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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.
Wine style
Elegant and Fruity
Grape blend
Sauvignon blanc 100%.
Weather
Winter was harsh (many days with frost) and spring rather chilly. There was a great deal of sunshine in 2010 and a long period of drought from 21 June to late September, which was favourable for ripening
Tasting Comment
Appareance
Crystalline with pale green highlights.
Nose
100% Sauvignon, the nose is marked by characteristic lemon notes, along with grapefruit and white peach and some buttery, spicy tones from the oak aging round out the highly elegant ensemble.
Mouth
The same fresh, clean aromas are echoed on the palate, which shows impressive finesse and vivaciousness. Some minerality after warming, but still a touch austere: resist the temptation to open now and wait three or four more years before serving with turbot or wild salmon, or ripe cheeses. (January, 2012)
Ratings and reviews
Reductive notes. Loads of energy, concentration. Coiled in body, too young, not, but an excellent bottle of wine! Red apple, citrus, extract and body. Substantial enough – almost – for a steak.
Fresh and invigorating.
Since this is 100% Sauvignon Blanc, it is intensely crisp, with grapefruit flavors and bright acidity that lead into a lemongrass aftertaste. It’s clean and fresh, and is likely to mature quickly.
Offers flattering macadamia nut, white peach and heather notes allied to a fresh, pure, driving finish... (James Molesworth)
Beautiful nose with white peach, honeydew melon and mandarin. Great volume and density on the palate in this white wine with a good length and complexity of aromas. Juicy acidity. Drink from 2016.
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2013 Edition - This estate has already been awarded three Coups de Cœur for its white, the most recent for the 2008. Once again, its classified growth status is amply justified by this pure Sauvignon, redolent of Spring blossoms: hawthorn, mock orange and white peach, with a delightful lemony tang. Rich and long, the 2010 shows a crisp freshness that will make it the ideal aperitif, or with delicate seafood such as scallops or sole.
Le Guide des vins de France 2013 - Attractive nose of white fruit with mineral, smoky and lemon nuances. Round, fruity, soft, and well-structured on the palate. Flavoursome, aromatic and fresh.
Gold Medal.
White fruit, lively palate, good aromas, both elegant and dense, good length, crisp, refreshing. Drink from 2010. Should last 10 years. (Jacques Dupont)
Superb nose, delicate, subtly fruity and floral, very soft, with sweet spicy notes. The palate is more lively, full, fruity, with pleasant lingering aromas and a delightfully lively finish. Balanced and elegant.
The wine is lively, almost bracing. Fresh upfront, the Sauvignon follows up with the whole aromatic gamut (box, citrus…) and not the slightest tartness. Needs time to reach its full expressive potential.
A juicy, up-front style with mouthwatering grapefruit, kiwifruit and straw flavors and a well-integrated salted butter note on the finish. (James Molesworth)
Lovely lift and tangy 'Sauvignon’ green aromas (even though this is a 100% Sémillon property). Hard finish for the moment but real chew and substance and application. Drink 2016-2023. (Jancis Robinson)
Consumption period
2013 - 2020
Our suggestions
Starters
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White meats
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Desserts |
Fish and Shellfish
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Cheese |
Salads |
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.
Recipes
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