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A brief look back at our recent trip with the Union des Grands Crus de Bordeaux
At the start of each year, numerous events are organised by the Union des Grands Crus de Bordeaux (UGCB), bringing together key industry players to promote our latest wines at the international level.
Initial feedback from Pessac-Léognan harvests: a superb 2018 vintage!
We began harvesting the young vines in our Pessac-Léognan vineyards on 24 August. Harvesting started a few days later at Château La Louvière and Château Couhins-Lurton, around the same date as last year on 28 August. A very wet spring and aggressive mildew attack indicated that the 2018 harvests would be somewhat late, but the exceptional weather conditions that began to prevail in our region from the onset of summer enabled the vegetation to make up for lost time and provide us with grapes of remarkable quality.
2017 : a Surprising and Challenging vintage.
2017 was a surprising, challenging year marked by extraordinary meteorological conditions that brought the technical expertise of the Vignobles André Lurton winemaking team to the fore more than ever. The fact that we were able to produce high-quality wine in such an atypical, uneven year says much about their dedication and know-how. Adapting to variations in weather and unusual vintages is all part of our effort to improve quality, which has been greatly improved in recent years in both the vineyard and cellar.
Biodiversity: golden-eyed lacewings, marsh tits, and other small creatures that help to protect our vineyards…
For many years, Vignobles André Lurton have been committed to environmentally-responsible policies aimed at protecting the vineyard ecosystems (integrated farming, joining the S.M.E. – Bordeaux wine Environmental Management System - when it was launched in 2010, etc.). Our efforts to modify our vineyard management methods, particularly by restricting the use of vineyard treatment products, are starting to produce results and these new practices seem to have a positive impact on biodiversity.
Wine under water...
Everything started with a discussion among friends: our hotel and restaurant sales manager, Laurent Cerutti, and two of our clients, Mickaël Tanguy and Mathias Legras, both oyster farmers. Generally, oysters and wine only meet at table, forming delicious combinations appreciated by our taste buds.
We wondered whether we could try an adventure together, both for fun and as a learning experience: How would our wines behave if they were aged under water for several months? How would they evolve? We thought it was an interesting experiment, so we tried it out…
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