Description
The Château de Coulaine’s Chinon Clos de Turpenay is one of the estate’s crowning jewels. A particularly refined wine, it is characterised by aromas of red berries and plum, complemented by very elegant floral notes. The palate is delicious, with a slightly powdery texture and a structure underpinned by fine tannins. A beautiful Chinon now at its peak for immediate enjoyment, yet one that has not yet reached its full potential.
In the vineyard, in the cellar
A 1.2-hectare clay-limestone and clay-siliceous terroir, veined with ‘millarges’ at the top of the hillside; a medium slope with a full south-east exposure. A vineyard plot documented in archives since the mid-13th century. A historic plot of the estate, replanted in 1960 using mass selection. The rest of the vineyard was planted between 1992 and 1995. 100% Cabernet Franc. Hand-harvested. Traditional vinification with indigenous yeasts, no chaptalisation; fairly long maceration in concrete vats and old wooden vats, followed by transfer to barrels. Malolactic fermentation in barrels. The wine is neither fined nor filtered, and very lightly sulphited. Aged for 11 months in oak barrels that have held 4–5 vintages and 10% new barrels. Then aged in bulk until bottling.
The estate has been certified organic since 1997. However, the process began much earlier, as the desire to work the soil mechanically and without using herbicides had already taken root since the estate’s re-establishment in 1989. Efforts are being made to reduce soil tillage between the rows. This includes preserving the natural ground cover or sowing mixtures of plants that provide nutrients for the vines. Additionally, sexual confusion techniques are being implemented to combat the proliferation of grape-damaging moths.
What to eat with a Chinon Clos de Turpenay de Coulaine?
, hearty Italian-style pasta (tagliatelle) and diced wild boar stew – Sweet and sour chicken – Game is a good match: the wine’s minerality balances the richness of the meat.
