90-92 WA

Notes:

The deep ruby/purple-colored 2000's rich, complex perfume displays aromas of cocoa, black cherry liqueur, melted licorice, scorched earth, espresso, and new oak. The wine is rich, firm, tannic, concentrated, and full-bodied with admirable sweetness of fruit. Although firmer and more structured than it was last year, it is a beautiful effort that should be drinkable between 2007-2020. This estate's ownership has demonstrated a renewed commitment to quality, and thus the wines have improved significantly. Kudos to Larrivet-Haut-Brion's owners, Christine and Philippe Gervoson, who have done considerable work restoring this beautiful estate to the list of serious Bordeaux wine producers. - Robert Parker 90-92

Producer: Château Larrivet Haut-Brion is a historic Cru Classé de Graves estate in Léognan, within the Pessac-Léognan appellation. Although the property’s history stretches back considerably further, its modern era began in 1987, when Philippe and Christine Gervoson acquired an estate that had fallen well below its earlier standing. At the time, only about 17 hectares remained under vine. The Gervosons began rebuilding the property through vineyard acquisitions, new plantings, detailed soil studies and substantial investment in the winery and cellars. The vineyard eventually expanded to more than 70 hectares, restoring Larrivet Haut-Brion to a scale much closer to its historical footprint. Consultant Michel Rolland began working with the estate in 1996, making the 2000 part of an important period in which vineyard practices, harvesting decisions and vinification were becoming increasingly precise.
Vineyard: The estate is located in Léognan, where its vineyards are planted on the gravel soils that define much of the finest terroir of Pessac-Léognan. The château describes the soils as deep gravel and sand over a clay substratum, a combination that provides excellent drainage while the underlying clay retains water and nutrients. At the time, the average vine age was approximately 25 years, with planting density around 7,700 vines per hectare. The vineyard was cultivated using double-Guyot pruning, soil cultivation or grass cover, leaf thinning and green harvesting. The 2000 vintage was particularly successful across Bordeaux, providing ripe, concentrated fruit while maintaining enough structure to support extended aging. At Larrivet Haut-Brion, harvest stretched from September 21 through October 10, allowing individual parcels and varieties to be picked as they reached maturity.
Winemaking: The 2000 blend is 65% Merlot and 35% Cabernet Sauvignon, giving Merlot a particularly prominent role in this vintage. The grapes were harvested by hand and sorted before vinification. Fermentation took place in temperature-controlled stainless-steel vats, with individual parcels handled separately. Traditional vinification included fermentation temperatures of approximately 28–32°C, regular pumping over and a relatively long 25–30 day maceration to build color, concentration and tannic structure. The wine was subsequently matured for 14–18 months in French oak barrels, approximately 40% new, followed by traditional racking, egg-white fining and light filtration before bottling at the château. The resulting 2000 combines the natural ripeness of the vintage with the smoky, earthy and structured personality traditionally associated with red Pessac-Léognan.
Technical Details: Pessac-Léognan AOC, Bordeaux, France; Cru Classé de Graves; red Bordeaux blend; 750ml. The final blend is 65% Merlot and 35% Cabernet Sauvignon. Harvest took place between September 21 and October 10. The wine underwent a 25–30 day maceration and was aged for 14–18 months in barrel with approximately 40% new oak. The château’s vineyard information lists deep gravel and sandy soils over clay, an average vine age of 25 years and planting density of 7,700 vines per hectare. The Grand Vin represented approximately 65% of the estate’s red-wine production.
Food Pairing: At more than 25 years from vintage, the 2000 is well suited to roast lamb, beef tenderloin, venison, duck, braised beef or game birds. Mushrooms are another natural partner for mature Pessac-Léognan, particularly porcini or morels served with beef, veal or roast poultry. The château specifically recommends game, including venison and hare, as well as Tournedos Rossini. With a mature bottle, standing it upright beforehand and carefully decanting for sediment is preferable to automatically giving it prolonged aeration.