Continuing my visits through Pessac-Léognan on Bordeaux's Left Bank, I tasted the 2012 barrel samples at Château Olivier and Les Carmes Haut-Brion and then at the oldest of the first-growths, Haut-Brion, where I tasted La Mission Haut-Brion as well.
I arrived in Bordeaux in time for lunch (I love when that happens), dropped my bags at Les Sources de Caudalie and then decided to check on two neighbors in the Pessac-Léognan AOC, Châteaus Larrivet Haut-Brion and Haut-Bailly.
Perfume has always intrigued me. And not just for the lilting effect it has when a deftly scented woman draws close. More than that, I've always wondered how difficult it is to create a perfume, and what kind of nose skills one would need. And surely there are parallels to making perfume and tasting wine, since I often find the greatest wines to be defined more by their aromas than their flavors.
So when I was put in touch with Carlos Huber, I smelled a good opportunity to learn a little something,