Winery Le Carillon de Vendôme - Coteaux du Vendômois Lieu-dit Cocagne

Winery Le Carillon de VendômeCoteaux du Vendômois Lieu-dit Cocagne

3.8
Note - 1Note - 1Note - 1Note - 0.5Note - 0
(Average of the reviews for all vintages combined and from several consumer review sources)
Tasters generally liked this wine.
The Coteaux du Vendômois Lieu-dit Cocagne of Winery Le Carillon de Vendôme is a white wine from the region of Coteaux du Vendômois of Loire Valley.
In the mouth this white wine is a with a nice freshness.
This wine generally goes well with vegetarian, poultry or rich fish (salmon, tuna etc).
The Coteaux du Vendômois Lieu-dit Cocagne of the Winery Le Carillon de Vendôme is in the top 5 of wines of Coteaux du Vendômois.

Taste structure of the Coteaux du Vendômois Lieu-dit Cocagne from the Winery Le Carillon de Vendôme

Light
Bold
Dry
Sweet
Soft
Acidic

In the mouth the Coteaux du Vendômois Lieu-dit Cocagne of Winery Le Carillon de Vendôme in the region of Loire Valley is a with a nice freshness.

Wine flavors and olphactive analysis

On the nose the Coteaux du Vendômois Lieu-dit Cocagne of Winery Le Carillon de Vendôme in the region of Loire Valley often reveals types of flavors of pineapple, grapefruit or apples and sometimes also flavors of pear, stone or stone fruit.

Details and technical informations about Winery Le Carillon de Vendôme's Coteaux du Vendômois Lieu-dit Cocagne.

Grape varieties
Region/Great wine region
Great wine region
Country
Style of wine
Allergens
Contains sulfites

Discover the grape variety: Chenin blanc

Chameleon whites with taut acidity, ranging from mineral dry (Savennières, Vouvray sec) to off-dry and medium-sweet (Vouvray, Montlouis), sumptuous botrytised sweet (Quarts-de-Chaume, Bonnezeaux, Coteaux du Layon) and brilliant sparkling (Crémant de Loire, Vouvray brut). Aromas of quince, apple, honey, white flowers, beeswax and flint. An Anjou variety, also star of South Africa's Western Cape.

Last vintages of this wine

Coteaux du Vendômois Lieu-dit Cocagne - 2016
In the top 5 of of Coteaux du Vendômois wines
Average rating: 3.911110
Coteaux du Vendômois Lieu-dit Cocagne - 2015
In the top 5 of of Coteaux du Vendômois wines
Average rating: 3.71110.50

The best vintages of Coteaux du Vendômois Lieu-dit Cocagne from Winery Le Carillon de Vendôme are 2016, 2015

Informations about the Winery Le Carillon de Vendôme

The winery offers 4 different wines.
Its wines get an average rating of 3.8.
It is in the top 3 of the best estates in the region
It is located in Coteaux du Vendômois in the region of Loire Valley

The Winery Le Carillon de Vendôme is one of of the world's greatest estates. It offers 4 wines for sale in the of Coteaux du Vendômois to come and discover on site or to buy online.

Top wine Loire Valley
In the top 65000 of of France wines
In the top 5 of of Coteaux du Vendômois wines
In the top 65000 of white wines
In the top 250000 wines of the world

The wine region of Coteaux du Vendômois

Loire AOC (2001) north of Touraine in Loir-et-Cher (28 communes), clay-siliceous and flint soils. Pineau d'Aunis exclusive signature in reds and rosés: light and crunchy reds with red fruit, white pepper and floral hints, smooth tannins and lively acidity — rare thin-skinned variety. Gris ("oeil de gardon") from direct pressing: pale salmon, peppered nose, delicate and joyful finish — the appellation's hallmark. Taut Chenin Blanc, Cabernet Franc and Pinot Noir.


The wine region of Loire Valley

Kingdom of lively, dry whites and fine sparklers. Mineral, taut Sauvignon Blanc (Sancerre, Pouilly-Fumé) with citrus and gunflint notes. Multiform Chenin Blanc (Vouvray, Savennières, Layon): straight dry, floral off-dry or noble sweet honey-quince. Saline, iodised Muscadet (Melon B.

The word of the wine: Malolactic fermentation

Called second fermentation or malo for short. It is the degradation (under the effect of bacteria) of the malic acid naturally present in the wine into milder, less aggressive lactic acid. Some producers or wineries refuse this operation by "blocking the malo" (by cold and adding SO2) to keep a maximum of acidity which carries the aromas and accentuates the sensation of freshness.

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