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Château de Barbe Blanche Red

Acquired for an half in 2000 by André Lurton, this estate is ideally situated on a ridge of clay and limestone in Lussac, facing the best slopes of St Emilion. Merlot is king, and regularly gives soft and tasty wines.

label château de Barbe Blanche red 2011

Wine style

Full and Complex

Grape blend

Merlot 85% / Cabernet franc 15%


Temperatures were much higher than average from February to June, with much less rainfall than usual. There were already signs of drought at the end of Spring.

Tasting Comment


The deep, dark colour is immediately captivating. Furthermore, the lovely garnet-red hue makes tasters expect a concentrated wine... and they are not disappointed!


Thanks to many efforts over the past ten years, Château Barbe Blanche has attained a level of quality close to that of the finest wines on the Saint-Emilion plateau. The nose is quite closed at the present time, but its character and sheer class are clearly burgeoning, with elegant, subtle hints of graphite and smoke, as well as a strong fruity component (black cherry).


The wine is full-bodied and smooth on the palate with typical Merlot flavours and soft, rich tannin that goes into a long aftertaste. This wine has good ageing potential, but will be quite enjoyable in just two or three years with veal cheek or kidneys with mushrooms.This wine is also the ideal accompaniment to braised or roast red meats.


gold medal - 2013 Concours Mondial du Merlot
Concours Mondial du Merlot 2013

Consumption period

2013 - 2026

Our suggestions




28.00 ha


On a clay-limestone shelf with about 1 meter of clay on the surface. At the foot of the hills, clay-siliceous soil with light sand.


Grape harvest

Machine harvest with sorting and selection at the winery.


Plant food

Traditional, limited impact.

Plant density

6,000 vines per hectare.

Wine average age

32 years old.

Grape variety

Merlot / Cabernet Franc / Cabernet Sauvignon.

Pruning type

Double guyot


In stainless-steel temperature-controlled tanks. Approximately 3 weeks (subject to vintage and ripeness of tannins)

Fermentation temperature

28 to 30°C



Wine maturing

For 12 months in oak barrels (50% new) with racking each trimester.

Maturing potential

Begins to open up after 2 to 3 years, will age 10 to 12 years.