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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
Elegant and Fruity
Grape blend
100% Sauvignon blanc
Weather
2016 was one of the finest vintages in the past 20 years. Winter was exceptionally wet and mild, and it rained a great deal in spring until June. However, the weather changed radically in mid-June, turning warm and quite dry, with cool nights. Ideal conditions for growing excellent wine grapes!
Tasting Comment
Appareance
This incredibly clear Coucheroy 2016 is a lovely lemon yellow colour with occasional green highlights.
Nose
The bouquet displays citrus fruit aromas (grapefruit, lemon), followed by delicious notes of pineapple and white fruit (peach).
Mouth
Starts out fruity and sumptuous on the palate. This Sauvignon Blanc is very present, revealing wonderful vivacity and freshness. The palate expresses the same aromas of white fruits (peach, nectarine) found on the nose. The ideal wine for vol-au-vents, fish terrine or delicious cheese platters.
Consumption period
2018 - 2022
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.
Cellar master
Oenologist consultant
Denis DUBOURDIEU (Professor at The Institut d'Oenologie de Bordeaux)
Recipes
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