OUR LONG TRIPS AND TRAINING AROUND THE WORLD CHANGED US FOREVER. WE BROUGHT BACK PHOTOS, MEMORIES BUT ALSO SENSATIONS … WE’RE ADVENTUROUS BY NATURE SO OUR TASTES EVOLVED AND TOOK SHAPE. THE GREAT GRAPE VARIETIES WE CAME ACROSS CAPTIVATED US. CHARDONNAY AND SYRAH, WERE NOT ORIGINALLY GROWING ON OUR TERROIR, SO WE IMPORTED AND PLANTED THEM, CARED FOR THEM THEN HARVESTED AND VINIFIED THEM, CRAFTING WINES JUST SO YOU TOO ARE ABLE TO SHARE THE SENSATIONS THAT FIRST SEDUCED US. TODAY WE OFFER BOTH LE BIEN ELEVÉ (RED AND WHITE) MATURED AT LENGTH IN VAT, BARREL AND BOTTLE TO GUARANTEE YOU THE PLEASURE OF A WINE READY TO DRINK … IMMEDIATELY.
Marie & Sylvie Courselle
GRAPE : 100 % Syrah
SOIL : Clay and limestone to promote balance and freshness.
MATURATION : In 300l oak barrels, in small concrete tanks and in bottle to ensure optimal fruitiness at the time of drinking.
TASTE : The nose reveals aromas of black fruits (blueberries), pepper and violets. In the mouth its at once rich and dense. Lightly structured, peppery, with lovely freshness and good length. This Syrah is racy, elegant and beautiful- ly balanced.
FOOD PAIRINGS : Marie likes to serve this wine with new baby potatoes and tapenade. Some lovely pan-fried veal, herb marinated pork loin, fresh, black pepper encrusted goat cheese.
Sylvie serves this beautiful Syrah with marinated grilled skewers of meat, a spicy piperade, a vegetable and herb gratin, a fresh, minty tabbouleh, or a red fruit salad with black pepper.
GRAPE : 100 % Chardonnay
SOIL : Clay and limestone which favours freshness and ageing ability.
MATURATION : This wine was aged at length in barrel, in cement tanks and in bottle so that it is ready for you to drink as soon as you buy it.
TASTE : The powerful nose develops aromas of Mirabelle plums, grilled hazelnuts and verbena. It is very typical of the Chardonnay variety. The flavours are rich, dense and powerful with a long, firm finish.
FOOD PAIRINGS : Marie likes to serve this wine with pan-fried foie gras, Serrano or even smoked hams, a Périgord truffle omelette, a roasted pork filet mignon, mussels flavoured with Galician Padrón peppers, a mature Gouda or ripe, creamy cheeses.
Sylvie suggests a wild mushroom tortilla, a carpaccio of mushrooms in walnut oil, fine slices of Pata Negra, hot smoked salmon fillets, coquilles St Jaques (scallops) with small forest mushrooms, a truffle-infused Brillat savarin cheese, 36-month-aged Comté cheese or artisan cheeses from the Pyrénées.