2005 Ch. Larrivet-Haut-Brion Blanc, Pessac-Léognan

2005 Ch. Larrivet-Haut-Brion Blanc, Pessac-Léognan

Product: 937429
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2005 Ch. Larrivet-Haut-Brion Blanc, Pessac-Léognan

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Description

2005 is an excellent vintage possessing high acidity as well as impressive levels of weight, richness, and texture.
Robert M. Parker, Jr. - Wine Advocate #170 Apr 2007

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Wine Advocate
2005 is an excellent vintage possessing high acidity as well as impressive levels of weight, richness, and texture.
Robert M. Parker, Jr. - Wine Advocate #170 Apr 2007 Read more

About this WINE

Chateau Larrivet Haut-Brion

Chateau Larrivet Haut-Brion

Château Larrivet Haut-Brion is located a mere 15km south-east of Bordeaux and has been consistently impressive since its excellent 1996. General manager, Philippe Gervoson, has enlisted the help of the legendary oenologist Michel Rolland who has implemented radical changes such as hand-picking the grapes as late as possible to ensure maximum ripeness.

Monsieur Rolland's great skill is to help make wines that are true representations of their commune, and these are fine examples.

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Sauvignon Blanc & Sémillon

Sauvignon Blanc & Sémillon

The blend used for White Graves and Sauternes and rarely encountered outside France. In the great dry whites of Graves, Sauvignon Blanc tends to predominate in the blend, although properties such as Smith Haut Lafite use 100% Sauvignon Blanc while others such as Laville Haut Brion have as much as 60% Sémillon in their final blends. Sauvignon Blanc wines can lose their freshness and fruit after a couple of years in bottle - if blended with Sémillon, then the latter bolsters the wine when the initial fruit from the Sauvignon fades. Ultimately Sauvignon Blanc gives the wine its aroma and raciness while Sémillon gives it backbone and longevity.

In Sauternes, Sémillon is dominant, with Sauvignon Blanc playing a supporting role - it is generally harvested about 10 days before Sémillon and the botrytis concentrates its sweetness and dampens Sauvignon Blanc`s naturally pungent aroma. It contributes acidity, zip and freshness to Sauternes and is an important component of the blend.

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