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Chateau Larrivet Haut-Brion 2005

Bordeaux Red Blends from Pessac-Leognan, Bordeaux, France
  • WE94
  • W&S92
  • RP90
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Winemaker Notes

Deep ruby-red color. Complex, concentrated, smoky bouquet with notes of black fruit, cedar, and tobacco. Very soft on the palate with an abundance of velvety tannins. Outstanding, long finish.

Pair with braised meat in a sauce, slow-roasted leg of lamb, or Bordeaux-style lamprey.

Critical Acclaim

WE 94
Wine Enthusiast

There's great fruit here, lovely ripe dark plums and black cherry flavors pushing through the hugely sweet tannins. It's very opulent, a great full-fruited wine.
Barrel Sample: 92-94 Points

W&S 92
Wine & Spirits

A gravel wash of tannin creates the structural base for this wine, spreading red currant and licorice root flavors through a long finish. The fruit is bold and supple, the mineral flavor providing tension that will sustain the wine as it ages over the next decade. For braised lamb.

RP 90
The Wine Advocate

Exhibiting classic Graves aromas of smoky, volcanic, scorched earth, herbs, chocolate, and black cherries, Larrivet Haut-Brion’s dense ruby/purple-colored 2005 possesses superb depth, and silky yet abundant tannins. It is an excellent effort displaying a provocative bouquet as well as 15 or more years of aging potential.

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Chateau Larrivet Haut-Brion

Chateau Larrivet Haut-Brion

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Chateau Larrivet Haut-Brion, , France - Bordeaux
Chateau Larrivet Haut-Brion
Château Larrivet Haut-Brion was acquired by the Gervoson family in 1987. They restored the estate's unity, once again combining the Château, 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 Château 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.

Elqui Valley

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Pinot Noir

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One of the most difficult yet rewarding grapes to grow, Pinot Noir is commonly referred to by winemakers as the “heartbreak grape.” However, the greatest red wines of Burgundy prove that it is unquestionably worth the effort. More reflective than most varieties of the land on which it is grown, Pinot Noir prefers a cool climate, requires low yields to achieve high quality, and demands care in the vineyard and lots of attention in the winery. It is an important component of Champagne and the only variety permitted in red Burgundy. Pinot Noir enjoys immense popularity internationally, most notably in Oregon, California, and New Zealand.

In the Glass

Pinot Noir Is all about red fruit—strawberry, raspberry, and cherry. It is relatively pale in color with soft tannins and lively acidity. It ranges in body from very light to the heavier side of medium, typically landing somewhere in the middle—giving it extensive possibilities for food pairing. With age (of which the best examples can handle an astounding amount), it can develop hauntingly beautiful characteristics of fresh earth, autumn leaves, and truffles.

Perfect Pairings

Pinot’s healthy acidity cuts through the oiliness of pink-fleshed fish like salmon, ocean trout, and tuna. Its mild mannered tannins don’t fight with spicy food, and give it enough structure to pair with all sorts of poultry—chicken, quail, and especially duck. As the namesake wine of Boeuf Bourguignon, it can even match with heavier fare. Pinot Noir is also very vegetarian-friendly—most notably with any dish that features mushrooms.

Sommelier Secret

Pinot Noir is dangerously drinkable, highly addictive, and has a bad habit of emptying the wallet. Look for affordable but still delicious examples from Germany (as Spätburgunder), Italy (as Pinot Nero), Chile, New Zealand, and France’s Loire Valley and Alsace regions.

VCJBWPII_1025_05_2005 Item# 103994

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