Entre Terre & Mer Château Couronneau


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Out of Stock


A collaboration between Chateau Couronneau and an oyster farmer friend, led to this interesting experiment.
A collaboration between Chateau Couronneau and an oyster farmer friend, led to this interesting experiment. A proportion of their white wine vintage has been aged underwater at sea for 1 year This is a unique wine that you won’t find anywhere else. The advantages of ageing at sea is that you have a very stable environment, with temperature, pressure and light levels being very constant. The wine itself is very aromatic with explosive aromas of white-fleshed fruits. Imagine sea air minerality with complex citrus fruits. The palate, has a complex stone fruit attack, is powerful with a very long finish, and is well balanced. No surprise it pairs well with seafood. Very limited stock.

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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