From: Loire, France

Varietal: Cabernet Franc

Tasting Notes: Classic Cab Franc nose with hints of green and black pepper. Plum, herbs and cherries. Light and fresh with zippy and engaging acid. Very expressive and perfumed and made in pure juicy and early drinking style. Fresh and fine with lovely light texture and very little tannin this is a perfect wine for spring and summer and early drinking. Super attractive and smashable.

Pairing: I’m going to provide two pairing options here, one vegetarian and one meat- based, both of which will shine with the wine!

For you vegetable lovers, you’ll know that Cabernet Franc can be a wonderful vegetarian pairing wine, as long as you don’t double down on pyrazines. These Feta-Stuffed Peppers by David Tanis are a delicious choice.

About. 2017 marked an exciting transition for fans of Arnaud Lambert’s captivating wines when he united his cuvées from both Brézé (20ha) and Saint Cyr en Bourg (20ha) under one label: Domaine Arnaud Lambert. The Saint Cyr wines come from Domaine Saint-Just, which was founded by Arnaud’s father Yves in 1996 when Arnaud was still getting his viticulture and oenology degree. The father/son team began working together in 2005, and in 2009, they also became managers of the viticultural estate of the Château de Brézé. (The château is not only a UNESCO World Heritage site, but also a historically important reference in French fine wine: royals used to exchange these wines annually for Château d’Yquem Sauternes.) The same year they began to work the Château vines, Yves and Arnaud also began converting all their vineyards to organic and were officially certified in 2012. This movement stemmed first and foremost from the desire to express the terroir of each individual clos in its purest, most vibrant form.
While soft-spoken, Arnaud Lambert is helping to drive a movement in the appellations of Saumur and Saumur-Champigny. The goal is to re-discover each individual terroir and its potential through organic viticulture and precise winemaking. This is particularly important considering 70% of the surface area in Brézé and Saint Cyr belongs to the cooperatives.

From a 3.7 hectare, west-facing, site on light silty sand over limestone on the southern side of Brézé. 100% destemmed and fermented with partial whole berries with indigenous yeast in concrete tank with a very gentle maceration using infusion and no pump overs.

“Brézé is on the rise, today producing some of the most arrestingly mineral, intense Chenin Blanc on the planet. For at least 500 years, these vines produced some of the most profound wines of France. They were regularly exchanged, barrel for barrel, with Chateau d’Yquem, the nectar like sweet wine from Bordeaux that sells for thousands of
dollars a bottle. They were a favourite at Versailles under the Sun King, Louis XIV. Today, out of 400 hectares (980 acres), only 4 producers are bottling wines as Brézé, accounting for about 10% of the vineyard area. Arnaud Lambert has 21 hectares, and makes stunning single vineyard whites from Clos du Midi, Clos David and Clos de la Rue. These are precise crystal sharp wines in their youth, with enough snap to shock the tongue, but still posses the weight and resonance to expand and slightly soften with age. The reds come from Clos de L’Etoile and Clos Mazurique. While differences in each vineyard lead to wines of distinctive character, Lambert’s style arcs toward grace. His wines are stripped down and elemental, ripped with acidity and verve. They plug into the electricity of Brézé’s limestone soils.” —Rajat Parr, The Sommelier’s Atlas of Taste