Coucou Vino White 2020

The kitchen door opens there is a plump lady, your French Grand-Mère, with a basket of produce from her garden and some fresh baked bread. “Cou Cou” she shouts, “Allo!”

Coucou Winemaker, Renche van Aarde with Nicola and Alexa

The Coucou Vino White is a Sauvignon Blanc picked from a high lying vineyard on the slopes of the iconic Simonsberg in the Stellenbosch Wine Appellation. Renche van Aarde is the wine maker. She destems and crushes the grapes under a carbon dioxide blanket ad allows the juice to cool settle overnight. The juice was then taken to a small stainless-steel tank and cool fermented to preserve the freshness of the wine and to bring out the tropical fruit flavours. Resting on the fine fermentation lees for 10 months did much to build the mid palate of the wine. Before bottling the wine was fined and then given a light filtration.

Sauvignon Blanc grapes in the hands of the harvester

From a plain glass Bordeaux shaped bottle. No covering on the cork so you can see the Cuckoo. The label is just so elegantly simple and classy, an understatement. Simply holding the bottle builds great expectations. You are not disappointed. In the glass, the wine is a pale straw with youthful lime green flashes. The nose is of tropical fruits with an undertow of melon, mango, and desiccated pineapple. From entry the wine is very accessible. I like this, no searing acidity, just delicious ripe white fleshed peaches wrapped in apple and citrus going through to the long aftertaste. I think this is an exceptional wine, and so good for the upcoming Summer. I am very exited about this wine, it is soft, feminine and so different.

Franz Scheurer’s Lobster Salad

The Coucou Vino Sauvignon Blanc 2020 is a definite sipping wine, and perfect as an aperitif. It is wonderful with food. Franz Scheurer is a well-known Sydney cook, photographer, musician, biker, watch collector. Each day he posts his breakfast on Instagram. His Lobster Salad is perfect for this wine. Cape Rock Lobster and endive [witloof] are perfect for your breakfast salad. Use cooked lobster tail meat and slice it thinly. Mix with the endive leaves, thinly sliced radishes, mint leaves, extra virgin olive, and orange juice. Season with salt and serve.

Franz Scheurer, an eclectic professional –

Read more about Coucou Wines – CLICK HERE


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