Château Coudray‑Montpensier, located in the Chinon appellation at the heart of the Loire Valley, is composed of old vines and parcels planted just over ten years ago, covering 34 hectares. Each plot is cultivated with meticulous care, respecting the geological identity of the soil. The clay‑limestone plateaus produce aromatic, powerful and structured wines, while the sandy plains yield softer and fruitier cuvées. The estate’s history dates back to the 11th century (1090), when the lords of Coudray were vassals of the Châtellenie of Montsoreau, which retained ownership for over two centuries. The first official record explicitly mentioning the Château appears in 1242, naming Jean de Miremande as its owner. Over the centuries, many notable families followed — Sainte Maure, Anjou, Bournan, Poyet, Chauvelin — until the present Feray family.

Vintage 2024 in Chinon: The 2024 vintage in Chinon is balanced, fresh and aromatically expressive, leaning toward the classic Loire Cabernet Franc style rather than the richer, sun‑driven years. A moderate and well‑timed growing season delivered ripe yet vibrant Cabernet Franc.

Winemaking

Cuvée Tradition was vinified to produce fruity, fresh, fine wines with good structure. Immediately after harvest, grapes were destemmed and placed in tanks protected by a CO₂ atmosphere. The temperature was kept below 10°C to prevent immediate alcoholic fermentation and to allow five days of pre‑fermentation maceration, enhancing aroma and soft tannin extraction. Alcoholic fermentation then began at 20–22°C. Once the tasting optimum was reached, the wine was run off and micro‑oxygenated for five to ten days before malolactic fermentation, in order to obtain softer tannins and a fuller fruit body. The wine was racked three times and bottled in May 2024. Ten percent of the cuvée spent a few months in 500‑liter oak barrels.

Tasting notes

A young and fruity wine with red cherry notes over soft tannins and a slightly herbal texture. It is ready to drink now and not intended for aging.

Food pairing

White meat, game, poultry, red meat in sauce, grilled fish, cheese, BBQ, salads or on its own.

Serve at 14–15°C.