Château Couronneau sits high in the Gironde on clay limestone slopes that have supported vines for centuries, though the modern estate really begins in 1994 when Bénédicte and Christophe Piat took over a neglected property and rebuilt it from the ground up. They shifted the vineyard to organic farming in 1997 and completed the move to biodynamics in 2007. The estate now works roughly 35 to 40 hectares planted mainly to Merlot with smaller blocks of Cabernet Franc, Sauvignon Blanc, and Sauvignon Gris. Fermentations run in stainless steel or large neutral oak, with a focus on clean farming, low yields, and straightforward cellar work that centers the fruit.