2018 Larrivet-Haut-Brion Blanc (Pessac)

Leognan, Graves, Bordeaux FRANCE
Wine Style
Dominant Grape
Sauvignon Blanc
Closure Style
Bottle Size
Case Quantity
Wine Score
91 points, Jane Anson, decanter.com, April 2019 16.5 points, Julia Harding, jancisrobinson.com, April 2019
92-94 points, Lisa Perrotti-Brown, robertparker.com, April 2019
89-91 points, Chris Kissack, thewinedoctor.com, April 2019
93 points, Jean-Marc Q

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Media Reviews

Jane Anson

Fleshy white fruits are given a focussed kick by some evident minerality, joined by rosemary and sage notes which add a huge amount to the overall sense of fresh summer days, and helping to temper the richer apricot and nectarine flavours. 91 points75% Sauvignon Blanc, 25% Sémillon; 50% new oak. Fresh pears, ripe citrus, creamy oak: classic young Pessac. Tangy, lively, correct. Juicy and fresh even with the oak clearly in evidence in spice and mealy texture. 16.5 points

Lisa Perrotti-Brown

The Larrivet Haut-Brion 2018 Blanc sashays out of the glass with seductive tropical notes of lychees, mango and passion fruit plus hints of rose hip tea and crushed rocks with a waft of ginger. Medium to full-bodied, rich and oily in the mouth, it has a lovely line of freshness to lift the exotic fruits to a long finish. 92-94 points

Chris Kissack

This is a blend of 75% Sauvignon Blanc and 25% Semillon, picked at a yield of 33.5 hl/ha. The alcohol is 13.8%. A return to fruit here (after tasting a few rather more pithy samples), sweet and somewhat dried in its intensity, with sunbaked citrus character, dressed with a little tomato-leaf greenness which feels paradoxical when set against the fruit, as well as a touch of sandy Graves minerality. There is no mistaking the origin of this wine. The palate is broad, rather sweet, polished and plump, with rather low-key acidity for the substance. It feels a little flat though the middle, where there is plenty of oak wrapping it all up, through to the finish. A pithy, bitter but slightly fat style. Vinified in barrel and cuves, with the élevage in 50% new oak, the rest in oak cuves and cement eggs. 89-91 points

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