Chateau Couronneau Maceration Bordeaux


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Extraordinary Claret with big intensity and flavour.

An an extraordinary ‘claret’ with big character and a wonderfully pure expression of Merlot fruit from meticulous work in both vineyard and cellar over the years. For the 2020 vintage they decided to vinify and age selected hand-harvested grapes in clay amphorae pots. Fermented only with native yeasts, and carbonically macerated for 12 days, the 15 months ‘breeding’ in amphorae has elevated this wine into something special, which is now drinking superbly well. We really recommend letting this wine breath in the glass, or preferably decanting an hour or so before drinking. Rich, deep and heady on the nose, its potent black fruit flavours are rich and smooth, with rounded tannins helped by the amphorae. At 15% it is powerful, yet balanced with notes of prune, fig, damson, liquorice and soft spice (drink now or keep for up to 5 years).


Fruity richness that packs a punch, Full-bodied


Blueberries and blackcurrants, plums and cloves.

Originally established way back in the 15th century, the imposing and impressive Château Couronneau comprises 38 hectares of vineyards, all certified for organic (Ecocert) and biodynamic (Demeter) wine production. The property itself lies just outside the small town of Ligueux to the south of Sainte-Foy-la-Grande and the Dordogne river. Located at the highest point in the local area at some 180 metres above sea-level, vines benefit from the clay/limestone soils with their ability to balance water retention with good drainage. The current owners, Christophe and Bénédicte Piat purchased the property back in 1994 with the intention of restoring the château to its former glory and to re-plant the vineyards and  convert to organics. The organic certification was acheived in 1999 and by 2011 all vineyards were being cultivated according to biodynamic principles. Of the total vineyard holdings, 35 hectares are planted to Merlot and just 3 hectares to Sauvignon Blanc and Sauvignon Gris. Their meticulous work in the vineyards ensures excellence in each finished bottle. Harvesting is partly carried out by hand and partly by the latest generation of machines. Similar attention to detail is applied to all work in the cellar, marrying the best of traditional techniques with more contemporary practices. Strict selection of grapes, temperature control and gentle handling helps to ensure that the natural fruit expression is retained as much as possible. Quality oak barrels of varying sizes provide the perfect vessels for the 12 month or more maturation of the top red wines.


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