Stephan Asseo, owner and winemaker at L’Aventure Winery, began making wine in 1982 when he established Domaine Courteillac in Bordeaux. He and his family later purchased Chateau Fleur Cardinal (Saint-Emilion Grand Cru) and Chateau Robin (Cotes de Castillion). Over the next 15 years, Stephan developed into an artisan winemaker of fastidious craftsmanship, and gained a reputation as a maverick vigneron. However, his true desire was to be more innovative than AOC law would allow. In 1996, this led him on a quest for a great terroir, where he could pursue his ideal as a winemaker. After searching for over a year among the world’s great wine fields, Stephan found Paso Robles.
He immediately “fell in love” with the unique terroir. The rolling topography of the Santa Lucia Mountain Range, the deep calcareous soils, and the maritime influence of the renowned Templeton Gap all combine to produce a world class wine country, with the potential to craft some of the world’s greatest blends. It is here, in Paso Robles, that Stephan began his adventure, “L’Aventure”. His winemaking vision has quickly resulted in wines which have earned high scores and critical acclaim. Stephan Asseo, elected Paso Robles Wine Industry Person of the Year in 2014, is “Without a doubt, one of the Central Coast superstars and one of the references in California”, according to Jeb Dunnuck (Wine Advocate)…
Vineyard and Vinification Note
100% Estate grown fruit from L’Aventure Vineyard Very, very low yield: 1 ton per acre for Mourvedre, 2 tons per acre for Grenache and Syrah (with 2100 vines per acre)
40% new French oak and 60% 1-year-old French oak with malolactic fermentation in barrel
No fining, no filtering
Length of ageing: 14 months Drink: 15 +years
Intensely floral nose of violets, jasmine, and soft red fruit. A firm attack of vinous, mineral, citrus and soft, round, red fruit. Brilliant Syrah flavours. Smoky, peppery, toasty finish with cardamom notes
A blend of 40% Mourvedre, 30% Grenache and 30% Syrah, the 2013 Cote a Cote is a classic Rhone blend from Paso that has lots of blackberry, cassis, ground pepper and damp earth aromatics, full-bodied richness and both good acidity and tannic grip. Showing more complex floral characteristics and chalky minerality with time in the glass, it can be enjoyed now or cellared for a decade. 94 Points Jeb Dunnuck, Wine Advocate- August 2015
Perfect partner to meat. Lamb tagine, leg of lamb, ribeye-steaks, boeuf Provencal. Also pairs well with meaty fish such as monkfish in a red wine sauce and pasta with meat sauce.