Beatrice et Pascal Lambert

$41.00750ml

Match an amphora-aged, skins-on white to your palate-pleasing food finds.

Grab some stuffed olives and crumbly feta,

salmon bulgogi with bok choy and mushrooms

or cider-brined pork loin with roasted apples.

Eyes:

Amber

Nose:

Medium-High Intensity, developing, green fruit, stone fruits, wet stones

Mouth:

Medium Bodied, dry, medium acidity, light tannin, moderate-high intensity, medium finish, plum, lemon, raisin

Beatrice and Pascal Lambert aimed to craft the most intense Chinons out there when they founded Les Chesnaies in 1987. By 2000 they had embraced organic farming and soon after, biodynamics. Their wines have little to no added sulfites. For Ligeris Dolium, the Lamberts go for the trifiecta, old school-style. They macerate, ferment and mature their 50-50 Chenin Blanc and Pinot Gris blend in clay amphora for a year.