Chateau Larrivet Haut-Brion, Pessac-Leognan AOC

Interesting facts

Chateau Larrivet Haut-Brion 2015 — a delicious dry red wine made from selected grapes of Cabernet Sauvignon (62%), Merlot (33%) and Cabernet franc (5%). The vines grow the economy on the area of 72.5 hectares, of which 61 hectares of red varieties. Planting density is 7,000 vines per hectare average age of vines is 25 years. Fully ripe berries are collected in crates, transportyou to processing and carefully sorted. The wine is fermented in stainless steel tanks at a strictly controlled temperature of 28-32 °C. the aging Process of wine takes place in oak barrels of which 1/3 new and 1/3 one use, 1/3 second use, for 14-16 months. At the end of the process is purified egg white wine. Annual production: approximately 180,000 bottles.Chateau Larrivet Haut-Brion (château Larive Haut-Brion) has a long, well documented history. The estate was known under a variety of names and has changed many owners, each of whom was a great admirer and connoisseur of Bordeaux wines. At different times of the Chateau had such names as château de Canola La rivette, and château Brion-Larive. At château Haut-Brion, the estate was renamed by the owner Ernest Laurent, Bordeaux negociant, in 1874. The word "brion" in the local dialect means "gravel", and a small stream flowing nearby, was called Larive. In 1893 the estate buys Bordeaux shipowning company Les Fils de Theodor Conseil, which extends the area of vineyards and 50 hectares.

Tasting Characteristics

The wine is dark ruby-purple color.
Deep, spicy tones of cherry, raspberry and BlackBerry flavor of the wine becomes more complex due to the smoky and liquorice hints. There is also a touch of toast, black tea and crushed rocks.
Full, layered, concentrated flavors of the wine has ripe tannins, a silky texture and aftertaste that affects his indomitable energy and tension. His complete lingering notes of black currant, anise, incense and resins.
The wine goes well with grilled meats and fish, sauces and cheeses. Exotic cuisine — sautéed pork with prunes and soy sauce.

Taste combinations

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