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Couly-Dutheil Chinon La Baronnie Madeleine 2005

Cabernet Franc from Chinon, Touraine, Loire, France
  • WS92
0% ABV
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4.0 2 Ratings
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Winemaker Notes

Elegant and harmonious. A grand classic.

Critical Acclaim

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WS 92
Wine Spectator
Complex and intense aromas with a seductively silky palate of ripe fruit. A rock-solid, with ripe, structured layers of plum, black currant and black cherry offset by sweet olive tapenade, mineral and aged tobacco. The long, iron-filled finish shows impressive depth. Should age nicely. Drink now through 2010. 4,000 cases made.
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Couly-Dutheil

Couly-Dutheil

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Couly-Dutheil, , France - Other regions
Couly-Dutheil
Established in 1921 by Baptiste Dutheil, then developped by René Couly who married Madeleine Dutheil, the House of Couly-Dutheil has become over the years the great name for Chinon. Today Couly-Dutheil remain a family house owned by the third and fouth generation.

The Chinon region has all the qualities of the greatest soils. Its semi-oceanic climate is exceptionaly mild and benefits of long sunny periods. The variety of soils and their particular qualities allows the cabernet-franc (98% of the vineyard) to express all its fineness and its celebrated "taffetas" within a range of strong personalities.

The sandy and gravelly plains along the Vienne river for the thirst quenching light and fruity wines. The clayey, siliceous slopes and flat-lands producing fine and subttle wines. The clayey and chalky hills where are born the sumptuous wines meant for ageing.

The House of Couly-Dutheil

Of the 2000 hectares of the Chinon vineyard, Couly-Dutheil vinifies some 130 hectares of which 90 are their own property located over the three production areas of the appellation. If the quality of the soils, amongst the best in Chinon, contributes to the renown of Couly-Dutheil, their quest for quality in the selection of vintages and love for perfection in maturing adds to their prestige.

Champagne

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Associated with luxury, celebration, and romance, Champagne is home to the world’s most prized sparkling wine. In order to be labeled ‘Champagne’ within the EU and many New World countries, a wine must originate in this northeastern region of France and adhere to strict quality standards. Made up of the three towns Reims, Épernay, and Aÿ, it was here that the traditional method of sparkling wine production was both invented and perfected, birthing a winemaking technique as well as a flavor profile that is now emulated worldwide. Well-drained limestone chalk soil defines much of the region, lending a mineral component to the wines. The climate here is marginal—ample acidity is a requirement for sparkling wine, so overripe grapes are to be avoided. Weather differences from year to year create significant variation between vintages, and in order to maintain a consistent house style, non-vintage cuvées are produced annually from a blend of several years.

With nearly negligible exceptions, three varieties are permitted for use in Champagne: Chardonnay, Pinot Noir, and Pinot Meunier. These can be blended together or bottled varietally, depending on the final style of wine desired. Chardonnay, the only white variety, contributes freshness, delicacy, and elegance, as well as bright and lively acidity and notes of citrus, orchard fruit, and white flowers. Pinot Noir and its relative Pinot Meunier provide the backbone to many blends, adding structure, body, and supple red fruit flavors. Wines with a large proportion of Pinot Meunier will be ready to drink earlier, while Pinot Noir contributes to longevity. Whether it is white or rosé, most Champagne is made from a blend of red and white grapes—and uniquely, rosé is often produce by blending together red and white wine. A Champagne made exclusively from Chardonnay will be labeled as ‘blanc de blancs,’ while one comprised of only red grapes are called ‘blanc de noirs.’

VCJ398_05_2005 Item# 96090

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