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Château Coucheroy White
"Couchiroy"or "Couche Roi" in Gascon. According to legend, one stormy evening,King Henri IV, returning from the Battle of Coutras, stopped here for a rest. Hewill surely have appreciated this fresh, easy-to-drink wine and enjoyed itsastonishing tropical fruit aromas. Atrue wine fit for a king!
Wine style
Fresh and Fruity
Grape blend
100% Sauvignon blanc
Weather
The 2017 vintage was one of the earliest on record. The growing season was marked by a dry winter and spring (46% less rainfall than usual), accompanied by temperatures 2°C above average (except for the frost in April). This dry summer weather was ideal for ripening the seeds until late August.
Tasting Comment
Appareance
2017 Château Coucheroy is a brilliant, pale-yellow colour with green and silver highlights.
Nose
The first impression on the nose features oak and vanilla aromas. Swirling in the glass reveals smooth aromatic complexity with notes of candied fruits, such as citrus and apricot. All in all, a powerful bouquet.
Mouth
Starts off smooth and round, becoming full-bodied mid-palate, before culminating in a wonderfully fresh aftertaste. The pronounced fruity nose carries through to the palate, with notes of candied citrus. This delicious wine goes beautifully with seafood, warm oysters or blanquette of veal.
Ratings and reviews
This lively and well-balanced wine featuring an attractive yellow colour with green highlights, a floral bouquet and well-structured tannins, has all the hallmarks of a classic vintage. Best enjoyed between 2019 and 2021.
Consumption period
2019 - 2025
Our suggestions
Starters
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White meats
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Fish and Shellfish
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vegetables
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Cheese |
Salads |
Ground
Soil
Gravel, clay subsoil.
Winemaking
Grape harvest
By hand or mechanical after manual sorting at the vine
Others
Graft stock
3309C - Riparia gloire -
Plant food
Traditional, limited impact
Plant density
6,500 to 8,500 vines per hectare
Wine average age
11 years
Grape variety
100% Sauvignon blanc.
Pruning type
Double Guyot
Fermentation
After settling, part in barrels and part in stainless-steel temperature-controlled tanks
Fermentation temperature
18 to 23 °C
Malolactic
No
Wine maturing
Part in barrels, remainder in tanks on lees
Wine montage
Tartaric precipitation by cold treatment.
Maturing potential
Subject to vintage, 2 to 7 years.
Oenologist consultant
Valérie LAVIGNE
Recipes
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