Main image Click to view image in fullscreen Arnaud Lambert

Arnaud Lambert, Clos David 2020 Blanc

Name: Arnaud Lambert, Clos David 2020 Blanc
Brand: Domaine Arnaud Lambert
SKU: VLAMBSACDBC20B7CCU1
Price: 33 EUR
Availability: InStock

Appellation : Saumur blanc

Available in stores (withdrawal within an hour)

Stock available in stores

- Paris
- 8ème
31 Av. Franklin Delano Roosevelt 75008 Paris

Tel: 01 82 82 33 33
- Pessac
- Pavillon Catelan
135 Av. Jean Jaurès 33600 Pessac

Tel: 05 47 50 17 17
- Bordeaux
- Tourny
3 Place Tourny, 33000 Bordeaux

Tel: 05 47 50 55 55

In-store stock does not take into account availability at our warehouse.

Quantity

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Direct sourcing and storage under controlled temperature

Paiement sécurisé

The product
In details

Flavouring
freshness, saline, lemon
Elevage
tuns and casks , 12 months
Grape Varieties
Chenin 100%
Tasting temperature
12 °C
Optimal consumption
best from 2023 to 2030
Service
open 1 hour before
Food & wine pairings
Grilled Shrimps, Scallop carpaccio

The producer

Domaine Arnaud Lambert

The estate was created by Yves Lambert in 1996 with the ambition of revealing the terroirs of Saint-Cyr-en-Bourg around the Saumur and Saumur-Champigny appellations. In 2005, his son Arnaud takes over the estate and since then, has increased it from 20 to 45 hectares by taking up the vines of the Château de Brézé. Since 2009, Arnaud and his wife have been working in organic agriculture (certified since 2012) and have done a lot of work to restructure the vineyard. The terroirs of the Brézé sector made up of sandy soils give sour and salty white wines. The soils of Saint-Cyr-en-Bourg made up of a clay-limestone base gives the wines more structure. The climatic disruption is manifested by successive spring frosts and hot summers which increase the alcoholic degrees. Hence, Arnaud and his wife try to harvest ripe but not too ripe, avoiding degrees exceeding 13.5% / vol. For the white wine vinification, the grapes are first destalked and crushed. After the press (pneumatic), the fermentations take place in stainless steel tanks and concrete vats. The malolactic fermentation is generally not carried out or is only partially carried out for the Perrières and Clos du Midi cuvees. Ageing takes place in concrete vats and in casks in the troglodytic cellars. Sulfur (SO₂) is only used at bottling, not barrelling. This passionate couple has noticed that the Loire and the Saumur vineyards in particular are arousing the interest of wine lovers scalded by the prices of Burgundy. The Saumur region is becoming a reservoir of pleasure wines at still low prices. Likewise, they observe a healthy emulation between winegrowers, with organic work being favored by the younger generation settling in.

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