2003 Chateau Larrivet Haut Brion

品飲筆記：這支酒帶有典型格拉夫風格——煙燻與礦質感先引人入味，黑櫻桃與黑巧克力為主的果香在鼻腔盤旋，橡木烘烤與香草的痕跡細緻地襯托。口感豐滿，果實緊實但圓潤，單寧絲滑且有支撐感，尾韻帶出鹹香與岩質礦物，餘味持久。
酒莊與田間：拉里維·奧比安在產量上屬大規模但注重細節，葡萄園坐落於礫石覆蓋的砂黏土層，底下有石灰岩母岩，排水良好，地塊賦予酒款明顯的礦質與結構。
釀造重點：採分地塊低溫控管的混凝土小槽發酵，以重力注槽、定期踩皮、長時間浸皮（約4–5週）來萃取風味；梅洛平均約15%以整串入桶。陳年14–16個月，使用大量新橡木（約92%新桶）並搭配少量陶甕，讓香氣與單寧更加融合。
搭配建議：醒酒約45–60分鐘，配上油花豐富的牛排、烤羔羊或濃郁熟成起司最合適。

Tasting Note: A classic Pessac-Leognan expression: dense ruby with an inviting bouquet of smoky, volcanic minerality, black cherry and dark chocolate, layered with toasted oak, vanilla and a hint of herbs. The palate is richly textured — plush fruit framed by silky yet present tannins and a savory, mineral finish.
Producer Notes: From Chateau Larrivet Haut-Brion, a property known for sizeable production and consistent Pessac character. The 2003 harvest ran from 8 to 30 September in a warm vintage; overall production is large-scale yet attentive.
Winemaking Notes: Grapes are vinified in small temperature-controlled concrete vats with gravity filling, regular punching down and long macerations of 4–5 weeks. An average of 15% whole clusters is used for Merlot. The wine spent 14–16 months in oak (92% new barrels) and a small share in amphorae, giving ripe oak spice and creamy tannin integration.
Vineyard Notes: Vines planted on gravel over a sandy-clay matrix (2–4 metres deep) above limestone subsoil — classic Graves terroir that contributes smoky, mineral notes and good drainage.
Serve & Pairing: Decant 45–60 minutes to open the bouquet. Best with rich red meats, game and aged cheeses.

Specification

• Alcohol %: 13.5%
• Decant Time: 45–60 minutes
• Taste: smoky, scorched earth, black cherry, dark chocolate, toasted oak, vanilla, herbal, silky tannins, dense, savory, mineral
• Food Matching: Ribeye steak, Roasted venison, Grilled lamb chops, Mature cheddar, Beef with rich sauces
• Grape Variety: Merlot : 65%, Cabernet Sauvignon : 35%,

Winery

拉里維·奧比安位於格拉夫/佩薩克-雷奧尼安，酒莊雖有較大產量，仍重視地塊分配與釀造細節。酒窖設備現代，但在陳年與萃取上維持傳統作法，追求果味、礦質與橡木的平衡。

Chateau Larrivet Haut-Brion is a Graves/Pessac-Leognan estate producing generous volumes with an emphasis on classic regional character. The property combines modern cellar technology with traditional élevage, aiming to balance ripe fruit, mineral terroir and oak influence.