2023 Château Larrivet-Haut-Brion Blanc Pessac-Léognan Bordeaux France Wine Tasting Note

966 Views

2023
94
Yellow citrus, pomelo, white peach, flowers, and Granny Smith apple aromatics shoot from the glass. On the palate, the wine is sweet, vibrant, ripe, round, and fruity, finishing with a blend of ripe, grapefruits, white peaches, mango, and just a hint of spice that shows on the backend of the finish. The wine is produced from 86% Sauvignon Blanc, and 14% Semillon. Drink from 2026-2033. 94 Pts.

Yellow citrus, pomelo, white peach, flowers, and Granny Smith apple aromatics shoot from the glass. On the palate, the wine is sweet, vibrant, ripe, round, and fruity, finishing with a blend of ripe, grapefruits, white peaches, mango, and just a hint of spice that shows on the backend of the finish. The wine is produced from 86% Sauvignon Blanc, and 14% Semillon. Drink from 2026-2033. 94 Pts.

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When to Drink Chateau Larrivet Haut Brion, Anticipated Maturity, Decanting Time

Chateau Larrivet Haut Brion can be enjoyed on the young side with decanting. Young vintages can be decanted for an average of 1-2 hours, give or take. This allows the wine to soften and open its perfume.

Older vintages might need very little decanting, just enough to remove the sediment. Chateau Larrivet Haut Brion is usually better with at least 5-7 years of bottle age. Of course, that can vary slightly, depending on the vintage character. Chateau Bouscaut offers its best drinking and should reach peak maturity between 8-18 years of age after the vintage.

Serving Chateau Larrivet Haut Brion, with Wine, Food, Pairing Tips

Chateau Larrivet Haut Brion is best served at 15.5 degrees Celsius, 60 degrees Fahrenheit. The cool, almost cellar temperature gives the wine more freshness and lift. The red wine of Chateau Larrivet Haut Brion is best served with all types of classic meat dishes, veal, pork, beef, lamb, duck, game, roast chicken, roasted, braised, and grilled dishes.

Chateau Larrivet Haut Brion is a perfect match with Asian dishes, hearty fish courses like tuna, mushrooms, and pasta as well as cheese.

The white wine of Chateau Larrivet Haut Brion is a perfect wine to serve with shellfish, sashimi, sushi, all types of seafood, chicken, veal and cheese.

In 2012, Larrivet Haut Brion began conducting a fun set of experiments. Bruno Lemoine, the director of the property held back two barrels of 2009 wine for extra aging. One barrel remained at Chateau Larrivet Haut Brion, the other was covered with cement and placed in the ocean in the oyster beds of Cap Ferret.

According to Bruno Lemoine, "We often hear about wines aged at sea being better quality, so I wanted to see what happened if we tried it as well." He was referring to wines from the 19th or 20th century that were lost at sea, due to shipwrecks.

Laboratory analysis showed the wine aged in the ocean had softer tannins and slightly lower alcohol levels. As you might expect, there was also more saline in the wine as well.

www.larrivethautbrion.fr