Award: Gold Medal Concours International Mondial du Rosé 2014
This rosé de saignée, with its partridge eye color, offers aromas of wild strawberry and raspberry on the nose, and evokes crushed red fruit on the palate, with a finish of tart candy. A fine gourmet rosé for bold culinary combinations...
Features
Estate
Pierre & Bertrand Couly
Vintage
2013
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
from bleedings on the red vats after an overnight maceration
Breeding
on lees to give volume. In temperature-controlled stainless steel vats until bottling.
Tasting & pairing
Eye
partridge-eye dress
Nose
with aromas of wild strawberry and raspberry
Mouth
evokes crushed red berries on a tart candy finish
Serve
at 7-8°C
Open
1/2h before
Drink from
2014
Drink before
2016
Food and wine pairing
Vinified dry, its richness and volume on the palate make it a gastronomic rosé that will allow you to create daring culinary combinations. This rosé de saigné is the perfect accompaniment to summer meals, as well as smoked fish and seafood...
Pierre & Bertrand Couly
Chinon
Expert opinion
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 being served with roasted or stewed red meat".
Customer reviews
Customer rating
4.7/5
on 3 reviews
Note and review by M. DAMIEN A. Published on 11/06/2015
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Note and review by M. CHRISTOPHE S. Published on 30/10/2014
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Note and review by M. BENOIT K. Published on 06/08/2014
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