| Producer | Arnaud Lambert |
| Country | France |
| Region | Loire Valley |
| Varietal | Chenin Blanc |
| Vintage | 2019 |
| Sku | 16625 |
| Size | 750ml |
There are only two barrels (500 bottles) of this wine made each year. It may be the most muscular wine in Lambert's range from the commune, Brézé, and slightly closer in style to the Chenin Blanc produced on the hill next over, Saint-Cyr, or even similar Romain Guiberteau's "Brézé" bottling. This is because there is more clay in this vineyard compared to others in Lambert's range, which increases it's shoulder strength at the expense of its aromatic lift. It's a dynamic wine that shows the diversity of styles this hill can produce. It's a rarity and shouldn't be missed, especially with as few wines are made from this special hill.
Terroir
Continental climate with light precipitation due to the rain shadow effect of the Massif Armorican located toward the west. Winters are mild and summers can be dry and these days quite hot, depending on the year. Most of the vineyards are on tuffeau limestone bedrock with topsoil composition of sedimentary and alluvial depositions of varying levels of clay and sand, and topsoil depth. These vines come from the lieu-dit, Bourguenne, located on the east side of the Brézé butte.
Cellar Notes
Whole cluster pressed for 4.5 hours. Juice is selected with the first 25% of the press juice and the last 30 minutes of the press juice declassified and blended into the entry-level appellation wines. Fermentation is natural unless absolutely necessary to compromise with a pied de cuve (grape juice already fermenting) due to very high alcohol potential. Vinified in 50% new and 50% one year old French oak barrels. (Starting in 2019: 1/3 new, 1/3 one year, 1/3 two year.) Max fermentation temperature 20°C during the 3-4 week fermentation. Racked after fermentation. Malolactic rarely happens and accounts for 20% maximum depending on the year, but is slightly more common in this wine compared to others in Lambert’s range. Batonnage (stirring of the lees) is made toward the end of the primary fermentation and for some months after the wine is dry to “open up the wines” and work against reduction. The first SO2 addition is made just before bottling.
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