2023 Château Soucherie Clos des Perrières
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Body: full-bodied. Like most white wines from ; 13% alcohol.
Acidity: high. from the fairly cool climate of .
Aromas: flowers, stone fruit and tropical fruit, typical of
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Log in"Our Garden," as this small vineyard in the Savennières region is sometimes called at Château Soucherie. The Clos des Perrières vineyard is only 1.8 hectares in size, but boasts an enormous diversity of soil composition: the grapes grow on subsoils of sand, volcanic rock, slate, and granite. This diversity results in a complex wine with a wide range of aromas.
After being harvested by hand, the grapes are gently pressed, after which the juice is fermented in 500-liter oak barrels. A nine-month aging process rounds out the wine and adds refinement. In the glass, Château Soucherie Clos des Perrières is a very light golden yellow in color with a hint of gray. Fresh and aromatic on the nose, with notes of citrus, hazelnut, and almond, and a striking minerality. On the palate, the wine is complex and layered, with concentrated fruit aromas, mineral notes, and lively acidity. This wine enhances and refines the flavors of dishes. It pairs surprisingly well with sushi and sashimi (carefully with ginger and wasabi) and lightly smoked salmon. It is also delicious with thinly sliced raw scallops with oscietra caviar and oyster leaf or oyster tartare, with or without a few asparagus tips. Older wines pair well with hearty seafood or veal in a creamy sauce.
About Château Soucherie
Château Soucherie owns 28 hectares of vineyards planted with Chenin Blanc and Cabernet Franc. These are used to make Anjou Blanc, Rouge, and Villages Rouge. The estate also has vineyards in Coteaux du Layon (including the premier cru Chaume) and in Savennières (Clos de Perrières). The château is currently in the process of converting to fully organic viticulture, for which it will receive official certification in 2022. Read more under the tab: Winery
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James Suckling
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Wine Spectator
Medailles, onderscheidingen, eervolle vermeldingen: 95 punten Wine Enthousiast, 91 punten Wine Spectator
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95
Medailles, onderscheidingen, eervolle vermeldingen: 95 punten Wine Enthousiast, 91 punten Wine Spectator
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If you ever travel around the Loire, visiting Château Soucherie is an absolute must. The impressive château is located 25 kilometers southwest of Angers, just outside the village of Beaulieu sur Layon, beautifully situated among the vineyards. Not only is wine made on the domain, but there are also luxurious chambres d'hôtes and space to organize large meetings.
The château has a long history, but wine has only been made since 1952. That year, Château Soucherie came into the hands of a winemaker family, who quickly gained fame throughout the region with their wines. With the takeover by the Beguinot family in 2007, the house-made an enormous increase in quality. The cellars were renovated and equipped with modern winemaking equipment. The vineyards were also thoroughly tackled: chemical pesticides and fertilizers were replaced by natural products, and there was an increasing focus on quality and terroir expression in the wines. The talented winemaker Thibaud Boudignon is not a man of thick wines but of low yields and wines that let the terroir speak. This leads to very pure wines with a great degree of finesse, complexity, and length, very suitable for classic French cuisine!
Château Soucherie owns 28 hectares of vineyard on which Chenin Blanc and Cabernet Franc are planted. The Anjou Blanc, Rouge and Villages Rouge are made from this. In addition, the domain has vineyards in Coteaux du Layon (including the premier cru Chaume) and in Savennières (Clos de Perrières). Currently, the château is still in conversion to fully organic viticulture, for which the house will receive official certification in 2022.

Fris en complex van smaak met levendige citrusaccenten, geconcentreerd steenfruit, tonen van hazelnoot en amandel en een opvallende mineraliteit en ziltige afdronk die door de frisse zuurgraad mooi in balans wordt gehouden. Daardoor tilt deze Savennières witte vis, vette vis, schelpen en sushi naar een hoger niveau: hij snijdt door de vetheid van lichtgerookte zalm en gebakken of gegrilde tonijn, accentueert de delicate textuur van rauwe coquilles en oesters zonder te overheersen, en werkt ook uitstekend bij sashimi mits je zuinig bent met gember en wasabi; extra mooie combinaties ontstaan bij licht gegrild of kort aangebakken gerechten en bij zeevruchten met een romige saus of subtiele aspergebereidingen.
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