Chateau Larrivet Haut-Brion 2012
- Producer Chateau Larrivet Haut-Brion
- Country France
- Region Bordeaux
- Appellation Pessac-Leognan
- UPC 0 15643 49815 2
Tasting notes
Harvesting dates: from 2 to 16 October
Dark ruby color, dense and deep.
Yet closed nose opening slowly with aromas of black fruit (cassis) with notes of vanilla, sweet spices and smoke.
Rich and full attack. The balance is, at this stage, dominated by the tannins of the wine, still a little young. The finish is long and marked by burnt notes.
Dark ruby color, dense and deep.
Yet closed nose opening slowly with aromas of black fruit (cassis) with notes of vanilla, sweet spices and smoke.
Rich and full attack. The balance is, at this stage, dominated by the tannins of the wine, still a little young. The finish is long and marked by burnt notes.
Vineyard
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 & 3% cabernet franc
Plantation density: 7 700 plants per hectare
Average age of vines: 25 years
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 & 3% cabernet franc
Plantation density: 7 700 plants per hectare
Average age of vines: 25 years
Vinification
Vineyard training: Double guyoy pruning. Ploughing or planting grass, thinning-cut of leaves, green harvest
Harvest: Manual & Mechanical harvester at optimum maturity, transport of grapes in baskets, hand sorting before destemming and Pellenc optical sorting before crushing
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)
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
Filtration: Egg white fining before a light filtration and bottling
Bottling: At the Château
Distribution: 95% Bordeaux wine merchants, 5% directs sales
Harvest: Manual & Mechanical harvester at optimum maturity, transport of grapes in baskets, hand sorting before destemming and Pellenc optical sorting before crushing
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)
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
Filtration: Egg white fining before a light filtration and bottling
Bottling: At the Château
Distribution: 95% Bordeaux wine merchants, 5% directs sales
