In the glass
Aroma: crushed blackcurrant, blackberry, raspberry, violet, fresh tobacco, pepper
Palate: pulpy blackcurrant, blueberry, fresh raspberry, graphite, bergamot, supple tannins
100% Merlot Fronsac from the 4.5-hectare Haut-Lariveau parcel acquired by the Hubau family in 1990. More approachable and fruit-forward than its Canon-Fronsac sibling, farmed with the same biodynamic discipline.
What it pairs with
-
Roast chicken with tarragon
Soft Merlot tannins and blackcurrant fruit complement mild poultry; herbal tarragon echoes the fresh tobacco note. -
Pasta with rich tomato and beef ragu
Medium-body and plum fruit work with a long-simmered meat sauce; fresh acidity keeps the wine lively. -
Grilled merguez sausages with couscous
Pepper and spice in both the sausage and the wine create a coherent harmony.
How to serve Chateau Haut-Lariveau
Allow 65 minutes from open to pour.
- Open and decant. Open 60 minutes before serving and pour into a decanter to aerate.
- Serve at 14-16°C. Cellar temperature (14-16°C) is the band for this style. Warmer pushes alcohol forward; colder dampens aromatics.
- Glassware. Use a Burgundy bowl with a wide opening. The bowl shape rewards the wine's structure.
- Pair with. Roast chicken with tarragon, Pasta with rich tomato and beef ragu, Grilled merguez sausages with couscous. Match the wine's structure to the dish's fat and salt.
History
Chateau Haut-Lariveau was purchased by the Hubau family in 1990, two years after they acquired Moulin Pey-Labrie. The 4.5-hectare parcel is planted entirely to Merlot and produces the family's entry-level Fronsac, farmed organically under the same Ecocert certification as the Canon-Fronsac estate.
- 1990 — Hubau family acquires the 4.5-ha Haut-Lariveau parcel in Fronsac
Facts
- Producer
- Chateau Moulin Pey-Labrie
- Grapes
- Merlot (100%)
- Classification
- Fronsac AOC
- Oak
- 15 months in French oak, moderate new wood proportion
- ABV
- 13.0%
- Price
- €20-40 at retail
- Drinking window
- 3-10 from vintage
- First vintage
- 1990
- Biodynamic
- Biodynamic Practicing
- Organic
- ECOCERT
Frequently asked about Chateau Haut-Lariveau
What does Chateau Haut-Lariveau taste like?
On the nose, crushed blackcurrant, blackberry, raspberry, violet, fresh tobacco. On the palate, pulpy blackcurrant, blueberry, fresh raspberry, graphite, bergamot. Structurally medium-bodied, medium tannins, medium acidity with a medium finish. 100% Merlot Fronsac from the 4.5-hectare Haut-Lariveau parcel acquired by the Hubau family in 1990. More approachable and fruit-forward than its Canon-Fronsac sibling, farmed with the same biodynamic discipline.
When should I drink Chateau Haut-Lariveau?
Drink 3-10 from vintage. Young vintages benefit from 30-90 minutes of decanting; mature bottles should be handled carefully for sediment.
What food pairs with Chateau Haut-Lariveau?
Roast chicken with tarragon is the canonical pairing. Other strong matches include Pasta with rich tomato and beef ragu and Grilled merguez sausages with couscous. Soft Merlot tannins and blackcurrant fruit complement mild poultry; herbal tarragon echoes the fresh tobacco note.
What grapes are in Chateau Haut-Lariveau?
The blend is Merlot (100%). The wine is classified as Fronsac AOC.