Coursodon La Sensonne Saint Joseph Shiraz 2018
- Textured, savoury
- Rhône Valley
Coursodon Estate, who make the La Sensonne, were established in the 1800s and have been crafting exquisite syrah on the steep slopes of Saint-Joseph ever since. This handpicked parcel is from granitic soils, which has given the wine energy and nerve... This may sound a little cosmic, but you’ll understand when you start to drink the wine .The nose is full of plums, exotic spice and floral notes - it’s pretty intense! The palate is full of perfectly ripe fruit, plums and cherries are nestle amongst piquant cranberries and wrapped up in good quality oak. This is one to decant for a couple of hours before sharing it with only your favourite friends.
“While the 2018 Saint Joseph La Sensonne is brought up all in new oak, it's certainly not dominated by the élevage, and it offers beautiful purity of fruit as well as notes of crème de cassis, toasted spice, graphite, white flowers, and cured meats. Deep, rich, and powerful, it's a candidate for the wine of the vintage. This cuvée comes from a mix of terroir and the oldest vines of the estate, and it’s always brought up in new French oak. I’ve raved about the quality coming from this estate in the past, and the young Jerome Coursodon continues to deliver the goods in every vintage. All of his wines come from steep, east, and south-facing, granite soils located outside the village of Mauve, in the southern part of the Saint Joseph appellation.”
It’s cool, we get it, you want to know absolutely everything about this wine. Well here you go, go nuts.
- Rhône Valley
- Alcohol by Vol.
- Bottle Vol
- Blend Info
- 100% Shiraz
- Serving Temp.
From the producer
La Sensonne matches very well with intense aromas and smartness. The ripeness of the fruit, the spiciness and the oak are well accepted by this dense material. It is pleasure only.
Viticulture work done by hand. Mechanisation not possible. Treatments done on men’s back. High specific density of plantation: 8500 plants/ha or (3400 plants / acre). Goblet pruning. Selective harvest done by hand and full crop brought to our winery in wooden tubs of 40 kg.
Second sorting when arriving at the winery. The grapes are destemmed. Maceration and fermentation in open vats during 18 days punching the cap twice a day. Ageing in oak for 15 months, 100% of new oak.
The Rhône Valley is a dichotomous beast. The North is ruled by Syrah (=Shiraz), with or without a touch of Viognier for perfume, while in the South you'll find all matter of blends such as those of Chateauneuf du Pape (about thirteen varieties in these on average, at last count...) and the origins of the GSM (heard of Côtes du Rhône?). The Northern Rhône is Australia's ultimate sparring partner in the 'we say Shiraz, you say Syrah' fencing match. With such famous names as Côtes-Rôtie, Gigondas and Crozes-Hermitage (remember when Grange was called Hermitage...?), you can bet your bottom dollar - and the few hundred that go with it - that you'll need to be ticking off a few of the better ones before you kick it. Don't discount the whites though. Some of the finest whites you'll ever try come from Condrieu (the most sensual Viognier you'll try, at a price), and the lesser (in cost, at least) blends, often based on Grenache Blanc or Viognier. And watch out for dry, Rhône rose - it's become so popular that the industry bodies are warning the region not to over-produce. Look out Kiwi Sav Blanc!