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 dEspelette) goes well with this racy red wine.
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 dEspelette), 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.
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. ERIK ORSENNA
GÉNÉRATION 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 80S AND 90S, 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.