Sarabande
Sound of Sarabande Acoustic tasting Zum aktuellen JahrgangThe Sarabande is among the most tranquil yet expressive pieces in the musical suite – stately, dignified, and imbued with inner tension. As the heart of LaSuite aux Conseillans, this wine embodies precisely this attitude: not movement for its own sake, but development born of tranquility, precision, and time.
This cuvée unites all of the estate's red grape varieties, unfolding a complex aromatic profile of dark berries, cocoa, graphite, and subtle earthy nuances. Extended aging in barriques, predominantly used and carefully complemented with new oak, lends the wine depth and structure without masking the clarity of the fruit. With age, the Sarabande gains increasing expression, layering, and length – a wine that doesn't reveal its full character at first glance, but rather continues to develop in the glass and over the years.
Sarabande is a wine of contemplation and concentration, characterized by a calm, precise structure and a subtle, lingering tension. Its long, multifaceted finish makes it an ideal companion for slow-cooked dishes, rich sauces, and the quiet appreciation of a good dinner. A wine that not only requires time but makes it visible.
Origin & Character

A wine perfect for evenings by the fire or a nice dinner with a small group of friends.
The Sensory Identity (Profile)
Understand the model
The journey of a movement
From the maturing barrel, through drinking maturity, to the library — each vintage finds its own moment.
Perfectly paired
Côte de bœuf from the grill – Café de Paris butter & bone marrow
Bœuf Bordelais – slow braised with gigue
Coq au Vin – Sarabande & morels, jus assembled
Châteaubriand, sauce béarnaise
Foie de veau lyonnaise, sweet sherry glaze
Bucatini all'amatriciana
Braised lamb shank – garlic & rosemary
Civet de lièvre, jugged hare in red wine
Braised mountain lentils – root vegetables & sherry
Brasato di Silvio al Gigue – beef pot roast slowly braised in Gigue
Confit de canard – beluga lentils & shallots
Kleftiko – Greek lamb en papillote with lemon & oregano
Veal cheeks braised in Louré – celeriac purée
Chapon rôti aux marrons
Bœuf en croûte, mushroom duxelles
Côte de bœuf from the oven – sauce bordelaise & bone marrow
Basse côte from the grill – pepper-herb crust & grilled bone marrow
Bistecca alla fiorentina – T-bone from the fire
Braised pigeon on savoy cabbage & bacon
Braised pigeon on savoy cabbage & bacon
Braised pigeon on savoy cabbage & bacon






