What I Know About Counoise July 30, 2017 19:06

Counoise is originally from the Southern Rhône. The clone I grow is from the vineyards at Château de Beaucastel.

Part of what I know about Counoise was gleaned from readings, readily available to anyone interested. So this discussion is based solely on my personal experience with the grape variety.

Research indicated that it would grow well here in the terroir of my hillside. I tasted counoise wines that spoke of their character and heritage. They were interesting and delicious. I’ve had success with Cinsaut.  Cinsaut & Counoise have similarities like large juicy berries and a love of heat.

So I planted counoise at the top of Estate Owl Hill Vineyard.

This section of the vineyard is rough & rocky with two microclimates.  The warmer section, 65% of the total vineyard, is hot with long full day sunlight.

The other 35% has late afternoon shade and cooler temperature. The sun builds the sugar and rich fruit, the shade contributes savory refreshing natural acidity.

The vines are not vigorous with chubby, pink, upright canes.

They are late to bud, bloom and ripen. Of the 8 Rhône varieties I grow counoise is the last to ripen. The plump berries are a beautiful reminder of grape motifs from ancient ruins.I am happy that I added this grape variety. It is a joy to grow. I think the wines have been delicious, decorous & intriguing.

The wine has flavors of earthy blueberry and black currant.Luxardo Maraschino cherries, savory marzipan, fresh prune, black fig and vanilla.

Pairs deliciously with many foods. Drink with pizza, Moroccan spiced chicken, eggplant roasted until creamy, duck confit, crisp garlic bread sticks, juicy pork belly, pasta with peas, vegetable soup, California teleme cheese

Pronounce counoise as "coon-whaz"

More about Counoise 2014 and purchasing information can be found HERE