# Caprice du Chameau (NV)

- **Producer:** Domaine La Vrille et le Papillon
- **Colour:** white
- **Type:** still
- **Grapes:** Viognier
- **Region:** Rhône, France
- **Style:** Natural
- **Alcohol:** 13.0%
- **Average price:** €22
- **Vegan:** Yes
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 8–10 °C
- **Aromas & flavours:** blossom, elderflower, peach, apricot, nectarine, lemon, lime, grapefruit, mint, cream, biscuit, honey, almond

## About this wine

Domaine La Vrille et le Papillon, meaning 'The Tendril and the Butterfly,' is a natural wine estate founded in 2012 by Méryl and Géraldine Croizier in Valvignères, Ardèche. Méryl converted their 6 hectares to organic viticulture and embraced low-intervention winemaking, mentored by local natural wine pioneers. The 'Caprice du Chameau' cuvée embodies their playful approach to natural winemaking. Situated in the windy Valvignères valley, the vineyards benefit from a unique microclimate and clay-limestone soils, contributing to the wine's distinctive character and mineral freshness.

## Interesting facts

- The domain name 'La Vrille et le Papillon' translates to 'The Tendril and the Butterfly,' symbolizing grapevine growth and biodiversity.
- The cuvée name 'Caprice du Chameau' translates to 'The Camel's Whim,' reflecting a whimsical approach to crafting natural wine.
- Bottled with zero added sulfur dioxide (0 mg/L total added SO₂).
- Farmed organically with ECOCERT certification alongside biodynamic practices.

## Food pairing

This Viognier's vibrant acidity, medium body, and expressive floral, stone fruit, and mineral aromatics pair exceptionally well with fresh, aromatic dishes. Citrus, fresh herbs, goat cheese, and delicate seafood or poultry complement the wine's lithe texture and low-intervention purity without overwhelming it.

## Wine making process

Caprice du Chameau is crafted from 100% Viognier, hand-harvested from two hillside parcels in Valvignères. The grapes undergo direct whole-bunch pneumatic pressing, and fermentation is carried out exclusively with indigenous yeasts in temperature-controlled stainless steel vats. The wine is aged on fine lees in stainless steel without oak, preserving its freshness and pure fruit expression. It is bottled unfined and unfiltered with zero added SO₂.