Domaine Beatrice & Pascal Lambert

(Chinon, France)

Founded in 1987 near the town of Chinon, at the locality of Les Chesnaies, Beatrice and Pascal have been carefully cultivating Cabernet Franc and Chenin Blanc on approximately 13 hectares, in soils that range between sand and gravel deposits, limestone-clay soils and flint based clay soils. For over 20 years, between Chinon and Cravant-les Coteaux, the estate has been practicing organic viticulture and biodynamic preparations since 2005, becoming certified in 2012. With their trusty draft-horse Isis, they plow the rows between the vines, planting each year different cover crops to assist in the uptake of the biodynamic preparations while adding back nutrients for the following season. They closely follow the lunar cycle from vineyard to cellar, only using indigenous yeasts with fermentation occurring in concrete or wooden vats, while maturing and aging are adapted according to the different terroirs and can be either concrete and wood, followed by racking and bottling according to the lunar cycles as well. Their overall purpose is to accentuate the purity of the terroir from which their vines come, while allowing them to elaborate on their personalities in the cellar. 

Certified Ecocert and Certified Biodynamic

www.chinonlambertbio.com/


Chinon Rosé, "Cuveé Mathilde"

100% Cabernet Franc


From 10-40 year old vines planted on alluvial soils (sand and gravel) and are hand-harvested mid-September. The grapes are rigorously sorted in the vineyard, with 20% de-stemmed and the rest whole-cluster pressed. The grapes are then macerated for 24 hours and put to fermentation in stainless steel tank with ambient yeast that lasts for two weeks. The wine spends three months on lees while aging in fiberglass tanks for three months. Light filtered before bottling.

 

 

Chinon, “Rochette”

100% Chenin Blanc


The grapes come from a singular plot in Chinon composed of siliceous and limestone soils, the vines averaging 9 years and are hand picked. Fermentation and aging occurs between 10-11 months on the lees, partially in 500L oak barrels and 20hl truncated wooden vats. What emerges is a well balanced wine with grapefruit, lemon and candied zest; a sharp minerality alongside well-structured richness and an aging potential of 10 years. 

 

Chinon, “Les Terrasses”

100% Cabernet Franc


From gravelly and sandy soils, these 10-30 year old vines are hand picked and left to macerate in concrete vats for fourteen days. Aging occurs in concrete as well between 6-12 months with no sulphites added until bottling; a measly 10mg/l at bottling.

 

 

Chinon, “Les Perruches”

100% Cabernet Franc


From clay and flint soils, these 20-50 year old vines are hand-harvested and left to macerate in concrete vats between 25-30days with manual cap punching. A quarter of the wine is aged for 12 months in 600L oak barrels that are between 2-5 years old, while the rest goes into 50-70hl truncated wooden vats. After blending, the wine is matured in concrete vat for a further 6-8 months; no filtration or fining produces a smooth, harmonious wine redolent with ripe autumn berries, flinty minerality and unparalleled freshness.  

 

 

Chinon, "Les Puits Danaé"

100% Cabernet Franc


From vines aged between 15-25 years of age, planted on clay and limestone soils, mainly from the plot called les Puys de Rochette in Chinon with a little from small plots at Cravant-les-Coteaux, the grapes are hand-harvested and set to maceration for 30-40 days with manual cap punching. The wine is aged for 24 months in oak barrels (20% new), followed by 5-6 months of aging in concrete vats. Not fined or filtered.