Couqley Wine Flight

Grape Varieties
Grenache and Syrah are two Rhodanian grape varieties. 

Terroir & Vinification
In order to achieve a balanced and complex vintage, the vineyards we have selected are cultivated on clay and calcareous hillsides. This type of location provides favourable sun exposure on the hillsides as well as sufficient water reserves in the limestone earth so that the vineyards can reach their desired maturity. Furthermore, these vineyards are controlled using the Royat Cordon pruning technique, enabling to grow of balanced grapes with a regular maturity. The rootstocks are adapted to the soils. 

During the conception of this vintage, we wanted to achieve an impression of generosity, complexity and elegance. We naturally selected the Grenache variety, which is average and undergoes a regular maceration. This enables to produce wines which are gourmand, pleasant and balanced and which have a nice ruby tinge. We also chose the Syrah whose strength balances the natural sweetness
of Grenache grapes. Grenache grapes are harvested first as they have a significant maturation capacity, which rapidly leads to the over-maturity of aromas. Such aromas are sought after for well-known Roussillon wines. However, this is not the case for Marius wines. Lastly, the Syrah variety is harvested when phenolic maturity has been achieved. Frequent visits are made to the vineyards so as to monitor these maturities. The crop macerates for ten days at a controlled and fresh temperature so that the tannins and the fresh fruit aromas invade the juices of the wine without compromising the balance we want to achieve. The pumping of the wine from the vat over the must for extraction is practised as delicately as possible. When we are satisfied with both balances, the grapes are pressed. As soon as the alcoholic fermentation has ended, the wines are racked many times and are left on their fine lees to reinforce their complexity which is much appreciated at M. CHAPOUTIER. The two grape varieties are therefore vinified separately. The complexity, the elegance and the gourmet touch of Marius rouge are then revealed by our wine blending know-how.

Maturing
5-8 months in a stainless steel vat.

Wine tasting characteristics
Colour: red, purple, dense, clear with deep purple glints.
Nose: powerful, complex, dark, spicy, red berries, delicate floral touch.
Palate: powerful, concentrated and structured attack with a tinge of silky tannins. Red fruit aromas.

Marius advises you to serve this wine between 10 and 12°C during an aperitif or a meal among friends.

Grape varieties
Mainly Grenache and Syrah.

Terroir
It is made up of several major types
of terroirs including pebbly clay soils, soils with layers of stones, stony clay terraces, stony silty-sand... All these soils provide the vine with a constant water supply and, at night, release the heat stored up by the pebbles during the day.

Harvest
The grapes are picked at phenolic maturity and are mainly harvested by machine.

Vinification
After a total destemming, the grapes are vinified in concrete and stainless steel tanks for 3 to 4 weeks. Pumping over operations are carried out each day to gently extract the aromatic components, anthocyanins and tannins. 
The fermentation temperature is regulated and set at 28°C. At the end of alcoholic fermentation, the temperature is allowed to rise to 30-33°C to assist
the polymerization of tannins.

Maturing
6 months in concrete vats and stainless steel tanks.

Tasting
Colour: deep garnet red.
Nose: intense, fruity (blackcurrant/ raspberry) and complemented by notes of white pepper.
Palate: this wine is juicy, powerful and fruity (red fruits notes) on the palate, with lovely roasted notes. There are silky and delicate tannins.

Recommended food pairing:
young milk-fed lamb.

Serving temperature: 16-18°C. Ageing potential: 3-5 years.

Grape variety 
Syrah.

Ageing potential
5 to 7 years.

Terroir
South facing slopes. The soil consists
of a mixture of clay, pebbles and gravel. The alluvial terroir of Crozes-Hermitage was formed by terraces from the Rhône and Isère rivers.

Parcels
The parcels are situated mainly on gently sloping plains and are well-exposed.

Harvest
The grapes are hand-harvested at maturity.

Vinification
Our Crozes-Hermitage is vinified traditionally with punching down and pumping over taking place in concrete tanks. This wine is made from organically grown grapes. The exclusion of all chemical products (in particular herbicides), and the ploughing of the vineyards, enables the vine to plunge its root system deep down into the heart of the soil. 

Deeper root systems make the vine’s physiological behavior more even, and provide better resistance to sudden and variable weather conditions. 

As to the wines, a more subtle balance and a pronounced minerality set this wine apart from other Crozes-Hermitage wines produced from this sedimentary soil. Vinification and ageing in concrete tanks enhances the subtlety of the balance.


Ageing Around 12 months ageing. 85% of which takes place in concrete tanks to preserve the freshness and minerality of the fruit. The remaining 15% is aged in barrel which gives the wine consistency and power, along with aromatic complexity.

Tasting 
“Les Meysonniers” is a wine with fleshy tannins, and loads of floral and black fruit notes, as well as elegance.
Colour: very intense purplish red.
Nose: red fruits, blackcurrant and raspberry,
followed by violet aromas.
Palate: ample and round, final of stewed fruits and vanilla.

Anecdote
“Les Meysonniers” is the name of the first owner.