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21361 customer reviews
Pierre and Bertrand Couly - St. Louans Le Parc 2012

Pierre et Bertrand Couly - St Louans Le Parc 2012

Wine rated 3.5/5Wine rated 3.5/5Wine rated 3.5/5Wine rated 3.5/5Wine rated 3.5/5
3.5/5 (4 customers)

Owned by the Bertrand Couly family since the 15th century, the vineyards of Saint Louans are the source of this red Chinon wine. This 100% Cabernet Franc offers a lovely, lingering bouquet and expresses elegant aromas of red fruits.

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Rated site
21361 reviews
-20€

Starting at €99 on your first order

Estate

Pierre & Bertrand Couly

Vintage

Saint-Louans Le Parc

Vintage

2012

Designation

Chinon

Region

Loire

Grape Varieties

100% Cabernet Franc

Regions

clay-siliceous soils, a sandy plateau overlying Millarges limestone bedrock.

Viticulture

traditional and well-considered

Grape Harvest

fully mature

Winemaking

in a temperature-controlled stainless steel fermentation room

Livestock farming

in a tank

Eye

purplish dress

Nose

aromas of dark fruit and violet

Palate

Very fruity with fine, silky tannins

Serve

at 16-18°C

Open

1 hour ago

Drink from

2015

Drink before

2030

Food and wine pairings

Food and wine pairings

It goes well with any type of grilled or roasted meat...

More information at Pierre & Bertrand Couly

More information at Chinon

RVF - The French Wine Review / Guide to the Best Wines of France

RVF - La Revue du Vin de France / Guide des Meilleurs Vins de France

Rated estate (2013 guide) 1*Star (Up-and-coming stars or high-quality winemakers producing wines of a good standard—you won’t be disappointed when you taste the wines from these estates)

About the estate:

“Five years ago, Pierre and Bertrand Couly established a vineyard on the hillsides and plateau of Chinon. They have expanded its acreage (now 17 ha); in 2010, they built a state-of-the-art winery on the road to Tours, which is open to visitors. This 2009 vintage did not benefit from those facilities, but it is nonetheless very successful. Its intense, deep color with violet highlights, its subtle nose—which, upon aeration, releases aromas of blackcurrant—and its beautiful structure with dense, firm, and austere tannins on the finish all point to a wine with aging potential that should be cellared for three to five years before serving with roasted or braised red meat.”

Customer rating

Wine rated 3.5/5Wine rated 3.5/5Wine rated 3.5/5Wine rated 3.5/5Wine rated 3.5/5

3.5/5

based on 4 reviews

Wine rated 3/5Wine rated 3/5Wine rated 3/5Wine rated 3/5Wine rated 3/5

Review and comment by Mr. GREGOIRE M. Published on October 1, 2016

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Review and comment by Mr. REGIS T. Published on May 28, 2016

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Review and comment by Mr. MARC P. Posted on 12/06/2015

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Wine rated 3/5Wine rated 3/5Wine rated 3/5Wine rated 3/5Wine rated 3/5

Review and comment by Mr. MICHEL S. Posted on September 12, 2015

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