2014
Couhins-Lurton
White
Grand Cru Classé 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 3, 2014
Grape blend: Sauvignon blanc 100%
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Appareance: Pale yellow colour with delicate silver highlights.
Nose: Citrus and pineapple overtones enhanced by a very attractive hint of vanilla. The bouquet goes on to reveal mineral nuances characteristic of Couhins-Lurton’s clay and gravel soil.
Mouth: Vivacious and rich on the palate with attractive freshness. Rather mineral aftertaste with a touch of lime. Ideally, it should be kept for a few years to reach its peak, at which time it will be delightful with fish, seafood, and cheeses.
Tasting note
90.00 / 100 – The Wine Advocate
92,00 / 100 – The Wine Enthusiast
90,00 / 100 – Robert Parker.com
93,00 / 100 – James Suckling
15,00 / 20 – Le Point
15,00 / 20 – Le Figaro
15,00 / 20 – Jean-Marc Quarin
86,00 à 88,00 / 100 – eRobertParker.com
Excellent – Vino 2015
17,25 / 20 – Decanter
89,00 / 100 – The Wine Patriot
93,00 / 100 – Tim Atkin MW
88,00 à 91,00 / 100 – The Wine Spectator
88,00 à 89,00 / 100 – James Suckling
Technical Informations
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 : Denis DUBOURDIEU and Valérie LAVIGNE.
