The 1999 Chateau Latour-Martillac exhibits a garnet colour with traces of maturation. The bouquet reveals spices and cedar. Harmony and balance on the palate lead to a long, melting finish. This elegant vintage from Pessac-Leognan pairs well with red meats, but also fish: tuna, Bordeaux style sea lamprey, or even crispy red mullet with spinach.
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