Nos vins 2017 - Couhins-Lurton
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Château Couhins-Lurton Red

Even if Couhins-Lurton is only “Cru Classé” in white, André Lurton and his team make it a point to develop a very noble red wine. Château Couhins-Lurton red has a deep purple colour and an elegant bouquet : black fruits, cherry, tobacco, spices and smoke notes. The wine is ample, powerful and long.


label château Couhins-Lurton red 2012
Appellation : Pessac-Léognan

Wine style

Rich and Powerful

Grape blend

Merlot 77% / Cabernet Sauvignon 23%.

Weather

Spring was very trying, with considerable rainfall leading to fungal diseases of all sorts. This called for very close attention in the vines until the 14th of July, when the weather changed durably for the better.

Tasting Comment

Appareance

This wine is a lovely raspberry-red colour with ruby-red highlights. It is deep-coloured, yet limpid, with elegant legs running down the inside of the glass.

Nose

It is intense and clean on the nose, with expressive red-berry fruit aromas as well as hints of musk and spices. Following agitation, its spicy, musky character becomes more noticeable. It offers fleeting hints of leather and moss, with light spicy, peppery nuances. The fruit is not very forward in this young wine, but will develop after a few years' ageing.

Mouth

The initial impression on the palate is soft and rich, with an attractive freshness that persists throughout the tasting. The follow-through is beautifully round, with nice, soft tannins, and good volume... The leather and mossy overtones continue on the palate and the aftertaste features elegant spicy and green peppercorn aromas.

2012 red Château Couhins-Lurton is a truly well-balanced, luscious wine that I suggest you enjoy now, even if it will grace the finest cellars for many years. Best served at 18℃ with cheeses (Cantal, goat's cheese, Lou Perac sheep's cheese, etc.) and green salad. It will make a magnificent accompaniment to steak with a red wine reduction sauce and braised seasonal vegetables. (Bastien PLAS, Trainee Sommellier at the Lycée Hôtelier in Talence)

Ratings and reviews

Gault et Millau : 
02.02.2016
 - Note : 
16.00 / 20

Since tasted en primeur, the wine's tannic texture has softened and it is now very elegant with charming, complex aromas: bouquet of ripe red fruit, smoke, Virginia tobacco, and sweet spice. It is quite suave on the palate, developing both power and a peppery quality followed by a liquorice aftertaste.

Le Guide Hachette : 
02.09.2015
 - Note : 

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2016 Edition - Intense, deep, and vivacious colour that is very promising, as is the bouquet. Powerful nose of toasty oak and black fruit complemented by slight musky overtones. The wine starts out quite soft, opening up to reveal a rich, suave flavour profile with smooth, round tannin. Long, firm aftertaste. 2017-2021. fourchette Steak.

The Wine Enthusiast : 
01.05.2015
 - Note : 
90.00 / 100

Vanilla new-wood aromas give a wine polished by its wood aging and dense tannins. Black plum fruits show strongly along with the toasty character. It's for serious aging, so don't drink this structured wine before 2022.

James Suckling : 
23.02.2015
 - Note : 
90.00 / 100

Very pretty wine with plum, chocolate and berry character. Medium to full body, fine polished tannins and a fresh finish. Better in 2018 but delicious now.

Jancisrobinson.com : 
02.05.2013
 - Note : 
17.00 / 20

Sample taken eight days before tasting. Very dark. Very savoury and utterly admirable. Dry finish and no compromises but great vitality and dryness. I actually swallowed this! Racy and full. Utterly correct as an expression of the appellation. Drink 2018-2030.

Consumption period

2018-2030

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Ground

Surface

16.00 ha

Soil

Gravel.

Winemaking

Grape harvest

By hand

Others

Graft stock

101.14 - 3309C - Riparia

Plant food

Traditional, limited impact.

Plant density

8,500 vines per hectare.

Wine average age

25 years old

Grape variety

Merlot / Cabernet Sauvignon.

Pruning type

Double guyot with debudding.

Fermentation

In stainless-steel temperature controlled tanks with patented cap-breaking system.

Fermentation temperature

28 to 30°C

Malolactic

Yes

Wine maturing

For 12 months in oak barrels (40% new) with racking.

Wine montage

Eggwhites

Maturing potential

Subject to vintage, expressive after 3 to 5 years, can age 10 to 15 years.

Oenologist consultant

Michel ROLLAND

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