The Estate
Château Larrivaux is one of the few estates in Médoc to have belonged to the same family for 3 centuries. Ownership of the estate has been passed down through the female line of the family from generation to generation. In total, Château Larrivaux is a 100-hectare (250-acres) estate that includes woodlands, meadows, and abandoned quarries. The vineyard is well-oriented, planted on gravelly hillsides, with very favorable soils that are of the same consistency and quality as those of the great growths in neighboring Pauillac and Saint-Estèphe. The Chateau is now managed by Bérengère Tesseron, who married Basile Tesseron, owner of Lafon Rochet (4th Cru Classé St Estèphe) in 2008.
Château Larrivaux Haut-Médoc
Appellation: Haut-Médoc
Location: Cissac
Classification: Cru Bourgeois
Soil: Gravel, clay and chalk
Age of the Vineyard: 27 years
Size of the Vineyard: 18.6 ha
Grape Varieties: Merlot 61%, Cabernet Sauvignon 26%, Cabernet Franc 8%, Petit Verdot 5%
2014 Blend: Merlot 72%, Cabernet Sauvignon 17%, Cabernet Franc 7%, Petit Verdot 4%
Vinification: Grapes are mechanically harvested and destemmed. Wines are fermented for 21 days on the skins in stainless steel and cement tanks. Aging lasts 16 to 18 months in oak casks (30% new wood)
Tasting Notes: Deep ruby color, aromas of blackcurrant and licorice. Supple and well structured with elegant tannins. Well balanced and rich this wine offers a long finish. A powerful yet gentle wine. An ideal wine for the modern consumer who likes fresh tannins yet it can also age extremely well.
L'X de Larrivaux
Overview: This is the second wine of the estate. The name L’X de Larrivaux is simply the contraction of the first and last letter of the name Larrivaux.
Location: Cissac
Appellation: Haut Médoc
Soil: Gravel, clay, chalk
Vineyard Age: 27 years
2011 Production: 29,000 bottles
Grape Varietals: Merlot 61%, Cabernet Sauvignon 26%, Cabernet Franc 8%, Petit Verdot 5%
2011 Blend: Merlot 90%, Petit Verdot 7%, Cabernet Sauvignon 3%
Vinification: Grapes are mechanically harvested and de-stemmed. Wines are fermented for 21 days on the skins in stainless steel and cement tanks. Aging lasts 16 to 18 months in oak casks (30% new wood annually).
Production Area: 18 Hectares
Harvest Dates: September 2011
Tasting Notes: Deep ruby color, aromas of black current and licorice. Supple and well structured with elegant tannins. Well balanced and rich, this wine offers a long finish. A powerful yet gentle wine.
Oenologue: Eric Boissenot