Château Couhins 2025

Characteristics and tasting notes of Chateau Couhins 2025

Tasting

Nose
The aromatic bouquet reveals itself as complex, dominated by aromas of black fruits. Subtle hints of sweet spices, tobacco and candied orange zest enrich this olfactory palette.

Palate
Rich and concentrated, this wine offers a beautiful freshness supported by silky, perfectly integrated tannins. Flavours of ripe cherry come through, accompanied by a pronounced minerality, typical of its terroir.

Food and wine pairings
This red wine pairs wonderfully with a wide variety of meats, whether beef, veal, pork, lamb or duck, particularly in roasted or braised preparations. Its elegance also allows it to accompany Asian dishes, meaty fish such as tuna, as well as recipes based on mushrooms or pasta.

Serving and ageing
To fully appreciate this vintage, it is recommended to serve it at a temperature of around 15.5°C. Decanting for one hour is advised in its youth to release all its aromas. This wine will reach its peak between 6 and 12 years after harvest, so it should be enjoyed until around 2037.

The ample and refined expression of a Pessac-Léognan wine

The estate
Founded in the 18th century, Château Couhins is a 32-hectare estate located in the Bordeaux region. Owned by INRAE since 1968, it stands as an exception, serving as a research laboratory dedicated to sustainable viticulture. Today led by Dominique Forget, supported by Derenoncourt Consulting and Pierre Marazanof for sales, the estate distinguishes itself through its highly refined scientific approach. This prestigious brand combines ecological innovation with respect for tradition to produce wines of outstanding quality.

The vineyard
The vineyard dedicated to red wines extends over 22 hectares within the Pessac-Léognan appellation. It benefits from a mosaic of soils with, on one hand, gravelly mounds ideal for the development of Cabernet Sauvignon and, on the other hand, a clay-gravel plateau perfectly suited to Merlot. Committed to a strong environmental approach, the estate is certified organic, promoting biodiversity and the ecological balance of its plots.

The vintage
The year was marked by intense heat and low summer rainfall, requiring rigorous and attentive management of the vines. These climatic conditions yielded small, particularly concentrated grapes with excellent seed maturity. Harvesting took place on 9 September for the Merlot, on 23 September for the Cabernet Franc, and concluded on 1 October with the Cabernet Sauvignon.

Vinification and ageing
Destemming was followed by meticulous density-based sorting. Vinification favours gentle extraction by infusion to preserve the finesse of the berries. Vatting is controlled and lasts between 12 and 23 days, with an average of 22 days. Ageing during the first twelve months is tailored to each grape variety: the Cabernet Sauvignon rests in French oak barrels (15% of which are new), the Cabernet Franc is aged in amphora, while the Merlot alternates between barrel and vat.

Grape varieties
53% Cabernet Sauvignon, 43% Merlot, 4% Cabernet Franc.