Amuse rouge 2024 - Martin Lapalus

En Abondance - Martin Lapalus

An authentic, vibrant, and gastronomic natural red from the Rhone, born from a blend of Carignan, Grenache, and Syrah, cultivated organically and biodynamically. Martin Lapalus creates this Vin de France in limited quantities, interpreting the terroir with a fresh, juicy, and immediate style. The name "Amuse," meaning "amused," perfectly captures the convivial spirit of this artisanal wine. Produced from vineyards located at 350 meters above sea level on clay soils, Amuse Rouge is made from 50-year-old Carignan vines and approximately 25-year-old Grenache and Syrah. Harvest is manual and takes place during the first week of September. The Carignan is vinified separately, while whole-cluster fermentation takes place in stainless steel with indigenous yeasts and maceration for 10-15 days. After gentle pressing, the wine ages for 12 months in used barrels from Mercurey, Burgundy. No fining, no filtration, and only 2 mg/l of added sulfites. In the glass, it expresses aromas of crisp red berries, light spices, Mediterranean herbs, and floral nuances. The palate is fresh, agile, and savory, with delicate tannins and a dynamic mouthfeel that captivates from the first sip. Perfect with artisanal cured meats, white meats, Mediterranean cuisine, light grills, semi-mature cheeses, and savory vegetarian dishes. 

Service

We recommend to taste it at a temperature of 16/18° in tulip glasses. Wine to be drunk immediately but left in the cellar for a few years can give great emotions.

Pairing

Throughout the meal, it goes well with mixed seafood with raw prawns and scampi, vegetable risotto, vegetable-based creams, dishes with not too aromatic cheeses.

Winery:  Martin Lapalus

In the heart of the Rhône Valley, the project of Martin Lapalus was born — a young French winemaker who, in just a few years, has captured the attention of lovers of artisanal and natural wine. After two years of training in the wine industry through an apprenticeship, Martin decided to broaden his experience by working in several wineries across the Rhône Valley before traveling to New Zealand, where he further refined his approach to viticulture and winemaking. His professional journey then continued with a significant two-year experience at Domaine Marcel Deiss, one of the benchmark estates for terroir-driven and naturally made wines in Alsace. The turning point came in 2023, the year that marked the official launch of his own project. Thanks to an opportunity offered by his uncle to purchase Syrah grapes from Crozes-Hermitage, Martin was finally able to give concrete form to his vision of wine: authentic, convivial, and expressive bottles made without additives — or with as little intervention as possible — through spontaneous fermentations with indigenous yeasts and handcrafted winemaking carried out using simple, reclaimed equipment such as a traditional ratchet press and second-hand tools. Yet the Syrah from Crozes-Hermitage alone was not enough to satisfy his desire to experiment. Through a carefully built network of contacts, he found additional grape suppliers in southern Ardèche, sourcing Syrah, Grenache, Marsanne, and Roussanne — emblematic grape varieties of the Rhône Valley. The result is a range of artisanal wines defined by freshness, energy, and purity of fruit, crafted through a minimalist philosophy designed to preserve the true identity of both grape and terroir. Martin often describes his work as a commitment to “taking care of every single bunch of grapes.” The 2023 vintage therefore became his very first official release. Today, production stands at around 8,000 bottles per year — a deliberately limited scale that allows him to maintain a fully artisanal approach and direct control over every stage of production. Alongside his personal project, Martin also works as vineyard manager for an estate located between Saint-Péray and Cornas, continuing to deepen his understanding of the great terroirs of the Northern Rhône. Martin’s ultimate goal, however, is to oversee the entire process from vineyard to bottle through estate-owned vines. That ambition began to take shape in 2026 with the purchase of his first parcel: 1.13 hectares in the Saint-Joseph appellation, which he considers “one of the finest in the entire Rhône Valley.” A milestone that further confirms his commitment to building a winery rooted in terroir, sustainability, and the authentic spirit of French natural wine.