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20852 customer reviews
Pierre and Bertrand Couly - V 2011

Pierre et Bertrand Couly - V 2011

Wine rated 5/5Wine rated 5/5Wine rated 5/5Wine rated 5/5Wine rated 5/5
5/5 (1 customers)

The Chinon "V" is Bertrand's nod to his youngest son Vincent, who played an active role in the vinification of this wine. With its beautiful volume on the palate and firm tannins, the Couly family is reaping the rewards of working with this limestone terroir, which adds an extra dimension to this cuvée.

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20852 reviews
-20€

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Estate

Pierre & Bertrand Couly

Vintage

V

Vintage

2011

Designation

Chinon

Region

Loire

Grape varieties

100% Cabernet Franc

Terroirs

Clay-limestone hillsides located west of Chinon

Viticulture

traditional and neat

Grape harvest

fully mature

Wine making

in temperature-controlled stainless steel vats

Livestock farming

in tanks

Eye

deep purple color

Nose

with aromas of dark fruits

Mouth

The limestone adds an extra dimension to this wine, which has a significant volume on the palate and firm tannins. Beautiful concentration of black fruits.

Serve

at 16-18°C

Open

1 hour before

Drink from

2015

Drink before

2023

Food and wine pairings

Food and wine pairings

It's a wonderful accompaniment to slow-cooked dishes...

More information on Pierre & Bertrand Couly

More information on Chinon

RVF - La Revue du Vin de France / 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 quality winemakers producing good wines; you won't be disappointed when tasting 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 expanded its size (now 17 hectares) and in 2010, they built a state-of-the-art winery on the road to Tours, which is open to visitors. The 2009 vintage did not benefit from this, but it is nonetheless very successful. Its intense, deep color with violet highlights, its subtle nose, which releases aromas of blackcurrant when aerated, and its beautiful structure with dense, firm tannins and a severe finish, indicate a wine for aging that will need to be left for three to five years before being served with roasted or stewed red meat.

Customer rating

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

5/5

based on 1 review

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

Note and opinion by Mr. GREGOIRE M. Published on 10/25/2015

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