Chateau Couronneau, Bordeaux Superieur, France

Dark plum, prune, clove, and liquorice emerge from a deep, concentrated profile framed by firm yet polished tannins. 2022 Château Couronneau is a 100% Merlot Bordeaux Supérieur from the Piat family's organically and biodynamically farmed estate, where controlled fermentation and twelve months of barrel aging build structure while retaining the wine's ripe fruit character. It reflects Château Couronneau's long-standing commitment to thoughtful farming, technical precision, and a close connection between vineyard and cellar.

Product Details:

• Winemaker/ Owner: Grégoire Piat
• Grapes: 100% Merlot
• Farming: Certified organic and biodynamic, including Demeter certification
• Vineyard Source: Estate vineyards on the elevated slopes near Sainte-Foy-la-Grande
• Soil: Clay-limestone soils rich in active iron
• Fermentation: Three-day low-temperature fermentation followed by gentle daily pumpovers, with temperatures kept below 25°C
• Pressing: Light pressing with a hydraulic vertical press
• Aging: 12 months in large 500L barrels
• Malolactic Fermentation: Conducted in stainless steel tanks
• Residual Sugar: 0.6 g/L
• ABV: 14.5%

Sensory Description:

Deep purple in color, the wine opens with a concentrated nose that is initially reserved before revealing prune and other candied dark-fruit notes layered with clove and liquorice. The palate makes a firm, direct entrance, combining ripe Merlot fruit with a tightly structured but well-covered tannic frame. Full-bodied and dry, it retains composure through the mid-palate, with savory spice and dark fruit carrying into a long, structured finish.

Awards & Accolades:

• Gold Medal: Challenge Millésime Bio, awarded in 2024 for the 2022 vintage

Winemaker’s Background:

Bénédicte and Christophe Piat discovered Château Couronneau in 1994 and undertook an extensive restoration of both the property and its vineyards. The family began converting the estate to organic viticulture in 1997 and later embraced biodynamic farming, an approach that remains central to Château Couronneau today. Their son Grégoire Piat now leads the estate as owner and winemaker, continuing the family's work with organic and biodynamic viticulture while developing precise cellar practices built around indigenous yeasts, careful parcel selection, and aging in stainless steel, wood, and other vessels according to the needs of each wine.

Serving Suggestions:

Serve at 16 to 18 degrees Celsius in a Bordeaux-style red wine glass. The wine's dark fruit, firm tannins, and savory spice make it particularly well suited to New York strip steak with a peppercorn crust, herb-crusted rack of lamb with red wine jus, or veal osso buco with gremolata. A brief period of aeration before serving can help the initially reserved aromatics open and show greater depth.