Local Pairing Recommendation: “a young farm pigeon served with one poêlée of girolles” with Coursodon Saint-Joseph Silice red.
93 Points, Jeb Dunnuck, Robert Parker’s Wine Advocate: “The largest production release is the 2015 Coursodon Saint-Joseph Silice, which is a mix of estate parcels aged in a combination of demi-muids and barrels. It offers full-bodied aromas and flavors of wild strawberries, black raspberries, cassis and crushed violets, a rocking texture and sweet, polished tannin. It’s probably the finest vintage of this cuvée to date.” 12/16″
From the Winery: TASTING NOTE: Ruby color. Mature blackberry nose and full of fruit. A well-balanced wine with fine tannins, which can easily be aged for a few years in the cellar. WINE PAIRING: The Chef and the sommelier from the restaurant l’Auberge de la Fenière in Lourmarin (Vaucluse) recommend “a young farm pigeon served with one poêlée of girolles” with Coursodon Saint-Joseph Silice red.
About Saint-Joseph: Once Called “Wine of Mauves”, the Appellation “contrôlée” Saint-Joseph was created in 1956. It is from the seventies that the Saint-Joseph proves its worth to the general public. This is partly owed to the British writer John Livingstone who also after having tasted the Coursodon wines became its unconditional ambassador both in his country and across the Atlantic. In Paris, well-known places such as the famous Willy’s Wine Bar, by proposing the Coursodon wines to their customers, have at the same time contributed to the fame of the Saint-Joseph.
From the Winemaker Jérôme Coursodon
“As for me, making wine is a constant thinking. My tastes, my feelings, my impressions and my palate have evolved with time. Nowadays, I tend to produce generous, powerful and elegant wines. This might be due to the fact that I am now a father and I feel “wiser”. I feel like producing wine with more volume, more precision, aerial and enchanting wines to the detriment of more discreet wines. I consider that my wines are pure, precise, straight and mineral. Wines with a soul and made with grapes with character. I am a winemaker proud of his “terroir” and of his wines. I am passionate and I keep a stiff upper lip. Rigourness and frankness are very important to me”.