Structure

Bodymedium
Tanninmedium
Aciditymedium
Sweetnessdry
Finishmedium
Oaknew oak

Drinking window

Best 3 to 10 years from vintage.
vintage3 yrs10 yrs12 yrs

Critic scores

No critic score is published for this bottle that we can cite with a reviewer, a vintage and a review year, so none is shown. The rating in the header is our own.

In the glass

Medium-bodiedMedium tanninMedium acidityDryMedium finish

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.

  1. Open and decant. Open 60 minutes before serving and pour into a decanter to aerate.
  2. Serve at 14-16°C. Cellar temperature (14-16°C) is the band for this style. Warmer pushes alcohol forward; colder dampens aromatics.
  3. Glassware. Use a Burgundy bowl with a wide opening. The bowl shape rewards the wine's structure.
  4. 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.

  1. 1990: Hubau family acquires the 4.5-ha Haut-Lariveau parcel in Fronsac

Facts

Producer
Chateau Moulin Pey-Labrie · visiting guide
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.

Tags

biodynamic dry medium acid medium body medium tannin medium term merlot mood easygoing mood fruity occasion weeknight old world organic pairs with pasta red sauce pairs with pork pairs with poultry price trade up still red value pick

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