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 (2000) and Certified Biodynamic (2004) - Vegetarian and Vegan Friendly

www.chinonlambertbio.com/

Vin de France, ‘Ligeris Dolium’

50% Chenin Blanc, 50% Pinot Gris


Planted on clay and limestone soils, the vines are approximately 10 years old and hand harvested. The grapes are then de-stemmed and allowed to macerate for two months in ‘dolium’ (clay amphora), followed by spontaneous fermentation that lasts three months in the same ‘dolium’. Aged in amphora for six months and lightly filtered at bottling.

Chinon, ‘Le Droit Chenin’

100% Chenin Blanc

From 10-30 year old vines, the grapes are hand-harvested and directly pressed to allow fermentation to begin in stainless steel with ambient yeasts. Aged for six months in stainless steel.

Chinon, ‘Les Terrasses’

100% Cabernet Franc


From gravelly and sandy soils, these 15-35 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 10-30 year old vines planted to clay and flint soils in the Chinon plateau and Cravant Les Coteaux, the grapes are de-stemmed and macerated for 25 days in oak. Spontaneous fermentation follows lasting 30 days in wood vats with ambient yeasts. Aging for 12-18 months in truncated wooden vats and oak barrels.