Coursodon Etincelle Roussanne Viognier 2019

📋 Product Overview

• Country / Region: France / Northern Rhône (Saint-Joseph Terraces)

• Winery / Brand: Domaine Coursodon (Artisan Granite Terraces Specialist)

• Grape Variety: Roussanne, Viognier (Old-Vine Northern Rhône Blend)

• Vintage: 2019 (Peak Drinking Window)

• ABV: Approx. 13.0% Vol

• Style: Medium to Full-Bodied, Elegantly Structured, Floral & Mineral Driven, Complex Savory Dry White Wine

• Volume: 750ml

• Serving Temperature: 10°C – 12°C (Serve in large white wine or Burgundy glasses; avoid over-chilling to allow aromatics to bloom)

🛠️ Winemaking Craft

• Fermentation: 100% hand-picked and strictly sorted. Gentle whole-cluster pressing. Fermented in neutral French oak barrels and stainless steel using only wild native yeasts at low temperatures to lock in granite-driven aromatics.

• Aging: Aged on its fine lees (sur lie) in old French oak foudres for 10–12 months with minimal bâtonnage. Unfined and minimally filtered to retain complete natural integrity and terroir character.

🔍 Tasting Notes

• Appearance: Brilliant pale gold with crystal silver reflections.

• Nose: Highly aromatic and ethereal. Opens with ripe white peach, wind-dried apricot, lemon verbena, and fresh orange zest. Evolves into toasted almond, sourdough crust, wild chamomiles, and crushed flint.

• Palate: Silky and multi-layered on the entry. Ripe yellow orchard fruit and bitter orange marmalade melt into a vibrant streak of natural granite acidity. Bone-dry with zero heavy oak, finishing long with lingering notes of wild dried herbs, ginger spice, and savory mineral grip.

🍽️ Gastronomy & Food Pairings

To respect its fine granite acidity and old-vine aromatics, pair with elegant, savory dishes that avoid heavy cream or aggressive sweet glazes:

• Chinese Fine Dining (Cantonese / Jiangnan): Poached river fish balls in crystal chicken consommé with scallion oil, or light braised abalone with matsutake mushrooms.

• Western Fine Dining: Low-temperature poached Brittany scallops with green apple, lemon verbena jus, or butter-pan-roasted sweetbreads.

• Japanese Omakase: Mizu-Tako (Kyoto octopus) usuzukuri with Sudachi citrus and sea salt, or binchotan-grilled sea bream.