Wine detail

Château Latour

Les Forts de Latour Pauillac

Pauillac

2015

Vintage

Varietal

Bordeaux Blend

ABV

13.5%

Peak 2021-2045

Where it is, October 2026

At Peak: inside the peak window (2021-2045), within the full drinking arc.

This bottle is in its peak window through 2045, with a drinking horizon to 2055.

The ‘15 Les Forts de Latour Pauillac.

Les Forts de Latour Pauillac 2015 is a Bordeaux Blend from 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 2019-2055Peak window 2021-2045

The peak window sits inside the broader full drinking arc.

Tasting note

Les Forts de Latour Pauillac 2015 has a full body, balanced acidity, and firm tannins.

The 2015 vintage

Château Latour's 2015 wine is a Bordeaux Blend from France.

About Château Latour

Château Latour's wine is a Bordeaux Blend from France.

From the cellar: pair with

Roasted rack of lamb with Bordelaise sauce

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

Braised oxtail with truffle oil

The wine's balanced acidity keeps the pairing lively.

Beef Wellington with mushroom duxelles

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

More from Pauillac

Frequently Asked

What is Les Forts de Latour Pauillac 2015?

Les Forts de Latour Pauillac 2015 is a Bordeaux Blend from France.

What does Les Forts de Latour Pauillac 2015 taste like?

Les Forts de Latour Pauillac 2015 has a full body, balanced acidity, and firm tannins.

When should Les Forts de Latour Pauillac 2015 be opened?

The canonical CAI full drinking arc is 2019-2055. Within that arc, the peak window is 2021-2045. 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 Les Forts de Latour Pauillac 2015?

Pair this wine with Roasted rack of lamb with Bordelaise sauce; Braised oxtail with truffle oil; or Beef Wellington with mushroom duxelles.