« Le style de la « petite » cuvée évolue vers une gourmandise où les tanins du cabernet franc sont priés de rentrer dans le rang. Il en résulte un vin de soif, facile à boire mais qui raconte une vraie histoire. » (Le Guide Bettane & Desseauve des Vins de France 2014). Un rouge très aromatique et friand, gourmand à souhait !
Features
Estate
Pierre & Bertrand Couly
Vintage
2012
Designation
Chinon
Region
Loire
Grape varieties
100% Cabernet Franc
Terroirs
Clayey-siliceous soil, sandy plateau on clayey bottoms
Viticulture
traditional and meticulous
Harvest
at full maturity
Winemaking
in temperature-controlled stainless steel vats
Breeding
in tank
Alcohol content
13%
Tasting & pairing
Eye
beautiful purple hue
Nose
fresh, well-defined aromas of red fruits evocative of blackcurrant, raspberry, cherry, etc.
Mouth
very aromatic and full-bodied, with well-developed but well-coated tannins
Serve
at 15-16°C
Open
1 hour before
Drink from
2015
Drink before
2022
Food and wine pairing
à déguster sur des viandes rouges, des petits gibiers, des fromages...<br/>
Pierre & Bertrand Couly
Chinon
Expert opinion
Bettane & Desseauve
Vin noté (guide 2014) 14,5/20 (Bon vin)
About the wine :
The style of the "petite" cuvée evolves towards a greediness where the Cabernet Franc tannins are asked to fall into line. The result is a thirst-quenching, easy-drinking wine that tells a real story.
RVF - La Revue du Vin de France / Guide des Meilleurs Vins de France
Domaine rated (2013 guide) 1*Star (Stars in the making or quality winegrowers with a good level of production, you won't be disappointed when you taste the wines from these estates)
About the domain :
"Five years ago, Pierre and Bertrand Couly set up a vineyard on the hillsides and plateau of Chinon. In 2010, they built a state-of-the-art winery on the road to Tours, which is open to the public. This 2009 hasn't benefited from it, but it's a great success nonetheless. Its intense, sustained color with violet highlights, its discreet nose, which releases blackcurrant aromas with aeration, and its fine structure with dense, firm, harsh tannins on the finish, all point to a wine for laying down that should be kept for three to five years before serving with roasted or stewed red meat.
Customer reviews
Customer rating
5/5
out of 1 review
Note and review by M. GAEL A. Published on 23/10/2023
See all reviews from this customer
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