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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
Temperatures were much higher than average from February to June, with much less rainfall than usual. There were already signs of drought at the end of Spring.
Tasting Comment
Appearance
Made entirely with Sauvignon Blanc, this wine has a brilliant colour with pale green highlights.
Nose
The bouquet shows great varietal character with intense floral notes.
Mouth
The acidity is just right on the palate. This is complemented by richness that comes from ripe fruit as well as lemon and yellow peach nuances and a mineral quality. Smooth and well-structured, this wine is already enjoyable to drink and is ideal with veal stew or swordfish carpaccio.
Ratings and reviews
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This 2011 wine from André Lurton is a marvellous expression of Sauvignon Blanc. The pale, almost colourless, colour is crystal clear. This purity is also to be found in the bouquet, which is beautifully complex, with hints of tropical fruit (pineapple, lychee) and citrus. The wine starts out quite rich on the palate, going on to reveal power and volume, as well as floral and honeysuckle notes. The long, fresh aftertaste is very attractive.
Medals
Los Angeles International Wine & Spirits Competition 2014
Consumption period
2013 - 2016
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
Maturing potential
Subject to vintage, 2 to 7 years.
Recipes
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