FROM THOSE YEARS OF STUDYING, TRAVELLING AND SHARING, WE CAME AWAY MORE AWARE THAN EVER THAT OUR OWN TERROIR WAS ORIGINAL, SEDUCTIVE AND CAPABLE OF PRODUCING WINES THAT ARE RACY AND FLESHY, YET ELEGANT. WE WANTED LES DEUX SOEURS TO BE THE DISTILLATION OF OUR VALUES – TO SHOW OUR GREAT PRIDE IN OUR FAMILY HISTORY, OUR RESPECT FOR THE KNOWLEDGE AND OPENNESS WE LEARNED FROM OUR FATHER AND MOTHER RESPECTIVELY – AND TO OFFER A WINE NOT MERELY ‘PULLED OUT OF OUR HATS’BUT ONE TRULY FASHIONED IN OUR IMAGE.
Marie & Sylvie Courselle
GRAPES : 50 % Merlot, 25 % Cabernet Franc, 25 % Petit Verdot
SOIL : Clay and gravel for generous Merlot, clay and limes- tone for firmer Merlot, clay-rich soils for Cabernet Franc et Petit Verdot, giving deep, elegant, well-structured wines.
WINEMAKING : In small concrete tanks to optimize the fruit character.
TASTE : The nose reveals aromas of black fruits (blueberries) and black olives. In the mouth, the entry is rich, extending to a long, structured, mineral finish. The freshness of the Petit Verdot brings balance and length.
FOOD PAIRINGS : Marie likes to match this wine with black olive tapenade canapés; rillettes (potted meats) or gratons de canard (pieces of crispy duck). She follows this with a piece of beef, a magret de canard, a Provence-style vegetable gratin, lasagne, fresh goat cheese (especially with wild thyme) or a strawberry salad.
Sylvie on the other hand prefers a herb encrusted shoulder of lamb, a soft-rind cheese such as Brie de Meaux, Brillat Savarin (perhaps with truffles). Even a chocolate fondant (with Basque paprika – piment d’Espelette) goes well with this racy red wine.
GRAPES : 40 % Sauvignon Blanc, 15 % Sauvignon Gris, 45 % Sémillon
SOIL : Clay-rich or clay and limestone. These soils optimise the aromatic potential and balance of the grapes.
WINEMAKING : On fine lees for four months in small concrete vats.
TASTE : The delicate nose develops aromas of white fleshed and exotic fruits and with exposure to air, hints of verbena. The flavour is rich, full and long lasting underpinned by a lovely freshness on the finish.
FOOD PAIRINGS : Marie likes serving this wine as an aperitif with slices of Pata Negra ham and green olives. During a meal she serves it with griddled prawns with Basque paprika (piment d’Espelette), pan-fried veal; salt cod, sushi and to finish, a fruity comté cheese or a ripe sheep cheese from the Pyrénées.
Sylvie suggests as a starter, parmesan crisps, followed by a carpaccio of salmon or tuna, flambéed scallops or grilled free-range chicken from the Landes. She then serves this white with fresh or ripe goat cheese or a nice piece of gruyère. She may even serve a soup of fresh peaches with green pepper corns as a dessert.
GRAPES: Mainly Cabernet Franc
SOIL: A fairly cold soil, a silty clay which promotes elegance and balance.
WINEMAKING: Immediate pressing to obtain this pale and refreshing rosé.
TASTE: Our rosé often develops floral and spicy aromas (star anise). It has lovely freshness and moderate alcohol.
FOOD PAIRINGS: Marie likes to serve this with a shot of gazpacho, mackerel pâté, or marinated anchovies. She also serves it with paëlla, grilled fish or fresh marinated strawberries.
Sylvie likes to show the wine off with cod fritters, avocado and shrimp salad, prawns with chorizo, a green bean salad and a platter of homegrown vegetables.