2021 Domaine Arnaud Lambert "Coulée de St-Cyr" Saumur Blanc, Brézé, Loire Valley, France
ABOUT THIS WINE
The 2021 Domaine Arnaud Lambert “Coulée de St‑Cyr” Saumur Blanc is a compelling expression of Chenin Blanc that showcases both the minerality of Brézé’s limestone-rich terroir and the finesse of Burgundian-inspired vinification. Originating from 60‑ to 70‑year‑old vines planted in Saint‑Cyr‑en‑Bourg, the wine is fermented on indigenous yeasts with no added sulfites during fermentation, aged for 12 months in a mix of new and seasoned oak and foudre, and then rested an additional 8 months in tank before bottling—with only minimal sulfur (around 60 mg/L total).
ABOUT THIS PRODUCER
The producer, Domaine Arnaud Lambert, is a leading light in organic and biodynamic wine from Saumur‑Brézé. Founded by Arnaud’s father in 1996, the estate converted to organic in 2009 and biodynamic in 2018. With 40 ha across Brézé and Saint‑Cyr, Lambert focuses exclusively on Chenin Blanc and Cabernet Franc. His approach—whole-bunch pressing, indigenous yeasts, minimal sulfur, lees aging, and multi-vessel élevage—echoes Burgundian discipline, resulting in wines of precision, energy, and terroir clarity.
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Product Information
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Description
ABOUT THIS WINE
The 2021 Domaine Arnaud Lambert “Coulée de St‑Cyr” Saumur Blanc is a compelling expression of Chenin Blanc that showcases both the minerality of Brézé’s limestone-rich terroir and the finesse of Burgundian-inspired vinification. Originating from 60‑ to 70‑year‑old vines planted in Saint‑Cyr‑en‑Bourg, the wine is fermented on indigenous yeasts with no added sulfites during fermentation, aged for 12 months in a mix of new and seasoned oak and foudre, and then rested an additional 8 months in tank before bottling—with only minimal sulfur (around 60 mg/L total).
ABOUT THIS PRODUCER
The producer, Domaine Arnaud Lambert, is a leading light in organic and biodynamic wine from Saumur‑Brézé. Founded by Arnaud’s father in 1996, the estate converted to organic in 2009 and biodynamic in 2018. With 40 ha across Brézé and Saint‑Cyr, Lambert focuses exclusively on Chenin Blanc and Cabernet Franc. His approach—whole-bunch pressing, indigenous yeasts, minimal sulfur, lees aging, and multi-vessel élevage—echoes Burgundian discipline, resulting in wines of precision, energy, and terroir clarity.
