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Arnaud Lambert Saumur Brézé Clos De La Rue 1500ml 2018
Select the 6 bottle case option from the quantity selector menu.A 5% discount has already been
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Arnaud Lambert Saumur Brézé Clos De La Rue 1500ml 2018 - 1 Bottle is backordered and will ship as soon as it is back in stock.
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Or $9.95 flat fee Australia wide.
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From a 2 ha south facing site planted half 1965 and half 1990 on sandy soil over clay with a limestone base. Whole cluster pressed for 4.5 hours. Juice is selected with the first 25% of the press juice and the last 30 minutes of the press juice declassified and blended into the entry-level appellation wines. Batonnage (stirring of the lees) is made toward the end of the primary fermentation and for some months after the wine is dry to “open up the wines” and work against reduction. The first SO2 addition is made just before bottling. This shows notable acid freshness giving great length and shape on the palate. Very long with terrific complexity and ageing potential.
| Type | White Wine |
|---|---|
| Varietal(s) | Chenin Blanc |
| Country | France |
| Region | Loire Valley |
| Appellation | Saumur Breze |
| Brand | Arnaud Lambert |
| Vintage | 2018 |
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Red Wine
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White Wine
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Rosé Wine
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Champagne & Sparkling
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Dessert, Sherry & Port
France
Italy
Spain
Australia
New-Zealand
Germany
Austria
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Wine GiftA great wine gift. -
Green WineA wine made using sustainable, organic and/or biodynamic practices in
the vineyard and the winery. -
CollectibleA wine that will improve and possibly increase in value with
careful cellaring. -
BoutiqueA wine from a small, artisanal winery. -
Screw CapNo corkscrew required to open. -
Magnum1500ml bottle.
- TWFThe Wine Front
- JHJames Halliday
- WWWorld Wine
- WSWine Spectator
- WEWine Enthusiast
- BHAllen Meadows
- JSJames Suckling
- DEDecanter
- JRJancis Robinson
- STStephen Tanzer
- AGAntonio Galloni/Vinous
- RPRobert Parker/Wine Advocate
- HHHuon Hooke
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Arnaud Lambert Saumur Brézé Clos De La Rue 1500ml 2018
From a 2 ha south facing site planted half 1965 and half 1990 on sandy soil over clay with a limestone base. Whole cluster pressed for 4.5 hours. Juice is selected with the first 25% of the press juice and the last 30 minutes of the press juice declassified and blended into the entry-level appellation wines. Batonnage (stirring of the lees) is made toward the end of the primary fermentation and for some months after the wine is dry to “open up the wines” and work against reduction. The first SO2 addition is made just before bottling. This shows notable acid freshness giving great length and shape on the palate. Very long with terrific complexity and ageing potential.
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