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Château Coucheroy Red
"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. This red Pessac-Léognan is easy-to-enjoy, smooth and fruity. It nevertheless displays the elegance and finesse typical of wines from this region of Bordeaux Graves. Château Coucheroy has classic blackcurrant and smoky aromas reminiscent of the atmosphere in a gentleman’s club...
Wine style
Soft and Sensual
Grape blend
Cabernet Sauvignon 50% / Merlot 50%.
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
People who enjoy Château Coucheroy can rest assured: the 2010 vintage is as deeply-coloured at the 2009.
Nose
It also has a strong personality, as attested by its fragrant bouquet with fruit and vanilla overtones.
Mouth
The wine is powerful and chewy on the palate with the richness and structure to ensure good ageing. It makes a fine accompaniment to cuisine from Southwest France and other fine dishes. An elegant Pessac-Léognan.
Ratings and reviews
A bouquet of ripe red fruit and spice with balsamic and empyreumatic overtones. Starts out quite soft, but asserts itself more on the aftertaste. Excellent, very smooth tannin. A little bottle age will make this wine even more enjoyable.
Medals
Concours Mondial Bruxelles 2013
Consumption period
2013 - 2020
Our suggestions
Starters
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White meats
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Game
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Cheese |
Salads |
Red meats
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Ground
Soil
Gravel, clay sub-soil.
Winemaking
Grape harvest
By hand or mechanical after manual sorting at the vine
Others
Graft stock
Porte-greffes associé au Vin.
Plant food
Traditional, limited impact.
Plant density
6,500 to 8,500 vines per hectare.
Wine average age
19 years old
Grape variety
Cabernet Sauvignon / Merlot.
Pruning type
Double guyot with debudding
Fermentation
In stainless-steel temperature controlled tanks with patented cap-breaking system.
Fermentation temperature
28 to 30°C
Malolactic
Yes
Wine maturing
For 12 months in barrels with racking each trimester
Maturing potential
Expressive after 2 to 4 years, can age up 10 to 15 years.
Recipes
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