# Bouchalès Merlots Vin de France Rouge (NV)

- **Producer:** Château de la Vieille Chapelle
- **Colour:** red
- **Type:** still
- **Grapes:** Bouchalès, Merlot, Mancin des Palus, Castets, Malbec, Carménère, Cabernet Franc, Cabernet Sauvignon
- **Region:** Bordeaux, France
- **Style:** Natural
- **Alcohol:** 12.0%
- **Average price:** €25
- **Vegan:** Yes
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 14–16 °C
- **Aromas & flavours:** raspberry, cherry, blueberry, black pepper, violet, herbaceous, smoke, leather, tobacco, forest floor, mushroom

## About this wine

Château de la Vieille Chapelle is a historic estate situated on the alluvial banks of the Dordogne River on Bordeaux's Right Bank. Managed by the Mallier family, the estate is renowned for its dedication to preserving rare, forgotten, and pre-phylloxera grape varieties. Because these ancient varieties fall outside the strict regulations of the Bordeaux AOC, the estate releases these highly distinctive, heritage-driven wines under the Vin de France designation. The estate's vineyards surround a Romanesque chapel dating back to the 11th century, anchoring their natural winemaking philosophy in deep historical roots.

## Interesting facts

- Sourced from a tiny 0.33-hectare plot of ungrafted, pre-phylloxera vines originally planted around 1860.
- The vineyard is cultivated without tractors, using manual labor and draft horses to prevent soil compaction.
- Features Bouchalès, an almost extinct local grape variety known for its vibrant acidity and rustic charm.

## Food pairing

This wine's vibrant acidity and medium-plus tannins make it an exceptional partner for rich, savory meats. The rustic, earthy undertones of the wine pair beautifully with wild mushrooms and game, while the bright red fruit notes cut through the fat of duck and pork belly. The structural tannins are softened by proteins, enhancing the wine's long, spicy finish.

## Wine making process

The winemaking process at Château de la Vieille Chapelle is guided by biodynamic principles, certified by Demeter. Grapes are harvested entirely by hand, plot-by-plot, from ancient, ungrafted vines. In the cellar, fermentation occurs naturally with indigenous yeasts. The estate practices minimal intervention, avoiding chemical inputs and fining. For cuvées like Absolem, no sulfur is added at any stage. Aging takes place in neutral vessels to preserve the pure, vibrant expression of the historic field blend and the unique clay-loam terroir.