Couhins Lurton

Couhins Lurton from Bordeaux by NA Fine Wine (12 x 75cl)

Couhins Lurton from Bordeaux by NA Fine Wine (12 x 75cl)

Fermented in thermostatically controlled stainless steel vats. This red wine is rich and full bodied, rounding with age. www.andrelurton.com (12 x 75 cl)

The grapes were harvested by machine preceded by manual selection. The grapes were then fermented in temperature controlled stainless steel vats equipped with a patented system for breaking up the cap for 2 to 3 weeks. www.andrelurton.com (12 x 75 cl)

Andre Lurton Chateau de Barbe Blanche Lussac Saint Emilion from France, Bordeaux, Lussac-St-Emilion by Andre Lurton Estate Leognan Bordeaux (12 x 75 cl)

Colour: greeny gold. Bouquet: with floral and tropical notes. Palate: round and smooth, fresh finish, good length. Serve chilled. (12 x 75 cl)

Domaine Lucien Lurton et Fils LES GARONNELLES Sauternes from France, Bordeaux, Sauternes by Domaine Lucien Lurton et Fils Botrytis-Affected Whites (12 x 37.5 cl)

Domaine Lucien Lurton et Fils LES GARONNELLES Sauternes from France, Bordeaux, Sauternes by Domaine Lucien Lurton et Fils Botrytis-Affected Whites (12 x 75 cl)

Chateau Dauzac was classified a great growth in 1855, however, wine growing would appear to go back to the thirteenth century. However, it was necessary to wait until the arrival of Thomas Michel Lynch in 1740 for the vines to be consolidated into the beautiful vineyard that we know today. In more recent time the chateau was bought by the MAIF insurance company in 1988, and in 1992 they handed over the running of the estate and the Presidency of the Board of Directors to Andre Lurton. Now in charge, it is Andre Lurton's reponsibiltiy to produce the wine from the 45 hectares of 15-20 year old vines. From the vineyard to the winery great care is taken in producing this wine from the manual harvest to table sorting both before and after destemming quality is always the driving force. Made from a blend of Cabernet Sauvignon 58%, Merlot 37% and a little Cabernet Franc 5% this wine will splend 12 months in oak barrels with racking each trimester and fined using eggwhites. Decanter considered: 'Dauzac obtains the best mark among all Medoc Classified Growth; 17.5. Aromatic and complex, quite oaky. Silky, sweet, explosive fruit, firm tannins and lovely acidity. Elegant and poised will be very good 2-10 years. It is interesting to note that Ernest Davis, who was the manager of both Dauzac and Ducru Beaucaillou, perfected the famous bouillie bordelaise here in 1885 with the help if Professor Alexis Millardet. (12 x 75 cl)