Nos vins 2017 Coucheroy
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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!


label château Coucheroy white 2009
Appellation : Pessac-Léognan

Wine style

Fresh and Fruity

Grape blend

100 % Sauvignon blanc.

Weather

While January and February were colder than average, 2009 was nevertheless a warm year (one of the warmest in a century). There was a great deal of sunshine and a remarkable drought during the summer months.

Tasting Comment

Appearance

Characteristic green and pale yellow.

Nose

Attractive citrus and lychee aromas with acacia and honeysuckle overtones.

Mouth

Simple and light, but round and smooth upfront, a harmonious palate underpinned by a crisp, fresh finish. Clean, lingering fruit flavors will keep this wine enjoyable for at least five years, with salads, fish and poultry dishes.

Ratings and reviews

Le Guide Hachette : 
01.06.2011
 - Note : 

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While not as well-known as André Lurton's other estates, Coucheroy can hold its own with the best of them, as demonstrated by this fine 2009. The nose is a very attractive blend of ripe grapes and white flowers with a bracing mineral note, while the wine's general character is at once robust and fresh.

Consumption period

Drink today

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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

Maturing potential

Subject to vintage, 2 to 7 years.

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Recipes

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