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.


Appellation : Pessac-Léognan

Wine style

Full and Complex

Ratings and reviews

Vinous : 
02.05.2018

The 2017 Couhins-Lurton has a pure bouquet with black cherry, cassis and liquorice aromas. This has a little more fruité than its peers. The palate is medium-bodied with grippy tannin that loosens up with aeration, leading to a fresh, well defined finish that is just pretty and floral. (Neal Martin)

Markus del Monego : 
24.04.2018
 - Note : 
92.00 / 100

Dark purple red with violet hue. Fine nose with juicy fruit, blackcurrants and sweet elderberries. Discreet minerality in the background. On the palate juicy with good structure, depth and length.

James Suckling : 
05.04.2018
 - Note : 
from 90.00 to 91.00 / 100

Some pretty cool fruit to this young wine with blackberry and mineral character. Medium body, firm and silky tannins and a delicious finish. Very well done for the vintage.

The Wine Spectator : 
03.04.2018
 - Note : 
from 89.00 to 92.00 / 100

Fresh and pure, with a tasty beam of cassis and cherry puree flavors flecked with a light iron hint. Sleek finish. (James Molesworth)

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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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