CERTAIN LIVES REVOLVE AROUND A PARTICULAR PLACE, MUCH LIKE THIS VINE WHICH TWISTS ITSELF AROUND THE POST PLANTED IN THE SOIL. THESE LIVES CLING TO THIS PLACE. THEY DRAW NOURISHMENT FROM IT. THEY RELY ON IT. THEY TAKE FROM IT STRENGTH TO FACE THE ONSLAUGHT OF THE DAYS.
CHATEAU THIEULEY IS THE PLACE WHERE OUR PASSION FOR BOTH VINE AND WINE BEGAN. LOVE FOR THIS PLACE, WHICH OUR GRANDFATHER ACQUIRED AT THE END OF THE 1940S THEN OUR FATHER DEVELOPED IN THE 80’S AND 90’S, RUNS IN OUR VEINS. THE TWO OF US REPRESENT THE THIRD GENERATION OF THE COURSELLE FAMILY AT THIEULEY AND IT IS THEREFORE QUITE NATURALLY AND WITH A STRONG EMOTION THAT WE HAVE NAMED THIS CUVÉE GENERATION III. THIS WINE IS THE RESULT OF A TRADITIONAL STYLE UPDATED BY A MODERN APPROACH TO WINEMAKING.
Marie et Sylvie Courselle
GRAPE VARIETIES: 60 % Merlot, 25 % Cabernet Sauvignon, 10 % Cabernet Franc, 5 % Petit Verdot
SOIL: Heavy clay and gravely clay.
AGEING: 50% in tank, 50% in first, second and third use barrels.
TASTING NOTE: Deep dark colour. The nose gi- ves off aromas of small black fruits with notes of strawberry jam mixed with chocolate and roasted characters.
In the mouth the tannins are firm but rounded ensu- ring good structure and some ageing potential.
FOOD PAIRING: Marie suggests red meats such as game to go with this subtle red. As for cheese, she would pair it with fresh, peppered goat cheese or a Saint Nectaire. With dessert she would encou- rage you to try it with chocolate and tonka bean gateau.
Sylvie suggests a casserole or a duck parmentier. Rib of beef (PGI quality) works just as beautifully. For an equally traditional pairing she would serve it with soft rind cheeses such as Brie or Camembert.
GRAPE VARIETIES: 50% Sémillon, 35% Sauvignon Blanc, 15 % Sauvignon Gris
SOIL: Limestone and clay. This soil lends freshness to the wine as well as lovely minerality.
AGEING: 70% in cement tank and 30% in 300 litre barrels.
TASTING NOTE: The nose emits a floral, mineral and lightly exotic bouquet. The wood is evident, integrated with aromas of white fleshed fruits. On the palate, roundness (thanks to lees ageing) and a balancing freshness carry the wine through to a long finish.
FOOD PAIRING: Marie serves this wine with smoked salmon, braised artichoke hearts with fresh ewe’s milk cheese, a ceviche of scallops or squid, angler fish with fennel, or a lamb and quince tagine. Pairing with nectarine or plum clafoutis also works well.
Sylvie offers this wine as an aperitif with truffled butter canapés, potted saffron shrimps or lightly browned veal sweetbreads. During the meal she serves it with mushroom risotto or blanquette de veau (veal in white sauce) or later on with ripe comté or tomme sheep’s cheese.
GRAPE VARIETIES: Mainly Cabernet Franc
SOIL: A fairly cold, clay loam soil which gives elegance and balance.
WINEMAKING: Immediate pressing of grapes to obtain a pale, refreshing rosé.
TASTING NOTE: Our rosés often develop spicy (star anise), floral aromas. We prioritise freshness and moderate alcohol.
FOOD PAIRING: Marie likes to have this wine with a shot glass of gazpacho, mackerel pâté or marinated anchovies. During a meal she will serve it with a paella, grilled fish or strawberry soup.
Sylvie highlights this wine with cod fritters, a shrimp and avocado salad, prawns and chorizo, a green bean salad or a homemade lasagne.