Winery: Chateau Couhins Lurton
Grapes: Sauvignon Blanc
Aging: Oak barrels
ABOUT THE WINERY
CHATEAU COUHINS LURTON
Chateau-Couhins-Lurton is located in Villenave-d'Ornon just south of the suburbs of Bordeaux. The basic structure of the castle, both the classicist castle and the fields, is due to a family of lawyers who owned the castle from the late 17th century to 1805 under the name "Bourdieu de La Gravette". After an unstable period with changing owners, the Hanappier / Gasqueton family from 1883 - 1967 provided quality development and a reputation that gave Cru Classé the status of white wine in 1959. (The red production was very low at that time). When André Lurton heard in 1967 that there were plans to move the vines up, he rented the fields. Bordeaux's agronomic institute bought the fields when the castle was soon split up, but Lurton was able to continue his lease on part of the area, and he managed to collect it all in 1992 and completely renovate everything from 1998-2002.
Chateau-Couhins-Lurton ligger i Villenave-d'Ornon lige syd for Bordeaux's forstæder. Slottets grundstruktur, både det klassicistiske slot og markerne, skyldes en advokatfamilie, der havde slottet fra slutningen af 1600-tallet til 1805 under navnet "Bourdieu de La Gravette". Efter en ustabil periode med skiftende ejere sørgede Hanappier / Gasqueton-familien fra 1883 - 1967 for kvalitetsudvikling og et ry, der gav Cru Classé status for hvidvin i 1959. (Den røde produktion var meget lav på det tidspunkt). Da André Lurton i 1967 fik nys om, at man planlagde at rykke vinstokkene op, lejede han markerne. Bordeaux's agronomiske institut købte markerne, da slottet kort efter blev splittet op, men Lurton kunne fortsætte sin lejekontrakt på en del af arealet, og det lykkedes ham at samle det hele i 1992 og totalrenovere alt fra 1998-2002.
Often called simply Sauvignon, extremely popular variety making crisp, dry, aromatic and extremely distinctive wines all over the world. The smell is sharp and piercing and reminds different tasters variously of gooseberries, nettles, crushed blackcurrant leaves, and occasionally cat’s pee. With age, aromas reminiscent of canned asparagus can develop.
Most Sauvignon Blanc is fermented at relatively low temperatures in stainless steel with the intention of preserving every bit of youthful fruit. The wines are in general designed to be drunk as young as possible, although some of the fruit from particularly low-yielding vineyards can be concentrated to withstand oak ageing and may need a year or so in bottle before showing their best.