Harvest date: september 5, 2012
Grape blend: Sauvignon blanc 100%
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Appareance: Very pale colour with golden highlights.
Nose: Many people consider Couhins-Lurton a reference for age-worthy white wines. The 2012 vintage is very subtle at the moment, with a delicate bouquet of broom flowers and acacia blossoms. It is clearly marked by Sauvignon Blanc, the sole variety used to make this beautiful, very elegant wine. The nose is rather closed-in, but will undoubtedly open up to reveal its intrinsic complexity after a few months in bottle.
Mouth: The wine proves to be quite elegant on the palate as well, with the cut and precision that is virtually inimitable in other countries around the world where the grapes grow too quickly. The flavours fill out beautifully on the palate, with surprising citrus nuances. The wine really has many of the aromas of fresh fruit. These will become more deep and subtle with age, with hints of brioche, butter, and warm stones typical of the appellation’s greatest terroirs. It may even become quasi-immortal, because it is not rare to uncork a 30-year-old Couhins-Lurton that marries beautifully with fine food such as sole gratiné with old Comté cheese, a veal entrecote steak with truffles, or golden brown veal sweetbreads…
91.00 / 100 – The Wine Advocate
90,00 / 100 – Robert Parker
90,00 / 100 – The Wine Spectator
91,00 / 100 – The Wine Enthusiast
1 star- Le Guide Hachette 2014
92,00 / 100 – Decanter.com
16,00 / 20 – Bettane et Desseauve
16,00 / 20 – Gault et Millau
17,00 / 20 Decanter
16,00 / 20 – Jancisrobinson.com
14,00 / 20 Le Point
Surface : 6,00 hectares
Soil : Gravel, sand and gravel, on a subsoil of limestone
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Grape harvest : By hand in several passes
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Graft stock : 101.14 – 3309C – Riparia
Plant food : Traditional, limited impact
Plant density : 6,500 vines per hectare
Wine average age : 26 ans
Grape variety : Sauvignons
Pruning type : Double guyot with debudding
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Fermentation : After pressing and settling, in oak barrels (30% new)
Fermentation temperature : 18 à 23°C
Malolactic : No
Wine maturing : For 10 months in oak barrels on full lees with bâtonnage
Wine montage : Tartaric precipitation by cold treatment and bentonite
Maturing potential : Fully expressive between 3 and 10 years, can age 20 to 30 years
Maître de chai : Jean Marc COMTE
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Œnologist Consultant : Denid DUBOURDIEU and Valérie LAVIGNE.