Chateau Latour
Les Forts de Latour
Pauillac
1995
Vintage
Varietal
Cabernet Sauvignon
Where it is, October 2026
At Peak: inside the peak window (2004-2028), within the full drinking arc.
This bottle is in its peak window through 2028, with a drinking horizon to 2038.
The ‘95 Les Forts de Latour.
Les Forts de Latour 1995 is a Cabernet Sauvignon from Pauillac, 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
Chateau Latour's 1995 Les Forts de Latour should offer Cabernet Sauvignon aromas of cassis, black cherry and cedar, with a leafy note. Pauillac fruit is expected to feel concentrated and mature, still framed by firm tannins and supported by acidity that keeps the palate clear. Peak maturity reaches 2028 and the wider drinking range lasts through 2038. The finish should be savory and persistent, with dark fruit, tobacco like earth and spice.
The 1995 vintage
Chateau Latour's 1995 wine is a Cabernet Sauvignon from Pauillac, France.
About Chateau Latour
Chateau Latour's wine is a Cabernet Sauvignon from Pauillac, 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.
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Frequently Asked
What is Les Forts de Latour 1995?
Les Forts de Latour 1995 is a Cabernet Sauvignon from Pauillac, France.
When should Les Forts de Latour 1995 be opened?
The canonical CAI full drinking arc is 2002-2038. Within that arc, the peak window is 2004-2028. 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 1995?
Pair this wine with Bone-in ribeye with rosemary butter; Braised short ribs with truffle polenta; or Aged Comté with quince paste.