Wednesday, August 29, 2018

Wines of the Week: Lambert Chinon "Perruches" and Chinon "Danaé"

This week's two for one feature is from Pascal Lambert, an all natural biodynamic producer from Loire Valley, specializing in Cabernet Franc and Chenin Blanc. Béatrice and Pascal Lambert have chosen to separate and vinify each plot separately, in order to express the top features of the particular parcel of soils in which it grows. This week, two of their bottlings are highlighted, Les Perruches and Les Puits Danaé

Perruches soil is comprised of stony and flinty clays combined with silica. Wine grown in this soil tend to show stony and flinty characteristics. The wine offers a lot of freshness, with a full finish and very fine tannins. With no filtration or fining utilized, the resulting wine is smooth and harmonious with ripe autumn berries, flinty minerality and unparalleled freshness.

Les Puits Danaé is 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. Not fined or filtered and made from older vines, the Danaé possesses more concentration, a denser purple color, and more blueberry and black raspberry fruit notes intermixed with notions of flowers.

These wines are deeply colored, soft, and fruity and ideal alternative to Burgundy for food pairings!



Beatrice & Pascal Lambert believe that crafting the finest, richest Chinon possible begins with respect for the soil and the vine. Their 14 ha domaine, Les Chesnaies, sits in Cravant-les-Côteaux, just east of the center of Chinon, and is home to some of the finest terroirs for production of artisanal Cabernet Franc and Chenin Blanc in the region. Gravelly, alluvial soils with plentiful silica produce wines of richness, while calcareous clay (which includes deposits of chalky tuffeau) and silex impart regional distinction and finesse. Beatrice and Pascal seek to channel this ‘geological trilogy’ through their wines. Each cuvée is assembled to express the top features of the particular parcel of soils in which it grows. The end result is succulent Chinons of exceptional grace, structure and elegance. They are deeply colored, soft, and fruity – an ideal alternative to Burgundy for food pairings.

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