Profile of Domaine Couly-Dutheil

There are few names more respected in the Loire than that of Couly-Dutheil. Their wines have earned them great respect and are to be found in leading restaurants across France, and further afield too! The estate’s great journey began in 1921, when Baptiste Dutheil made Chinon his home and married his cousin, Marie Couly. He started out as a wine merchant and in 1925 purchased his first piece of vineyard land, the Clos de l’Echo. He replanted the vineyards and nurtured the soil to produce wines of great potential, laying the foundations for many years of excellence to come.

In 1928, a distant relative Rene Couly came to Chinon and married the daughter of Baptiste and Marie, Madeleine. Rene subsequently became the driving force in Couly-Dutheil, increasing the vineyard holdings and raising the quality of the wines. The estate’s reputation was truly forged, however, by their children Pierre and Jacques, and their sons Bertrand and Arnaud. Peirre and Bertrand have now founded their own domaine while Couly remains in the capable hands of the father-and-son team Jacques and Arnaud.

There are many reason to visit this estate, not least the grand château, parts of which date back to the 10th century; it resembles an imposing Medieval Fortress. As we would expect from such a dedicated team, all the wines are uniformly superb but the vineyard Clos de l’Echo deserves a special mention. This ancient land has a unique terroir (visited by Joan of Arc several times) that grows the Cabernet Franc varietal to perfection. It is a wine of immense concentration and power, none who taste are left indifferent. Sample a glass of Clos de L’Echo and you will be converted for life, one of the worlds most unique and spellbinding wines!

Wines produced

  • Rosé René Couly

    100% Cabernet Franc. Fermented in stainless steel and bottled 6 months after the harvest

  • Les Chanteaux

    100% Chenin Blanc. Fermented in stainless steel and left on its lees for 5 months to add richness

  • Les Gravières

    100% Cabernet Franc. Fermented in stainless steel

  • Coulée Automnale

    100% Cabernet Franc. Fermented in stainless steel

  • Diligence

    100% Cabernet Franc. Fermented in stainless steel. Bottled 12 months after bottling

  • Domaine René Couly

    100% Cabernet Franc. Fermented in stainless steel. Matured for 12 months in New Oak barrels

  • Baronnie Madeleine

    100% Cabernet Franc. Fermented in stainless steel. Bottled 6 months after harvest

  • Le Clos de l'Echo

    100% Cabernet Franc. Fermented in stainless steel. Produced from old vines, some 75 years old. Wine aged for 12 months in stainless steel

  • Le Clos de l'Olive

    100% Cabernet Franc. Fermented in stainless steel. Produced from old vines, some 100 years old. Matured for 24 months in New Oak barrels

  • Crescendo 100%

    Cabernet Franc. Fermented in stainless steel. Matured for 24 months in New Oak barrels

Winery details

Domaine Couly-Dutheil

12 Rue Diderot
37500 Chinon
France
Tel +33 (0) 02 47 97 20 20
Fax +33 (0) 02 47 97 20 25

Appellation
Chinon
Founded
1921
Area under vine
130 Hectares
Age of vines
30 years+
Oak barrel origin
French
Winemaker
Jacques Couly
Owner
René Couly
Production
100 000 cases per annum
Grape varietals
Chenin Blanc, Cabernet Franc

More information

If you would like us to customize an exclusive, luxury tour for you, get in touch with us and let us know your travel plans. We offer luxury food and wine tours for private groups of minimum 2 guests. All of our private, chauffeured tours are available year round upon request.

Contact us for your personalized quote!
Cellar Tours Private Luxury Food & Wine Tours

Cellar Tours

Cellar Tours is a Luxury Travel Specialist, operating since 2003 and offering exclusive Mercedes chauffeured Gourmet Vacations in Chile, France, Italy, Ireland, Portugal, South Africa, and Spain. We specialize in luxurious custom designed vacations, events and incentives related to food and wine. We are proud members of Slow Food, UNAV (Travel Agency Association in Spain), and the IACP (International Association of Culinary Professionals).

Recommended by