Château Thieuley - Vignobles Francis Courselle

Three generations of winemakers

The Courselle family owns several wine estates, Château Thieuley was the first one they acquired. In 1950, André Courselle bought this 4 hectare property to create a vineyard. His son Francis came to work with him after his training as an agricultural engineer. He is also a professor of viticulture and he will give the estate a strong expansion from 1972.

In 30 years, the Vignobles Famille Courselle will expand to a vineyard surface of 80 hectares, including two other estates: Château Saint Genès and Clos Sainte Anne.

Château Theuley is now run by Francis' two daughters. Marie and Sylvie also have a passion for viticulture and have trained accordingly. They both have degrees in oenology and agricultural engineering, like their father. Today, Marie manages the cellar, the vines and all the technical aspects, while Sylvie is in charge of the commercial management of the family estate.

The terroirs

The vineyard of Château Thieuley benefits from a southern, south-eastern exposure and a moderate climate influenced by the proximity of the ocean. The vines thus have sufficient water. The soils are mainly clay with some gravel and limestone.

Thieuley differs from most Bordeaux vineyards by having a good proportion of white grape varieties, equal to that of the red grape varieties. In the leading region for red wine, this is rare enough to be worth mentioning!

For the white wines, the estate has three grape varieties: half Semillon, a third Sauvignon blanc and the remaining 15% Sauvignon gris. Thieuley can thus make blends rich in fruity aromas, with a nice aromatic complexity and a good ageing potential. Nearly three quarters of the red grapes are Merlot, 2% Petit Verdot and the rest is split equally between Cabernet-Sauvignon and Cabernet Franc.

Thieuley's wines are all blends of several grape varieties, with varying proportions depending on the vintage and the cuvée. The variety of grape varieties produces wines of character, richness and complexity.

A viticulture blending innovation and traditional practices

Thieuley is a crucible of research aimed at constantly improving quality. Francis Courselle was a pioneer in viticultural techniques. For example, he launched pellicular maceration in 1986. He was also the first Bordeaux winemaker to implement a Burgundian technique of using new barrels for fermentation and maturing on lees in barrels.

In 2007, the Courselle family invested in nitrogen presses, a state-of-the-art technology that allows the grapes to be pressed without coming into contact with the air. This prevents oxidation and preserves the aromas of the grapes.

The Thieuley team has chosen a high density of planting on the estate, but also to keep grass in the rows to preserve the soil from the risk of erosion and to develop the rooting of the vines in depth. Yields are deliberately reasonable and controlled, for example by carrying out green harvests to encourage the ripening of the bunches left in place.

Château Thieuley's commitments are not only, as we have just seen, to the quality of the wines and the preservation of the natural environment, but also to supporting French suppliers.

Indeed, Thieuley obtains 98% of its supplies from local companies, most often family-owned, for the purchase of cartons, corks, labels, capsules and bottles.

The Château also holds the "Producteur Artisan de qualité" label, which rewards producers who respect ethical values and contribute to the influence of French gastronomy throughout the world.