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2014 Château Larrivet Haut-Brion Les Hauts de Larrivet Haut-Brion

Château Larrivet Haut-Brion

Les Hauts de Larrivet Haut-Brion

2014

Merlot Blend from Bordeaux, France

WE
93
R550

Bottle size:

750 ml

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2014
1
SOLD OUT
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Fulfilled by
Premier Cru
A dense, dark, ruby-red color. Floral aromas at first on the nose (peony, fading rose petals) and fruity. On swirling the glass, sweet spice and toffee notes are released. The attack on the palate is round and well balanced by silky tannins, without any harshness or bitterness. The finish is elegant with jammy compote red berry fruit and sweet spice notes. An attractive, fruity, floral and silky wine to be enjoyed as from two years’ time and for five years after that. A charming fruity wine. Well-balanced, with a silky texture. Very enjoyable, even very young!
Toffee
Floral
Sweet Spices
Berry Compote

Château Larrivet Haut-Brion

Chateau Larrivet Haut-Brion was acquired by the Gervoson family in 1987. They restored the estate's unity once again combining the Chateau outbuildings 13 hectares of grounds and 42 hectares of vines under one owner as well as replanting 18 hectares of land that had laid fallow. A team of enthusiastic professionals has done a wonderful job of giving Chateau Larrivet Haut-Brion back its superb reputation and the estate is once again universally recognised as one of the finest wines in the Pessac-Léognan appellation.

Description

A dense, dark, ruby-red color. Floral aromas at first on the nose (peony, fading rose petals) and fruity. On swirling the glass, sweet spice and toffee notes are released. The attack on the palate is round and well balanced by silky tannins, without any harshness or bitterness. The finish is elegant with jammy compote red berry fruit and sweet spice notes. An attractive, fruity, floral and silky wine to be enjoyed as from two years’ time and for five years after that. A charming fruity wine. Well-balanced, with a silky texture. Very enjoyable, even very young!

Toffee
Floral
Sweet Spices
Berry Compote

Food Pairing

Enjoy with fillet on the bone and veal dishes. Braised turbot /pork mignon and apple fruit purée.

Charcuterie
Poultry
Beef
Veal

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