$31.99 on 6+ (code: 6saves2)

92 pts Wine Advocate (2020 no score yet on 2021)
The 2020 Chne Vert from Pascal Lambert shows considerable promise. It evokes a deep, complex bouquet of dark wild berries, spices, pepper, loamy soils and chocolate. Medium to full-bodied, dense and structured, its seamless with powdery, velvety tannins and a long, delicate and mineral finish.

Summary of the Production and Methods of the Estate

PRODUCTION

• Organic farming since 2000
• Practicing biodynamics since 2004
• Yield: 45 hl/ha
• Fully manual harvest
• Rigorous sorting of grapes at the sorting table in the winery

VINIFICATION AND AGING

• Complete destemming
• Maceration for 30 to 40 days in wooden vats
• Fermentation carried out with 100% indigenous yeasts
• Aging: 30% in terracotta jars, 70% in barrels
• No gluing, no filtration

FOOD AND WINE PAIRINGS

• Beef hanger steak
• Beef charcuterie
• Braised veal paupiette
• Duck shepherd’s pie
• Soft cheeses (Camembert, Pont-l’vque)

This estate produces quality wines, respecting traditions and natural rhythms, to offer authentic wines full of character, which pair perfectly with refined dishes.

The terroirs of the Domaine

1. Gravel soil: Alluvial soils formed in the Quaternary era, on the terraces bordering the Vienne, allowing good humidity regulation and good aeration for the roots.

2. The clay-limestone terroir:

   • Turonian white limestones: Deposited by the sea in the Secondary Era, they provide minerals that are beneficial to wine.
   • Millarges yellow limestones: Less dense and from the Tertiary era, promoting better water and nutrient retention.

3. The flint clay terroir: Soils resulting from the alteration of the Senonian geological layers, allowing good drainage and deep root development.

Biodynamic methods at Domaine Lambert

1. Biodynamics: Since 2005, the estate has followed the principles of biodynamics, using natural preparations to nourish the soil and plants. Certified byBiodyvin, the estate adheres to agricultural practices aimed at revitalizing the soil and improving the quality of the grapes.

2. Biodynamic compost:

   • Made from organic cattle manure and plant residues from the estate.
   • The addition of biodynamic preparations (502 to 507) enriches this compost, which is then applied to the plots in autumn or spring after composting for 3 to 8 months.

3. Biodynamic preparations:

   • 500 (horn dung): To stimulate the soil and the root system.
   • 501 (horn silica): To promote the aerial part of the plant and strengthen the influence of light.

4. Use of the Moon: Agricultural and viticultural practices follow lunar cycles, particularly for pruning vines and cellar work, thus promoting more harmonious growth that respects cosmic rhythms.

Work in the Cellar

1. Fermentation and aging:

   • Fermentations are carried out without adding yeasts, with indigenous yeasts.
   • Temperatures are controlled for slow fermentation, and minimal sulfur is added during bottling, depending on the vintage.
   • The wines are aged in concrete vats, large barrels or amphorae, thus respecting the terroir and allowing the wine to develop in harmony with its environment.

2. Amphora Wines: The estate also practices amphora winemaking, an ancestral process that respects the purity of the fruit and maintains the integrity of the terroir. The amphorae are made in Tuscany and Germany.

Practices at the Domaine en Vigne

1. Tillage: No chemical inputs are used. The soil is worked manually under the vines in spring and summer, with plants such as mustard, oats, and rye sown to stimulate soil life.

2. Compost and biodynamic treatments: The addition of biodynamic compost and the use of biodynamic preparations such as horn manure (500) and silica (501) are essential to revitalize the soil and the vines.

3. Manual pruning and harvesting:

   • Pruning carried out according to the lunar calendar and biodynamic practices.
   • The harvest is manual across the entire estate to ensure rigorous selection of the grapes.

Philosophy of the Domain

The estate adopts a “cultivate life”approach, seeking to preserve the health of the soil and plants. Nature is seen as a living being to be cared for, and this approach is reflected in the estate’s attitude towards the environment and the production of its wines.

This biodynamic and environmentally friendly approach not only preserves biodiversity and soil health, but also improves the quality of the grapes and, ultimately, the wines, which are a pure reflection of the terroir. The estate works so that“the earth continues to smile”, sharing this happiness with all those who consume its products.

It’s fascinating to see how each step, from soil to bottle, is meticulously thought out to respect the terroir and natural rhythms.