2014
Couhins-Lurton
Red
Grand Vin de Graves
Pessac-Léognan
Vintage's weather
Winter and spring were very mild, but the summer of 2014 did not live up to our expectations: it rained heavily in July, and August was much cooler than usual. However, starting in September, a miraculous Indian summer with high temperatures, was very favourable to ripening.
Harvest date: September 29, 2014
Grape blend: Merlot 75% / Cabernet Sauvignon 25%
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Appareance: Beautiful ruby-red colour.
Nose: A bouquet typical of the red wines of Couhins-Lurton, with ripe fruit (blackberry juice), spice, and liquorice aromas. Slightly smoky overtones add complexity.
Mouth: This largely Merlot-based wine starts out round and sweet on the palate, going on to become more intense, with solid, well-structured tannin providing good backbone. The straightforward aftertaste is fruity and never-ending. Unquestionably a very elegant wine. It makes an ideal accompaniment to rib steak with Bordeaux wine sauce, roast quail, or roast chicken with whole, unpeeled garlic cloves, served with fried mushrooms.
Tasting note
92,00 / 100 – The Wine Enthusiast
90,00 / 100 – The Wine Spectator
92,00 / 100 – James Suckling
91,00 / 100 – Yvesbeck.com
17,00 / 20 – Le Point
15,50 / 20 – Le Figaro
Excellent – Vino 2015
16,50 / 20 – Decanter
90,00 à 91,00 / 100 – James Suckling
Technical Informations
Surface : 16,00 hectares
Soil : Gravel.
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Grape harvest : Manuelles en cagettes et tri sur table de réception.
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Graft stock : 101.14 – 3309C – Riparia
Plant food : Fertilisation raisonnée
Plant density : 8500 pieds à l’hectare
Wine average age : 25 ans
Grape variety : Merlot / Cabernet Sauvignon
Pruning type : Double guyot with debudding.
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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.
Maître de chai : Jean Marc COMTE
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Œnologist Consultant : Michel ROLLAND and Mikaël LAIZET.
