An iron fist in a velvet glove.
Château Latour is one of Bordeaux’s five First Growths, and the 2009 is Pauillac at full volume: dense, brooding Cabernet Sauvignon with waves of black fruit, pencil shavings and a savoury, mineral edge. Massive, but refined.
Tastes like: Cassis and graphite, with black olive, dark chocolate and cigar box.
Feels like: Full-bodied and dry, with firm, drying grip, balanced freshness and obvious oak, toast and vanilla.
Great with: Wagyu steak, venison, beef Wellington with truffle, firm aged cheese.
Singapore and Asian favourites: Wagyu teppanyaki, roast goose, braised beef brisket.
The geeky bit: More than 90% Cabernet Sauvignon, from the gravelly soils of Pauillac.
Accolades: 100 pts Wine Advocate · 100 pts James Suckling · 99 pts Wine Spectator · 99 pts Decanter
Why we like it: Awe-inspiring power and polish. History in a bottle.
Serve: 16 to 18°C. Room temperature in Singapore is too warm for red wine, so give it 20 minutes in the fridge first. Stand upright for a day, decant gently off any sediment and serve soon after.
Alcohol: 14%
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