Arnaud Lambert Bourguenne Brézé 2018
Tuffeau limestone bedrock (calcium carbonate rock with a small proportion of sand) with a topsoil mix of tuffeau rock, clay, sand, and alluvial depositions. The topsoil is clay, alluvial materials and yellow tuffeau (higher iron content than the white tuffeau and derived from lacustrine deposits; white tuffeau is largely derived from marine deposits).
Whole cluster pressed for 4.5 hours. Vinified in 50% new and 50% one year old French oak barrels. 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.
Aged in 20% new and 80% old (1-5 year old) French oak barrels for 24 months, followed by 6 months in stainless steel before bottling
Region and Country
Loire Valley, France
100% Chenin Blanc
Residual Sugar (g/L)