The 2004 is ideal for those who want Latour's identity (limestone mineral, cedar, exceptional structural longevity) in a more harmonious, evolved frame at a significantly more accessible price point.
What is the composition of the 2004 Chateau Latour Grand Vin?
The 2004 Grand Vin is composed of 89 percent Cabernet Sauvignon with the remainder split between Merlot and Petit Verdot, typical of Latour's composition in moderate vintages where Cabernet's performance on the Fort Medoc limestone was strong. The high Cabernet proportion is what gives the wine its characteristic structure and longevity even in a vintage rated only Very Good across the broader Left Bank; the limestone plateau's drainage and natural acidity allow Latour to ripen Cabernet fully even when less-favorably sited neighbors struggle.