Domaine Coudoulet has captured all the allure and vitality of the Mediterranean sunshine, but also the DNA of Pinot Gris (aka Grigio) and given it real lift and polish. And this is not easy as Pinot Gris can easily become heavy and a little flat if harvested too late, or neutral and bland if picked too soon!
100% Pinot Gris.
Grown on chalk-clay soils, yields are restricted to 50hl/ha and Pierre-André deliberately blocks the malolactic fermentation in order to preserve the fine acidity and lend vitality to the wine. Achieved via clever combination of slightly later harvesting (for riper fruit and more textural juice) they then ferment in stainless steel at cool temperatures, with no oak, to preserve acidity and fruit definition – in essence a perfect balance and style.
Drink now and over the next 18 months.
Pierre-André Ournac is the winemaker and driving force behind the Domaine – and this was formally recognised when he won Decanter magazine’s International Trophy in 2014 for ‘Winner of Red Rhône Varietals over £15’ for his top wine Château Cesseras, La Livinère 2011. Pierre-André manages a 65ha estate and enjoys experimenting with “international” as well as local varieties more associated with the south of France – and this includes Pinot Gris.
Brothers Jean-Yves and Pierre André are the 6th generation of this renowned family firm. Based in the AOC regions of Minervois and Livinière they produce a wide range of AOC wines, but also a hugely impressive range of “international” varietals, from plantings they started over 15 years ago. One of the stars of this project is their Pinot Gris. Production of this grape has risen from 2.5 to 7.5 ha in the last 3 years as he sees great potential for this variety in the area – and to stress this is nothing to do with the fad for “Pinot Grigio – aka Gris”!
Elegantly packaged this wine makes for a great mid week glass of wine, but has enough richness and layers to work well with lighter foods. Lovely with a smoked paprika (or Cajun) chicken salad with mixed leaves and vinaigrette, or gently spiced pan fried salmon fillet and fennel mayonnaise.