Château de la Vieille Chapelle

Identity

Château de La Vieille Chapelle is a winegrowing estate located in the commune of Lugon et l'Ile du Carney, in the Gironde department. The current management took the helm in 2006.

History and Philosophy

The estate's history is anchored by an 11th-century Romanesque chapel. The philosophy at Château de La Vieille Chapelle centres on environmentally respectful viticultural and oenological practices. The estate has been certified Organic by Ecocert since 2013 and Biodynamic by Demeter since 2017. This approach is reflected in vineyard work carried out notably with draft horses or high-clearance tractors, hand-harvesting, and the complete absence of systemic chemicals, pesticides or herbicides.

The Appellations

Château de La Vieille Chapelle crafts wines under several appellations, including AOC Bordeaux, AOC Bordeaux Supérieur and Vin de France.

Practical Information

Château de La Vieille Chapelle warmly welcomes visitors. Guided tours, lasting approximately 2 hours, include an exploration of the vineyard, grape varieties (including pre-phylloxera vines), biodynamic principles and cellars, followed by a tasting. They are available by appointment year-round. A standalone tasting is held every evening at 18:30 in the chapel, showcasing 4 to 6 wines over 45 to 60 minutes. Tours and tastings are available in French and English.

The estate also offers bed-and-breakfast guest rooms, a summer guinguette (open-air café) from June to August, and guest dinners (table d'hôtes) every evening after the tasting during that season. Additional amenities include a swimming pool, free parking, breakfast and Wi-Fi.

Contact details:

• Telephone: +33 (0)5 57 84 48 65
• Email: best-of-bordeaux-wine@chateau-de-la-vieille-chapelle.com

Find out more

Official estate website

The Vineyard (Terroir)

The vineyard spans 11 hectares within a 22-hectare estate. The soils consist of deep, fine clays alongside alluvium from the Dordogne river. The Bordeaux climate shapes the expression of the various grape varieties. Pruning is carried out using the Cordon de Royat system.

The grape varieties planted are diverse, featuring staples such as Merlot and Cabernet Franc for the reds, and Sémillon for the whites. The estate also cultivates rarer heritage grape varieties, including Bouchalès, Castet, Mancin des Palus, Cot, Carménère and Péloursin, making a total of 12 grape varieties.

Flagship Cuvées

The estate offers a wine range categorised into "Vins des copains", "Biens élevés" and "Rebelles et natures", reflecting the diversity of its production.

White Wines

• Les Amuse-gueules (Blanc): Made from Sémillon, this white wine is vinified in stainless-steel vats and fermented with indigenous yeasts. It is unfined and unfiltered. Average annual production is around 2,500 to 3,500 bottles.
• Les Grands Blancs: Also crafted from Sémillon, this wine is vinified and aged in French oak casks. Fermentation is carried out with indigenous yeasts. Average annual production is 3,500 bottles.

Rosé Wines

• Les Amuse-gueules (Rosé): A direct-press rosé made from 100% Merlot, fermented with indigenous yeasts and aged in stainless-steel vats. It is neither fined nor filtered. Average annual production is approximately 2,600 bottles.

Red Wines

• Tradition: A red AOC Bordeaux Supérieur cuvée, blending Merlot (80%) and Cabernet Franc (20%) from vines averaging 30 years of age. Average annual production is 15,000 bottles.
• Réserve: Also an AOC Bordeaux Supérieur, this red cuvée is a blend of Merlot (80%) and Cabernet Franc (20%) from vines averaging 50 years of age. Average annual production is 15,000 bottles.
• Les Merlots de Baudet: A 100% Merlot wine from vines planted in 1940. Average annual production is 10,000 bottles.
• A&A - "C'est Bon le Vin": This natural wine is a blend of Merlot (two thirds) and Bouchalès (one third), sourced from pre-phylloxera vines planted before 1860. Average annual production is 1,000 bottles.
• Bouchalès-Merlots: A natural wine predominantly composed of Bouchalès (65%), Merlot (25%) and other rare heritage varieties (10%). These vines are likewise pre-phylloxera and were planted before 1860. Average annual production ranges from 700 to 2,000 bottles.
• Absolem: A natural wine crafted from equal parts Bouchalès, Merlot and Cabernet Franc, from pre-phylloxera vines planted before 1860. Average annual production is 700 bottles.

Vinification and Ageing

The winemaking philosophy at Château de La Vieille Chapelle relies on a low-intervention approach, favouring indigenous yeasts. The wines are handled gently without heavy extraction and are generally unfiltered (some whites receive light fining). Total SO2 levels are kept minimal, or entirely absent for cuvées crafted as natural wines. Ageing takes place primarily in unlined concrete vats, with select cuvées aged in French oak casks—predominantly Berthomieu cooperage—without any new oak. The red wines are unfined, while certain whites may undergo bentonite fining.

• Vinification of Les Merlots de Baudet: Fermented with indigenous yeasts, vinified and aged in unlined concrete vats, then matured in French oak casks (Berthomieu) for 6 to 10 months. Unfined, unfiltered, with minimal sulphites.
• Vinification of Les Grands Blancs: Fermented with indigenous yeasts, vinified and aged in French oak casks (Berthomieu). No SO2 addition for malolactic fermentation. Bentonite-fined and unfiltered.
• Vinification of Tradition: Fermented with indigenous yeasts, vinified and aged in unlined concrete vats with minimal racking. Unfined, unfiltered, with low SO2 levels.
• Vinification of Réserve: Fermented with indigenous yeasts, vinified and aged in unlined concrete vats, then matured in French oak casks (Berthomieu) for 6 to 10 months with no new oak. Unfined, unfiltered, with low SO2 levels.
• Vinification of A&A - "C'est Bon le Vin": Vinified in unlined concrete vats and aged in French oak casks (Berthomieu) for up to 12 months, with no new oak and no added SO2.
• Vinification of Bouchalès-Merlots: Fermented with indigenous yeasts, vinified and aged in unlined concrete vats, then matured in older 400-litre French oak casks for up to 8 months. No added sulphites, unfined, unfiltered.
• Vinification of Absolem: Fermented with indigenous yeasts, vinified and aged in unlined concrete vats. No added sulphites, unfined, unfiltered.
• Vinification of Rosé Les Amuse-gueules: Direct-press rosé, fermented with indigenous yeasts, vinified and aged in stainless-steel vats. Unfined and unfiltered.
• Vinification of Blanc Les Amuse-gueules: Fermented with indigenous yeasts, vinified in traditional stainless-steel vats. Malolactic fermentation allowed to proceed without SO2 addition. Bentonite-fined and unfiltered.