# Arnaud Lambert Saumur Blanc Brézé Midi (2023)

- **Producer:** Arnaud Lambert
- **Colour:** white
- **Type:** still
- **Grapes:** Chenin Blanc
- **Region:** Loire, France
- **Style:** Natural
- **Alcohol:** 12.5%
- **Average price:** €28
- **Vegan:** Yes
- **Contains sulphites:** No
- **When to drink:** Now or Later
- **Serving temperature:** 8–12 °C
- **Aromas & flavours:** green apple, grapefruit, lemon, peach, pear, biscuit, bread dough, honey, almond, petrol (gasoline)

## About this wine

Arnaud Lambert Saumur Blanc Brézé Midi is a 100% Chenin Blanc from the Saumur appellation in the Loire Valley, France. Produced by Arnaud Lambert, the wine originates from the 'Midi' vineyard located on the Brézé hill, an area historically celebrated for its fine wines. The vineyard's soil is characterized by sandy clay over a tuffeau limestone bedrock. Arnaud Lambert practices organic viticulture with a transition towards biodynamic farming, aiming to express the distinct terroirs of Saumur with purity and intensity. The 2023 vintage is noted for its freshness and precision.

## Interesting facts

- Brézé is considered an unofficial 'grand cru' area of Saumur.
- The 'Midi' vineyard was once part of a larger walled section called Clos du Midi.
- Arnaud Lambert is transitioning his vineyards to biodynamic farming.
- The wine is fermented using indigenous yeasts.

## Food pairing

The wine's high acidity cuts through richness and cleanses the palate, making it ideal for seafood and dishes with butter or cream sauces. Its minerality complements the subtle flavors of shellfish and white fish, while its freshness balances richer poultry dishes.

## Wine making process

Arnaud Lambert Saumur Blanc Brézé Midi is produced from 100% Chenin Blanc grapes harvested manually. Vinification involves fermentation with indigenous yeasts, with 75% of the wine fermented in stainless steel tanks and 25% in ceramic eggs. The wine does not undergo malolactic fermentation or only partially. It is aged for approximately five months on fine lees in stainless steel tanks. No sulfur dioxide is added during fermentation.