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Description
A more serious, barrel-aged expression from Château Couronneau, Cuvée Pierre de Cartier is made from 100% Merlot grown on one of the estate’s best-exposed parcels. Hand-harvested, selectively sorted and aged for 18 months in barrel, it brings together ripe blackberry and plum fruit with notes of toast, cocoa, liquorice and sweet spice. Rich and concentrated, but still polished, this is Bordeaux Supérieur with depth, structure and a more cellar-worthy feel.
- Wine Enthusiast, ‘This bright, fruity wine has been lightly wood aged to a smooth texture. The blackberry fruits are still forward, with acidity and tannins in balance. Drink from 2024.’ Roger Voss (2020 vintage)
- Decanter Magazine, ‘Very good on the nose, some clean fruity aromatics, raspberry and dark cherry, with some clear oak impact also, vanilla and brioche flavours, the sweeter end of the spectrum. The flavours hold through on the palate with a good persistency that doesn’t trail to bitterness as so many can in this vintage. Drink 2013-2020.’ Jane Anson (2011 vintage)
About the Estate
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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