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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
Winter was harsh (many days with frost) and spring rather chilly. There was a great deal of sunshine in 2010 and a long period of drought from 21 June to late September, which was favourable for ripening.
Tasting Comment
Appearance
Attractive, shining pale gold with green highlights.
Nose
The nose is intense, complex and elegant, a cornucopia of citrus fruits, orange mingling with grapefruit, some tasters even finding hints of mandarine…
Mouth
The palate is fresh and vivid, with a crisp liveliness that adds intensity and leaves an agreeable, lingering fruitiness. Drink now, with white meat or fish in sauce. (January, 2012)
Ratings and reviews
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A sister estate to his other Pessacs, including La Louvière and Couhins-Lurton. Not so well known, it nonetheless produces some fine wines, whose originality springs from a vineyard planted 100% in Sauvignon. This vintage, as admirable as its predecessor, has a delightful, delicate nose of white fruits with just a hint of vanilla from partial aging in oak. The texture is fresh, silky and nicely balanced. Perfect with grilled fish, drink now and over the next three years.
Medals
Hong kong international wine and spirits 2014
Consumption period
2013 - 2015
Our suggestions
Starters
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White meats
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Desserts
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Fish and Shellfish
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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
Maturing potential
Subject to vintage, 2 to 7 years.
Recipes
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