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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
Rich and Powerful
Grape blend
Cabernet Sauvignon 45% / Merlot 55 %.
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
Château Coucheroy's success in restaurants remains strong, and it never fails to uphold the reputation of Pessac-Léognan. Its lively ruby-red colour is very appetising.
Nose
Its bouquet is elegant and delicate, even at this early stage. The bouquet features morello cherry aromas and a touch of vanilla. This wine is still young and will undoubtedly begin to blossom starting in spring 2014 to reveal the sort of subtle bouquet it is known for, with a fine balance between fruit, smoky notes and oaky nuances.
Mouth
The quality tannin on the palate is starting to soften. In fact, the tannic texture makes this wine a very good match with strongly-flavoured dishes such as fillet of beef with olives, fondue bourguignonne, or leg of lamb.
Medals
Los Angeles International Wine & Spirits Competition 2014
Concours Mondial Bruxelles 2014
Consumption period
2013 - 2021
Our suggestions
Starters
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White meats
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Game
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vegetables
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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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