Chateau Larrivet Haut-Brion2010
RED WINE
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Producer
Chateau Larrivet Haut-Brion
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Blend
45% Cabernet Sauvignon
55% Merlot
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Country
France
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Region
Bordeaux
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Appellation
Pessac-Leognan
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UPC
0 15643 25457 4
Reviews
Robert Parker 90
Deep garnet in color, the 2010 Larrivet Haut-Brion opens with scents of espresso, tar and licorice over a core of baked plums and blackcurrant cordial. Full-bodied, the palate delivers mouth-filling notes of baked blackberries and fruitcake with rugged, chewy tannins and just enough freshness, finishing a little warm and rustic.
by LPB, Robert Parker , 2020
Wine Spectator 92
Dense, winey and energetic, but also supple and alluring, with steeped plum and boysenberry fruit inlaid with hints of singed anise, violet and warm stone. The tarry finish strides with authority, revealing ample grip for cellaring. A strong showing for this estate in '10. Best from 2015 through 2028.
by JM, Wine Spectator , 2013
Technical Details
Ageing
Air-conditioned cellar, traditional racking. Ages 14 to 18 month in 1/3 new oak barrels, 1/3 new oak barrels previously used to age one and 1/3 new oak barrels previously used to age two
Harvest
Manual & Mechanical harvester at optimum maturity, transport of grapes in baskets, hand sorting before destemming and Pellenc optical sorting before crushing
Tasting notes
A dense, dark ruby hue with violet glints. Mineral and fruit aromas first come through on the nose (blackcurrants in particular), followed by a complex bouquet of liquorice mingling with notes of toasted bread crust and spices. The structure on the palate is impressive, straight and fleshy, and tannic with being aggressive, the proof of perfectly controlled extraction during vinification. The finish is long and tight-knit, with the characteristic ripe fruit, spicy, toasty notes of the Cabernet Sauvignon of the great terroirs of Pessac-Léognan.
A great classic wine that may be enjoyed in five to ten years' time and up to twenty-five years or
more.
Technical data
Location: Leognan
Soil: Deep gravely and sandy overlying a clay substratum
Area of vines: A total of 72,5 ha, of which 61 ha in red
Grape varieties: 57% merlot, 40% cabernet sauvignon and 3% cabernet franc
Plantation density: 7 700 plants per hectare
Average age of vines: 25 years
Vineyard
Double guyoy pruning. Ploughing or planting grass, thinning-cut of leaves, green harvest
Vinification
The winery is equipped with stainless steel vat with temperature controlled which permit vinification plot by plot.
-traditional vinification at high temperature (28-32°C)
-with 3-4 pumping over per day
-long maceration (25-30 days)