A new vintage, the 2009 was rated: Bettane & Desseauve 15.5/20 (Immediate pleasure)
An Anjou that reveals itself as you taste it, with floral notes followed by hints of anise and citrus. It is a pure and refreshing white wine, a delicious blend of fruit and floral notes. The wine’s minerality, with a hint of bitterness, confirms its Loire Valley character.
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Eye
Dress with gold highlights
Nose
As you taste it, it reveals floral notes, followed by hints of anise and citrus
Palate
Pure and refreshing. The blend of fruit and floral notes is captivating. The wine’s minerality, with a hint of bitterness, underscores its classic Loire character.
Serve
at 8-10°C
Open
30 minutes before
Drink from
2012
Drink before
2013
Food and wine pairings
Un vin à déguster en apéritif, sur des huîtres & crustacés, des fromages de chèvre frais ou encore des poissons de Loire...<br/>
Bettane & Desseauve
Rated estate (2019 guide): 2 stars (A solid, recommendable wine, though slightly more consistent and uniform than the previous vintage)
About the estate:
Anjou, Savennières, Coteaux-du-Layon, and Chaume are expressed here with finesse and authenticity. A sure bet.
Robert Parker - Wine Advocate
Estate rated "Recommended" (Wine producer recommended by Robert Parker - The Wine Advocate)
RVF - La Revue du Vin de France / Guide des Meilleurs Vins de France
Rated estate (2019 guide) Selected (Please note that this guide is a ranking, and as such, all the estates listed here—even those without a star—represent, in our view, the pinnacle of French winemaking.)
About the estate:
Roger-François Béguinot, who made his fortune in the baby food industry, and his wife fell in love with Château Soucherie in 2007. This 28-hectare estate is ideally situated on a south-facing schist hillside between Beaulieu and Rochefort, within the Anjou, Savennières, Coteaux du Layon, and Chaume appellations.
Customer rating
4/5
based on 3 reviews
Review by Mr. DAMIEN L. Published on 02/11/2015
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Review by Mr. FREDERIC V. Posted on July 3, 2013
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Review by Mr. JULIEN G. Posted on March 28, 2013
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