Wine Chateau Laville Haut-Brion, Pessac-Leognan 1st Grand Cru Classe, 1998
Wine lemon-straw color with a greenish tint.
The taste of wine is balanced, expressive and dense, with a pleasant acidity and a long fresh finish.
The aroma of wine is revealed expressive nuances of pineapple, quince, fresh lemon and lemon zest combined with floral and vanilla nuances.
Wine is the perfect accompaniment for fish dishes, seafood, French cuisine, cheeses.
Wine "Chateau Lavil O-Brion", which is made in limited edition, is the assemblage of the dominant varieties Semillon and a small portion of Sauvignon Blanc and Muscadelle. To create a wine using grapes harvested by hand, held a strict sorting. Vinification passes special young oak barrels rather than in conventional tanks, with the temperature adjusted to 20 degrees. In these barrels the wine is aged on the lees usually about 15 months, although the term can vary from 13 to 18 months. Crisp and stylish "Chateau Laville Haut-Brion" rightly earned a reputation as one of the best white wines of Bordeaux.
In March 2010 it was announced that the wine is bottled stop called "Chateau Laville Haut-Brion" and starting with the vintage 2009, will be released under the label "Chateau La Mission Haut-Brion".
Chateau Lavil O-Brion - French winery, located in the commune of Pessac Leognan, Bordeaux region. Chateau Lavil, following the tradition of O-Brion is a family-owned for centuries. The estate takes its name from the first owner of Marie de Lavil, which acquired it in 1611. In 1983 the estate passed to the family of Dillon and Chateau Laville, along with Chateau La Mission Haut-Brion and Chateau La Tour Haut-Brion has become part of Domaine Clarence Dillon. According to the official classification of Bordeaux wines of 1855, it belongs to the category of First Grand Cru (Premier Grand Cru Classe), that is, the highest category in the classification. This is the only estate outside the Medoc and Sauternes, which was included in the 1855 classification. Chateau Lavil among the top five producers of Bordeaux. The decision to put the white grape varieties was made in 1923, thanks to the clay-gravel soil vineyards, the most suitable for white wines. Vineyard area of 3.7 hectares. The vineyards are cultivated according to the method Guyot.