Domaine Frederic Leprince Volnay ‘Carelle sous la Chapelle’ 2020

Domaine Frederic Leprince Volnay “Carelle sous la Chapelle” 2020 is an elegant, light‐bodied red wine from the Côte‐de‐Beaune in Burgundy, France. Crafted exclusively from organic Pinot Noir using vegan and sustainable production practices, it reveals delicate aromas of red cherry and wild raspberry, accented by subtle spice and nuanced earthy tones. On the palate, expect lively acidity, soft tannins, and a balanced, refreshing finish that truly expresses the terroir‐driven character of this wine.

*Every effort is made to ensure the current vintage is accurate; however, variations can occur. If you are after a specific vintage, please contact us prior to ordering.

Type: Red Wine
Style: Light‐bodied, Organic, Vegan, Sustainable
Grape Varietal: Pinot Noir
Tastes Like: Red cherry, wild raspberry, subtle spice, and delicate earthy nuances
Alcohol Percentage: ~12.5% (approx.)
Closure: Cork
Size: 750mL
Appellation: Volnay
Region: Côte‐de‐Beaune, Burgundy, France
Terroir: Limestone and clay soils imparting refined minerality
Aging: Minimal oak treatment to preserve fresh fruit character
Serving Temperature: 14–16°C – Best served slightly below room temperature

Domaine Frederic Leprince is a family‐owned estate in Burgundy dedicated to sustainable and vegan winemaking practices. With meticulous vineyard management and minimal intervention in the cellar, the winery produces Pinot Noir that reflects the elegant, terroir‐driven character of Volnay, capturing the true essence of Burgundy.

Seafood: Lightly grilled white fish or shellfish with a citrus-herb dressing.
Poultry: Roast chicken with a delicate red wine reduction or herb‐roasted turkey.
Vegetarian: Wild mushroom risotto or a vibrant roasted vegetable medley that accentuates the wine's red fruit and subtle spice.
Meat: Lean pork tenderloin with a fruit compote to complement its bright acidity.

Fresh Goat's Cheese: Tangy and vibrant, echoing the wine's lively red fruit notes.
Brie: Soft and creamy, enhancing its subtle spice nuances.
Camembert: Mild and slightly earthy, offering a gentle counterbalance.
Young Comté: Semi‐hard and nutty, adding a savory depth to the pairing.

Vegan Braised Red Cabbage with Apples

Ingredients:

• 1 medium red cabbage, finely shredded
• 2 apples, cored and thinly sliced
• 1 onion, thinly sliced
• 2 garlic cloves, minced
• 2 tbsp olive oil
• 1/4 cup red wine (optional)
• 2 tbsp apple cider vinegar
• 1 tbsp maple syrup
• 1/2 tsp caraway seeds (optional)
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. In a large pot, heat the olive oil over medium heat. Sauté the onion and garlic until soft and translucent, about 5 minutes.
2. Add the shredded cabbage and apple slices. Stir to combine.
3. Pour in the red wine (if using) and apple cider vinegar, then add the maple syrup and caraway seeds. Season with salt and pepper.
4. Bring the mixture to a simmer, cover, and cook for 25–30 minutes until the cabbage is tender and the flavors meld together.
5. Adjust seasoning as needed, stir in freshly chopped parsley, and serve warm or at room temperature.
6. Enjoy this hearty, vegan dish alongside a chilled glass of Domaine Frederic Leprince Volnay "Carelle sous la Chapelle" 2020 for a harmonious, terroir‐driven pairing.