Chateau Thieuley Bordeaux Superieur, Complete Guide

Learn everything about Chateau Thieuley Bordeaux Superieur with wine tasting notes, wine and food pairing tips, best vintages, a history of the property, information on the vineyards and winemaking. If you want to read about other important, Bordeaux Chateaux: Links to all Bordeaux Wine Producer Profiles

Chateau Thieuley History, Overview

While Chateau Thieuley has been an established vineyard for quite a while, the modern era for the large estate begins in 1950, when it was purchased by Andre Courselle. In 1972, his son, Francis Courselle took over managing the estate.

He was followed in turn by his two daughters, Sylvie Courselle and Marie Courselle, who own and are responsible for managing Chateau Thieuley today. The Courselle sisters share responsibilities with Sylvie Courselle running the business side of the estate while Marie Courselle looks after the wine making and vineyard management for the estate.

Chateau Thieuley has certainly changed dramatically since it was first purchased in 1950. At the time, only 6 hectares were under vine. The estate is now a massive 83 hectare vineyard. Today, the produce both red and white wine, but that was not always the case at Chateau Thieuley. In fact, they only began planting red wine grape varieties for the first time to their vineyards in 1972.

Chateau Thieuley Vineyards, Terroir, Grapes, Winemaking

The 83 hectare vineyard is planted for both red wine and white wine grapes. 42 hectares of vines are planted to 70% Merlot, 15% Cabernet Sauvignon, 10% Cabernet Franc and 5% Petit Verdot.

For the white wine grape varieties, the vineyard is planted to 45% Sauvignon Blanc, 40% Semillon, 35% Sauvignon Blanc and 15% Sauvignon Gris.

The vineyard of Chateau Thieuley has a terroir of mostly clay, limestone and gravel soils. The vineyard is planted to a vine density of 5,500 vines per hectare, although younger plantings are now taking place at 6,000 vines per hectare. The vineyards are machine harvested.

Vineyard management at Chateau Thieuley is mostly is mostly organic, with self-sustaining, safe environmental practices. They are Terra Vitis certified.

Chateau Thieuley produces different white Bordeaux wines that are either sold as an Entre Deux Mers or Bordeaux AOC Blanc. The standard white wine, Chateau Thieuley Blanc is vinified and aged in stainless vats.

Their top level white wine, Cuvee Francis Courselle Blanc is a blend of 50% Semillon and 50% Sauvignon Blanc. The wine is barrel fermented and then aged in barrel, on its lees for 9 months before bottling. The production averages 3,000 cases per year.

Chateau Thieuley produces several red Bordeaux wines, which are sold as either Bordeaux Superieur or Bordeaux AOC wines. Their top red wine is made from a selection of their their best parcels, Chateau Thieuley Reserve Francis Courselle is produced from 80% Merlot, 10% Cabernet Franc and 10% Cabernet Sauvignon.

The wine is vinified in stainless steel vats. Malolactic fermentation takes place in tank. The wine is then aged in 50% new, French oak barrels. They also produce Chateau Thieuley Heritage de Thieuley which is made from a blend of 70% Merlot, 15% Cabernet Franc and 15% Cabernet Sauvignon. Their entry level red wine is Chateau Thieuley.

The best vintages of Chateau Thieuley are: 2023, 2022, 2021, 2020, 2019, 2018, 2017, 2016, 2015, 2014, 2012, 2010, 2009 and 2005.

When to Drink Chateau Thieuley, Anticipated Maturity, Decanting Time

Chateau Thieuley is much better with at least 1-3 years of aging in good vintages. Young vintages can be decanted for up to 1 hour, allowing the wine to soften and open its perfume.

Older vintages might need very little decanting, just enough to remove the sediment. Chateau Thieuley offers its best drinking and should reach peak maturity between 3-8 years of age after the vintage.

Serving Chateau Thieuley with Wine, Food, Pairing Tips

The red wine of Chateau Thieuley is best served at 15.5 degrees Celsius, 60 degrees Fahrenheit. The cool, almost cellar temperature gives the wine more freshness and lift. Young vintages can be decanted for up to 1 hour. This allows the wine to soften and open its perfume.

Older vintages might need very little decanting, just enough to remove the sediment. Chateau Thieuley is best paired with all types of classic meat dishes, veal, pork, beef, lamb, duck, game, roast chicken, roasted, braised and grilled dishes. Chateau Thieuley is also good when matched with Asian dishes, rich fish courses like tuna, mushrooms and pasta.

The white Bordeaux wine of Chateau Thieuley is best paired with all types of fish, seafood, shellfish, sushi and sashimi, as well as with cheese courses.

At Chateau Thieuley they also produce Cremant de Thieulloy, a sparkling white Bordeaux wine from the Cremant de Bordeaux appellation. Additionally, the Courselle family makes two other wines, Clos Sainte Anne, which is a Merlot dominated blend from the Cotes de Bordeaux and a sweet white Bordeaux wine from the Cadillac appellation, which is also called Clos Sainte Anne.

Chateau Thieuley on average, produces close to 45,000 cases of wine per year.

http://thieuley.com