Arnaud Lambert Montsoreau Saumur Blanc 2018
Soil: 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 shallow topsoil littered with stark white tuffeau rocks and often exposed bedrock in this particular parcel of Montsoreau makes it ideal for Chenin Blanc, whereas other parts of this vineyard have deeper clay, more ideal for Cabernet Franc.
Vinification: Whole cluster pressed. 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 6-7 year old French oak barrels. One batonnage (stirring of the lees) at the beginning of the winter, two months after the primary fermentation. The first SO2 addition is made just before bottling.
Aging: Arnaud Lambert Montsoreau is aged for a year in two 228-liter old oak barrels.
To bear the appellation name “Saumur-Champigny” a wine must exclusively be made from Cabernet Franc and this is why this white wine is labeled “Saumur,” even though it’s grown inside of Saumur-Champigny.