Nos vins 2017 - Couhins-Lurton
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Château Couhins-Lurton White

The characteristic of Château Couhins-Lurton white wines, Cru Classé de Graves, is to be made from Sauvignon only. Very elegants, they reveal fruity and fresh when they are young and gain in mineral complexity after a few years in bottle. They age very well.


label château Couhins-Lurton white 2005
Appellation : Pessac-Léognan

Wine style

Full and Complex

Grape blend

Sauvignon blanc 100%.

Weather

The weather was ideal in 2005 and produced a superb vintage in Bordeaux. It was exceptionally dry for the region from winter to autumn. Sunshine was substantial starting in late spring. Summer temperatures were high, but there was nothing approaching a heat wave.

Tasting Comment

Appareance

Gold with shiny green highlights.

Nose

Explosive nose, fruit and citrus.

Mouth

Floral notes on the palate with grapefruit and Granny Smith. This Cru Classé has immense purity and exceptional aromatic depth, drink now with seafood, fish or goat cheese. Decant before serving.

Ratings and reviews

La Revue du Vin de France : 
01.09.2009
 - Note : 
16.00 / 20

Guide d'achat des Crus - Ample and fruity.

Gault et Millau : 
01.04.2008
 - Note : 
16.50 / 20

This 100% Sauvignon is lively and crisply fresh, making the 2005 vintage a wine to savour straightaway.

Bettane et Desseauve : 
01.04.2008
 - Note : 
16.00 / 20

Guide 2008 Les Meilleurs vins de France - 2005 : fuller, upright palate.

The Wine Spectator : 
01.03.2008
 - Note : 
91.00 / 100

Aromas of lemon, lime and slate. Full-bodied and very lively, with bright acidity and a lemony, minerally aftertaste. Drink now.

Le Guide Hachette : 
01.09.2007
 - Note : 

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All the authentic charm of the 17th century château, renovated by André Lurton, is present in this wine, whose intensity and complex nose are simply captivating. Pure Sauvignon, it marries toasty aromas and citrus with pear and peach notes, echoed on the palate, where powerful fruit flavours meld with floral notes in a superb ensemble. Smooth and full-bodied, this 2005 shows delightful balance and freshness, and can as well be drunk young as laid down for five years or more. Perfect with seafood, hard cheeses and light meats.

La Revue du Vin de France : 
01.02.2007
 - Note : 
16.00 / 20

Best French Wines 2007 At the "primeur" stage, the 2005 is long, upright and shows good definition.

La Revue du Vin de France : 
10.01.2007
 - Note : 
16.00 / 20

Intensely Sauvignon nose and palate, good acidity and freshness. Still a little closed and not very expressive, the taut structure and lively finish herald a promising future.

La Revue du Vin de France : 
01.06.2006
 - Note : 

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Opulent, fruity, attractive oak, spirited finish.

Bettane et Desseauve : 
01.06.2006
 - Note : 
8.50 / 10

Textbook Sauvignon, long and upstanding, this Pessac shows exemplary definition and verticality.

Le Point : 
11.05.2006
 - Note : 
15.00 / 20

Spécial Primeurs 2005 - Floral and boxwood nose, lively and fresh on palate, still gaseous, good flavors of granny apples and pear, well-presented, pleasant, and refreshing.  O = 2008 - G = 10 years. (Jacques Dupont)

Decanter : 
01.05.2006
 - Note : 
17.50 / 20

Fine, piercing lemony-citrus aroma. Palate soft and full with acidity offering freshness and length. Drink 2008-2020.

Consumption period

Drink today.

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Ground

Surface

6.00 ha

Soil

Gravel, sand and gravel, on a subsoil of limestone.

Winemaking

Grape harvest

By hand in several passes

Others

Graft stock

101.14 - 3309C - Riparia

Plant food

Traditional, limited impact

Plant density

6,500 vines per hectare

Wine average age

27 years old

Grape variety

Sauvignons

Pruning type

Double guyot with debudding

Fermentation

After pressing and settling, in oak barrels (30% new)

Fermentation temperature

18 to 23 °C

Malolactic

No

Wine maturing

For 10 months in oak barrels on full lees with bâtonnage.

Wine montage

Tartaric precipitation by cold treatment and bentonite.

Maturing potential

Fully expressive between 3 and 10 years, can age 20 to 30 years

Oenologist consultant

Denis DUBOURDIEU (Professor at the Institut d'Oenologie de Bordeaux) and Valérie LAVIGNE.

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