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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.
Weather
Spring was very trying, with considerable rainfall leading to fungal diseases of all sorts. This called for very close attention in the vines until the 14th of July, when the weather changed durably for the better.
Tasting Comment
Appearance
Really very pale with green highlights. Tasted in autumn 2013, when this wine was in the flower of youth.
Nose
The bouquet immediately expresses floral aromas (acacia blossom and broom) and releases very volatile citrus (pink grapefruit, lemon) nuances when the wine is swirled in the glass. The Sauvignon Blanc variety has unmistakably left its mark…
Mouth
The wine is very fruity on the palate, which is even more complex than the bouquet, leaving a tremendously attractive impression of fruit salad (pear, peach, and citrus). The balance is perfect because the vivaciousness and precision lead into a long aftertaste. This makes a wonderful wine to drink with panfried Norway lobsters and citrus fruit or, more unusually, crab-stuffed sea urchins.
Medals
Concours Mondial du Sauvignon 2015
Consumption period
2013 - 2017
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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