Structure

Bodymedium
Tanninfirm
Acidityhigh
Sweetnessdry
Oakbarrel aged

Drinking window

Best 8 to 25 years from vintage.
vintage8 yrs25 yrs27 yrs

Critic scores

No critic score is published for this bottle that we can cite with a reviewer, a vintage and a review year, so none is shown. The rating in the header is our own.

In the glass

Medium-bodiedFirm tanninHigh acidityDryLong, Mineral-Driven With Citrus-Peel Freshness finish

Aroma: red cherry, stony minerality, violet, cedar, fresh herbs

Palate: bright red fruit, crushed limestone, floral notes, graphite

The second wine of Ausone, sourced from the youngest Cabernet Franc and Merlot vines on the same limestone hillside. Crisp, elegant and distinctively mineral, with a fruity register that opens earlier than the grand vin.

What it pairs with

  • Roast guinea fowl with mushrooms
    The wine's restrained fruit and high acidity complement mild poultry; earthy mushroom mirrors the mineral notes.
  • Lamb chops with herbs de Provence
    Herbal aromatics in the wine echo the herb crust; firm tannin integrates with lamb fat.
  • Charcuterie board with pate de campagne
    Bright acidity cuts through pork fat; red-fruit register pairs with classic Bordeaux charcuterie.

How to serve Chapelle d'Ausone

Allow 65 minutes from open to pour.

  1. Open and decant. Open 60 minutes before serving and pour into a decanter to aerate.
  2. Serve at 14-16°C. Cellar temperature (14-16°C) is the band for this style. Warmer pushes alcohol forward; colder dampens aromatics.
  3. Glassware. Use a Burgundy bowl with a wide opening. The bowl shape rewards the wine's structure.
  4. Pair with. Roast guinea fowl with mushrooms, Lamb chops with herbs de Provence, Charcuterie board with pate de campagne. Match the wine's structure to the dish's fat and salt.

History

Chapelle d'Ausone was created in 1995 as the second wine of Chateau Ausone, drawing on the youngest vines of the 7-hectare estate. Named after the chapel that overlooks the vineyard, it accounts for 10-20% of estate production depending on vintage. Alain Vauthier was among the first Right Bank producers to impose strict quality-driven selection for second-wine production.

  1. 1995: First vintage of Chapelle d'Ausone produced
  2. 2024: Re-released aged library vintages (2011, 2012, 2016) alongside current releases

Facts

Producer
Chateau Ausone · visiting guide
Grapes
Cabernet Franc (55%), Merlot (40%), Cabernet Sauvignon (5%)
Classification
Saint-Emilion Grand Cru
Oak
20 months in French oak barrels; same conditions as grand vin but from youngest vines
ABV
13.5%
Price
EUR 120-200 at retail
Drinking window
8-25 from vintage
First vintage
1995

Frequently asked about Chapelle d'Ausone

What does Chapelle d'Ausone taste like?

On the nose, red cherry, stony minerality, violet, cedar, fresh herbs. On the palate, bright red fruit, crushed limestone, floral notes, graphite. Structurally medium-bodied, firm tannins, high acidity with a long, mineral-driven with citrus-peel freshness finish. The second wine of Ausone, sourced from the youngest Cabernet Franc and Merlot vines on the same limestone hillside. Crisp, elegant and distinctively mineral, with a fruity register that opens earlier than the grand vin.

When should I drink Chapelle d'Ausone?

Drink 8-25 from vintage. Young vintages benefit from 30-90 minutes of decanting; mature bottles should be handled carefully for sediment.

What food pairs with Chapelle d'Ausone?

Roast guinea fowl with mushrooms is the canonical pairing. Other strong matches include Lamb chops with herbs de Provence and Charcuterie board with pate de campagne. The wine's restrained fruit and high acidity complement mild poultry; earthy mushroom mirrors the mineral notes.

What grapes are in Chapelle d'Ausone?

The blend is Cabernet Franc (55%), Merlot (40%), Cabernet Sauvignon (5%). The wine is classified as Saint-Emilion Grand Cru.

Tags

cabernet franc cabernet sauvignon cellar worthy dry firm tannin high acid medium body merlot mood contemplative mood elegant occasion cellar occasion dinner party old world pairs with charcuterie pairs with mushroom pairs with poultry pairs with red meat price fine still red

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