The small village of Cravant les Coteaux, located about 10 kilometers East of Chinon, could be said to be
home to the Cru vineyards of the appellation. There, alongside the more famous names in Chinon
(Baudry, Pallus, Alliet), Patrick Lambert is growing some of the region’s most traditional, complex, and
enjoyable wines from just 6.34 ha of organically worked vines.
Patrick took over the estate, which originally belonged to his grandfather, in 1990 and began the
process of reducing yields and converting to organic farming. In 2005 he made the decision to reduce
the size of the estate down to only the best terroirs to increase quality and allow him to focus on
making the kind of wine he wants to. As of 2014 the estate is certified organic by ECOCERT.
The vines, which are 19 – 60 years old, are planted to a combination of sand, clay and gravel over a
substrata of limestone. Patrick plows between th vines and also allows some natural grasses to grow
for competition, which keeps the yields low. At harvest everything is picked by hand and fermentation
is done with natural yeast in tank. Depending on the cuvée the wine is then moved to very old oak and
chestnut barrels for up to 18 months.
Patrick’s cellar is perhaps the most magical place at the estate. Dug directly into the limestone bedrock
below the vines, the cellar is a cold, dark, and peaceful cave. It’s the ideal atmosphere for aging these
elegant, precise and juicy wines. Mold grows think on the walls, insulating the wines from the
intrusions of the outside world. The cellar also houses a collection of older vintages, which if you’re
lucky, Patrick will begin happily popping open for you. Vintages going back to 1979 are still alive and
well, displaying the ability of Patrick’s wines to age for decades.
Hand-harvested from 19 year old vines planted to gravel, and sand. 100% de-stemmed. Fermentation with natural yeasts. 10-14 day maceration in stainless, epoxy-lined tanks, and underground tanks lined with glass tile. Aging in tank for six months before bottling.