Domaine Coursodon : Silice 2023

Characteristics and tasting notes of the Saint-Joseph "Silice" 2023 from Domaine Coursodon

Tasting

Colour
The colour reveals a beautiful ruby hue.

Nose
The nose reveals great aromatic complexity, dominated by notes of ripe black fruits, dark cherries and crushed raspberries. This bouquet is enriched with touches of roasted meat, black pepper and damp earth.

Palate
On the palate, the wine offers a rich, precise texture, supported by tannins of great finesse. There is a perfect balance between the sweetness of vibrant fruit and a lovely spicy vivacity, offering a tasting experience that is both ripe and full of freshness.

Food and wine pairing

This red wine pairs wonderfully with flavourful, spicy dishes. The estate particularly recommends it with farm-raised squab accompanied by sautéed chanterelle mushrooms. It will also enhance roasted meats such as lamb, grilled dishes or hearty comfort food.

Service and storage

Endowed with a fine structure, this Saint-Joseph "Silice" 2023 has the ageing potential to evolve gracefully for several years in a cool cellar environment.

The elegance and minerality of a great Saint-Joseph wine

The estate

Located in Mauves, the historic cradle of the appellation, Domaine Coursodon is a key reference in the Rhône Valley. While the family's winemaking history dates back to the mid-19th century, the estate was officially founded in the late 1800s under the impetus of Antonin Coursodon and his father. Today, Jérôme Coursodon, representing the fifth generation, runs the estate alongside his father Pierre. With a 16-hectare vineyard farmed organically, the estate distinguishes itself through its pursuit of elegance and deep respect for its terroirs.

The vineyard

The grapes come from steep plots located in the historic communes of the Saint-Joseph appellation: Mauves, Tournon, Glun and Saint-Jean-de-Muzols. With an average age of 30 to 40 years, the vines thrive on soils of decomposed granite. The vineyard is farmed organically with a high planting density of 7,500 vines per hectare. Due to the steep slopes, mechanisation is impossible: vine work, with vines trained in the gobelet method, as well as treatments, are carried out entirely by hand.

Winemaking and ageing

Following manual harvesting and an initial sorting in the vineyard, the grapes are transported in 40-kilogram crates to preserve the berries. After a second sorting at the winery, the harvest for the Saint-Joseph "Silice" 2023 is entirely de-stemmed. Vinification begins with a week-long cold maceration, followed by fermentation in open vats with indigenous yeasts for eighteen days. Twice-daily punching down accompanies this stage. Finally, the wine is transferred warm into barrels to undergo malolactic fermentation and is aged in oak barrels for 15 months.

Grape variety

100% Syrah.