Château Latour
Les Forts de Latour Pauillac
Pauillac
2016
Vintage
Varietal
Bordeaux Blend
ABV
13.5%
Where it is, October 2026
At Peak: inside the peak window (2022-2046), within the full drinking arc.
This bottle is in its peak window through 2046, with a drinking horizon to 2056.
The ‘16 Les Forts de Latour Pauillac.
Les Forts de Latour Pauillac 2016 is a Bordeaux Blend from France.
Cellared Ageability Index (CAI) drinking timeline
Storage and bottle condition can shift the experience.
The peak window sits inside the broader full drinking arc.
Tasting note
Les Forts de Latour Pauillac 2016 has a full body, balanced acidity, and firm tannins.
The 2016 vintage
Château Latour's 2016 wine is a Bordeaux Blend from France.
About Château Latour
Château Latour's wine is a Bordeaux Blend from France.
Pairing suggestions
Cellared suggestions based on the wine and dish descriptions.
Roasted rack of lamb with Pauillac sauce
The pairing is scaled to the wine's full body.
Braised oxtail with celery root
The wine's balanced acidity keeps the pairing lively.
Pan-seared duck breast with port reduction
The pairing leaves room for the wine's firm tannins.
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- 2018Chateau Latour Les Forts de Latour
Cabernet Sauvignon · Peak 2028-2049
- 2020Château Lynch-Bages Château Lynch-Bages
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Frequently Asked
What is Les Forts de Latour Pauillac 2016?
Les Forts de Latour Pauillac 2016 is a Bordeaux Blend from France.
What does Les Forts de Latour Pauillac 2016 taste like?
Les Forts de Latour Pauillac 2016 has a full body, balanced acidity, and firm tannins.
When should Les Forts de Latour Pauillac 2016 be opened?
The canonical CAI full drinking arc is 2020-2056. Within that arc, the peak window is 2022-2046. 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 2016?
Pair this wine with Roasted rack of lamb with Pauillac sauce; Braised oxtail with celery root; or Pan-seared duck breast with port reduction.