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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.
Wine style
Rich and Powerful
Grape blend
Merlot 50% / Cabernet Sauvignon 50%
Weather
There was record rainfall during the first half of 2013. Spring was very cool, even cold (May and June), and this caused a major delay in vine growth (flowering). Much more clement weather (warm and sunny) arrived in July and lasted until the harvest.
Tasting Comment
Appareance
Brilliant, very deep, almost black colour with superb raspberry highlights.
Nose
Elegant, complex bouquet with overtones of red and black fruit (very ripe strawberry, morello cherry, blackberry, etc.), completed by pleasant toasty, and mocha notes.
Mouth
Soft, rich, smooth, and quite delicious. Although quite tannic, this tannin is soft and very refined. Fine aftertaste showing plenty of ripe fruit. This wine will reveal its full elegance in 2 or 3 years with veal, chicken, and any other dish calling for a classy red wine.
Ratings and reviews
2017 Edition - Still a bit austere on the aftertaste and marked by oak, this wine made with equal parts Merlot and Cabernet will benefit from further ageing. The interesting bouquet features aromas of ripe fruit, oak (with vanilla nuances), tobacco, and a slight herbaceousness. The wine is smooth and very attractive on entry, going on to reveal fine tannin.
Crus Classés 2013 - This red wine has a beautiful deep colour. Strongly marked by Merlot, it is assertive, tightly-knit, and very rich on the palate. Its future development deserves to be closely followed. (Philippe Maurange)
A limited production red wine from Andre Lurton, this dark ruby/purple-colored 2013 exhibits red and black currant, graphite and vanilla characteristics, medium body and a clean, pure style. I rarely get a chance to taste this cuvee, but the 2013 is a solidly made effort. Drink it over the next 5-6 years.
Well made attractive Pessac Leognan red in this challenging vintage. Tannins are well managed and the flavours are ripe and round though not very deep. The plummy fruit is balanced by fresh acidity and a light profile; enjoy it while young but it should keep for 6-8 years. (Jeannie Cho Lee)
Crisp and well-balanced. An explosion of ripe fruit with vanilla overtones. Round and full-bodied on the palate. Flavoursome, vigorous, and invigorating.
Good clear fruit, slight tobacco leaf nose and a little lean, but elegant wine. Drink: 2017-2023. (Taster : Steven Spurrier)
I like the core of dark-fruit and mineral character here. Medium to full body, firm tannins and a fresh finish. A little short but cool.
Features some forward blackberry and blueberry compote notes, with a fleshy coating of toast that lingers through the finish. Friendly, but a touch shy on spine. (James Molesworth)
Very dark, ruby and garnet-red colour with a black core and purple highlights. Delicate floral overtones with underlying ripe cherries, delicate blackberry overtones and subtle green nuances. Red berries, vivacious acidity, and strong tannin. Slightly drying out on the finish with a lemony touch on the aftertaste. (Peter Moser)
Consumption period
2016 - 2025
Our suggestions
White meats
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Game
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vegetables
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Cheese |
Salads |
Red meats
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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
Recipes
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