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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
2016 was one of the finest vintages in the past 20 years. Winter was exceptionally wet and mild, and it rained a great deal in spring until June. However, the weather changed radically in mid-June, turning warm and quite dry, with cool nights. Ideal conditions for growing excellent wine grapes!
Tasting Comment
Appearance
It is a lovely, brilliant, deep, ruby-red colour.
Nose
The bouquet is attractively complex, with rich black-berry fruit aromas (blackberry, blackcurrant).
Mouth
On the palate, it is soft and well-balanced, with good structure. The overall impression is mouth-filling, complex, and velvety. This Coucheroy 2016 is very well-balanced, with red fruit aromas, hints of vanilla, and slightly oaky overtones, as well as a touch of mint. This perfectly charming wine makes a perfect accompaniment to a finely-marbled entrecôte steak or pork spare-ribs marinated in spices, as well as assorted, mature cheeses (Camembert, Roquefort, Edam, etc.).
Consumption period
2019 - 2028
Our suggestions
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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