Wine Saint-Joseph L'Olivaie Domaine Coursodon, 2010
Wine beautiful ruby-red color.
Fabulous wine with oily texture, balanced taste with elegant tannins, notes of black fruit with hints of rose hips and roasted anise and a long rich finish.
In a fragrant bouquet of wine notes of juicy blackberries and blueberries harmoniously intertwined with nuances of spices and woody.
The wine goes well with red meat, hard cheeses, fruits.
Vineyards, where it grows Syrah, occupy more than 9 hectares on steep slopes in the MOU, Saint-Jean de Tournon and Muzol. The climate is continental south. Vines planted densely - 6500 vines per hectare, the average age of the vines is 20 years. Grapes collected manually and subjected to pre-soaked cold fermented at 10 ° C for 8 days. After slow fermentation (10-12 days) in stainless steel tanks with natural yeast at a temperature of 28 ° C, 4-5 days wine brewed warm. Wine L'Olivaie Domaine Coursodon 2010 was aged 12 months in old barrels.
Domain Kursodon - one of the first wineries in the Saint-Joseph, which was to sell their wines. It was created in 1956. Its founder - Gustave Kursodon - delivered barrels of wine in Lyon in the cart. Since then, it took more than half a century, the fourth generation of controls management. But wine, which 50 years ago earned the respect and fame have not lost their charm, and vice versa - are even better and display more grace and purity of fruit without losing the authenticity of the terroir. Domain Kurdoson located in the northern part of the Rhone Valley. It stretches for 12 hectares of Condrieu in the north to the Hermitage on the right bank of the Rhone river. Vineyards spread on the terraces of the steep slopes of the southern and south-eastern part of the hill, so all the work in the vineyard are made manually. Most of the soils consist of shale and granite-gneiss (shale rock similar to granite). Soils are shallow, fairly homogeneous, thermally. Domain Kursodon grows here two grape varieties - Marsanne for white wines and for red Cyr. Winery combines modern technology and traditional methods: cold maceration and pre-fermentation, the use of only natural yeast, gentle extraction, maturation mainly in old oak barrels of various sizes. The wines are characterized by an emphasis on purity and ripeness of fruit, tannins flexible, show mineral freshness - all that expresses the ancient terroir of the region.