Château Larrivet Haut-BrionLes Hauts Pessac-Léognan
Red wine
This wine is a blend of 3 varietals which are the Cabernet franc, the Cabernet-Sauvignon and the Merlot.
In the mouth this red wine is a powerful with a nice balance between acidity and tannins.
This wine generally goes well with poultry, beef or game (deer, venison).
The Les Hauts Pessac-Léognan of the Château Larrivet Haut-Brion is in the top 30 of wines of Pessac-Léognan.
Taste structure of the Les Hauts Pessac-Léognan from the Château Larrivet Haut-Brion
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Les Hauts Pessac-Léognan of Château Larrivet Haut-Brion in the region of Bordeaux is a powerful with a nice balance between acidity and tannins.
Wine flavors and olphactive analysis
On the nose the Les Hauts Pessac-Léognan of Château Larrivet Haut-Brion in the region of Bordeaux often reveals types of flavors of pineapple, earth or pear and sometimes also flavors of chocolate, mushroom or cassis.
Food and wine pairings with Les Hauts Pessac-Léognan
Pairings that work perfectly with Les Hauts Pessac-Léognan
Original food and wine pairings with Les Hauts Pessac-Léognan
The Les Hauts Pessac-Léognan of Château Larrivet Haut-Brion matches generally quite well with dishes of beef, lamb or game (deer, venison) such as recipes of oxtail and carrot stew, marinated lamb chops or duck confit (canned).
Details and technical informations about Château Larrivet Haut-Brion's Les Hauts Pessac-Léognan.
Discover the grape variety: Cabernet franc
Cabernet Franc is one of the oldest red grape varieties in Bordeaux. The Libourne region is its terroir where it develops best. The terroirs of Saint-Emilion and Fronsac allow it to mature and develop its best range of aromas. It is also the majority in many blends. The very famous Château Cheval Blanc, for example, uses 60% Cabernet Franc. The wines produced with Cabernet Franc are medium in colour with fine tannins and subtle aromas of small red fruits and spices. When blended with Merlot and Cabernet Sauvignon, it brings complexity and a bouquet of aromas to the wine. It produces fruity wines that can be drunk quite quickly, but whose great vintages can be kept for a long time. It is an earlier grape variety than Cabernet Sauvignon, which means that it is planted as far north as the Loire Valley. In Anjou, it is also used to make sweet rosé wines. Cabernet Franc is now used in some twenty countries in Europe and throughout the world.
Last vintages of this wine
The best vintages of Les Hauts Pessac-Léognan from Château Larrivet Haut-Brion are 2000, 2014, 2009, 2015 and 2011.
Informations about the Château Larrivet Haut-Brion
The Château Larrivet Haut-Brion is one of of the world's greatest estates. It offers 12 wines for sale in the of Pessac-Léognan to come and discover on site or to buy online.
The wine region of Pessac-Léognan
The wine region of Pessac-Léognan is located in the region of Graves of Bordeaux of France. Wineries and vineyards like the Château Haut-Brion or the Château Haut-Brion produce mainly wines red, white and pink. The most planted grape varieties in the region of Pessac-Léognan are Cabernet-Sauvignon, Merlot and Cabernet franc, they are then used in wines in blends or as a single variety. On the nose of Pessac-Léognan often reveals types of flavors of pineapple, mango or chalk and sometimes also flavors of pomegranate, green bell pepper or dried rose.
The wine region of Bordeaux
Bordeaux, in southwestern France, is one of the most famous, prestigious and prolific wine regions in the world. The majority of Bordeaux wines (nearly 90% of the production Volume) are the Dry, medium and Full-bodied red Bordeaux blends for which it is famous. The finest (and most expensive) are the wines of the great châteaux of Haut-Médoc and the right bank appellations of Saint-Émilion and Pomerol. The former focuses (at the highest level) on Cabernet Sauvignon, the latter on Merlot.
News related to this wine
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The word of the wine: Smell
A generic term for both unpleasant and pleasant odours known as perfumes. In the world of tasting, the term aroma is more commonly used.
