Established at the end of the 19th century by Jean-Auguste Coursodon, Domaine Coursodon has been in the same family for generations and has practised sustainable farming for several decades. Its 16.5 hectares of vineyards, all within the Saint-Joseph appellation, are cultivated for both red and white Saint-Joseph wines (14 hectares red and 2.5 hectares white). In addition, 2.5 hectares lie outside the appellation, to produce a Viognier, bottled as Vin de France, a chance for the winemaker to showcase his full expertise. Most of the vines are located in Mauves, the cradle of the appellation, with further plots in neighbouring villages such as Tournon and Saint-Jean-de-Muzols. Divided into around ten plots, the vineyard draws on a rich terroir of granite soils ideally suited to Syrah, but equally to Roussanne and Marsanne.
Today, Jérôme, the fifth generation of the family, runs the estate and crafts elegant wines of great finesse. As he explains, tending the vines is no easy feat, with the steep slopes often posing challenges. The berries are harvested by hand and carefully sorted several times before vinification, which is adapted to on a plot-by-plot basis. The red grapes undergo cold maceration, with pump-overs and punch-downs carried out several times a week. The wines, both white and red, are aged for a year in oak casks.
Discover a leading family from Saint-Joseph (Silice, Paradis Saint Pierre, l'Olivaie, la Sensonne) whose wines embellish the reputation of this appellation, too often overshadowed by neighbouring Hermitage and Condrieu.

Sensonne is a single-variety Syrah wine cultivated in shallow, very granite-rich soils with a southerly exposure on steep slopes. The grapes are harvested manually, macerating and fermenting in open vats for 18 days. There are two daily punch-downs during these stages. The wine is then matured on lees, exclusively in new barrique barrels. Tasting reveals a very gentle yet powerful wine with real elegance. It features a very ripe, spicy fruitiness and a particularly dense substance that goes perfectly with a leg of lamb. Should be kept for at least ten years and opened one hour before serving.