The grapes to produce Cornas Les Eygats Domaine Courbis were hand-harvested, destemmed and lightly pressed. Vinification took place in closed stainless steel tanks at controlled temperatures of between 30 and 32°C. The Cornas Les Eygats Domaine Courbis maceration process lasted for 12 to 15 days until the desired levels of colour and flavour were extracted. The wine was then transferred to vats (50%) and French oak barrels (50%) of which 25% were new. The wine underwent malolactic fermentation and was bottled after 18 months ageing in oak.
Situated on the right bank of the river Rhône, not far from the city of Valence, the site of Cornas combines all the factors of a ‘Grand Terroir’. Its exceptional microclimate, granite soils and old vines contribute to the potential for making great wines. The vineyard soils are made up of decomposed granite, which are free draining and very poor in nutrients, conducive to producing low yields.
Domaine Courbis dates from the 16th century and has been handed down from father to son since the start of the 20th century. It is now under the dynamic partnership of two brothers: Laurent, who is responsible for winemaking, and Dominique who looks after the vineyard. The vineyard currently extends to 35 hectares (including eight hectares in Cornas, five hectares in Saint Joseph Blanc and 19 hectares in Saint Joseph Rouge) in the communes of Châteaubourg and Cornas. The vines are planted on steep hillsides and the cellar is modern and equipped with temperature controlled stainless steel tanks and oak casks. The wines of Domaine Courbis are of extremely high quality and are consistently met with worldwide acclaim.