96
James Suckling
CHAPELLE D'AUSONE, 2014
SAINT-EMILION GRAND CRU
CHARACTERISTICS
| CLASSIFICATION | 1er Grand Cru Classé A, Saint-Émilion |
| GRAPE VARIETIES | 50% of merlot, 40% of cabernet franc, 10% of cabernet sauvignon |
| AROMAS |
Dried flowers, white pepper, redcurrant, berries |
| FOOD AND WINE PAIRING | Shoulder of lamb casserole cooked in the oven with mashed potatoes |
| WINEMAKING | In oak vats at controlled temperature |
| BOTTLE SIZE | 75 CL |
The photo of the bottle is indicative. The bottle is kept in our warehouses. Thus the design and condition of the label may differ without affecting the quality of the wine.
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CHAPELLE D'AUSONE, 2014
Vineyard Detail
| AGRICULTURE | In organic transformation |
| GRAPE VARIETIES | Merlot, cabernet franc |
| VINEYARD SURFACE AREA | 7 hectares |
| ANNUAL PRODUCTION | 5,000 bottles |
| HARVEST | Manual |
| SOIL | Limestone soil |
History and anecdotes
Chapelle d’Ausone is Château Ausone's second wine, located in Saint-Emilion, and classified “A” as Premier Grand Cru.
Château Ausone has belonged to the Vauthier family since the end of the nineties. The estate’s history is really old, and dates back to the 13th century, only 5 families have succeeded each other in the estate’s management.
Château Ausone was named after an iconic Roman antiquity character, Decimus Magnus Ausonius, political advisor and teacher.
Caracteristics
CHARACTERISTICS
| CLASSIFICATION | 1er Grand Cru Classé A, Saint-Émilion |
| GRAPE VARIETIES | 50% of merlot, 40% of cabernet franc, 10% of cabernet sauvignon |
| AROMAS |
Dried flowers, white pepper, redcurrant, berries |
| FOOD AND WINE PAIRING | Shoulder of lamb casserole cooked in the oven with mashed potatoes |
| WINEMAKING | In oak vats at controlled temperature |
| BOTTLE SIZE | 75 CL |
