# Les Amuse-Gueules (2023)

- **Producer:** Château de la Vieille Chapelle
- **Colour:** white
- **Type:** still
- **Grapes:** Sémillon
- **Region:** Bordeaux, France
- **Style:** Natural
- **Alcohol:** 12.0%
- **Average price:** €15
- **Vegan:** Yes
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 8–10 °C
- **Aromas & flavours:** apple, pear, peach, lemon, grapefruit, blossom, grass, butter, cream, honey, almond

## About this wine

Château de la Vieille Chapelle, situated on the scenic banks of the Dordogne river in Bordeaux, is run by Frédéric and Mallorie Mallier. Dedicated to organic and biodynamic farming since 2013, the estate focuses on biodiversity, soil health, and natural winemaking. 'Les Amuse-Gueules' (meaning 'appetizers' or 'mouth-amusers') is a vibrant, fresh expression of Sémillon designed for convivial, casual sharing. The estate itself centers around a historical 11th-century Romanesque chapel, adding a deep sense of history to their forward-thinking, sustainable viticulture.

## Interesting facts

- The estate is built around a beautiful, fully restored 11th-century Romanesque chapel on the banks of the Dordogne.
- The name 'Les Amuse-Gueules' translates to 'appetizers,' reflecting its easy-drinking, welcoming style.
- The estate practices strict biodynamic farming, certified by Demeter, fostering a rich ecosystem in the vineyards.

## Food pairing

The moderate acidity and textured, slightly waxy body of Sémillon make it an exceptional partner for seafood with rich sauces, as well as earthy vegetarian dishes. Its clean, mineral finish cuts through light fats like butter and goat cheese without overwhelming the palate.

## Wine making process

This wine is crafted from 100% Sémillon grapes grown on alluvial clay-silt soils. The grapes are hand-harvested to ensure pristine quality. Fermentation occurs spontaneously using indigenous yeasts in stainless steel tanks to preserve the fresh, primary fruit characteristics of the grape. The wine is aged on its fine lees for several months to add texture and complexity, with minimal sulfur additions before bottling, unfined and lightly filtered.