Tue-Loup Brézé Saumur Rouge | Arnaud Lambert

Tue-Loup Brézé Saumur Rouge | Arnaud Lambert

Sale price€35,00
Red
Loire Valley (FR)
Saumur AOC
Cabernet franc 100%
Enjoy it within 5 years
13,5% ABV
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Production and refinement

100% Cabernet Franc, organically grown on sandy and limestone soils.

The winemaking is careful and respectful: after complete destemming, the must macerates for 10–15 days, fermenting with indigenous yeasts. Fifty percent of the wine matures in used 2–3-year-old barrels, while the remaining 50% rests in concrete tanks for about eight months. This is followed by blending and further aging in stainless steel for six months, and then 6–12 months of bottle maturation before release, ensuring balance and harmony between tannins, fruit, and minerality.

Organoleptic analysis

Visual exam

Intense garnet red, elegant and deep.

Olfactory examination

The bouquet is complex and refined: aromas of small red fruits, strawberry, and violet emerge, enriched by subtle spicy notes of pepper and hints of tobacco, giving the olfactory profile depth and harmony.

Tasting

On the palate, it surprises with roundness and structure, featuring silky, well-integrated tannins and vibrant acidity that balances the body, making the sip fresh, long, and very elegant.

Contents index

From the vineyard to the table: discover our wine

Ready for a journey to discover Tue-Loup Brézé Saumur Rouge | Arnaud Lambert ? We will now take you to delve deeper into every aspect of this exceptional wine through three key sections:

Cellar

Come and learn about the history and values ​​of the winery which passionately grows and transforms grapes into wine

Territory

Immerse yourself in the land that gives life to these unique grapes, discovering the climate and terroir that influence its character

Pairings

Get expert advice on the perfect pairings that will enhance both the wine and your meal

The winery

Country: France

Region: Loire Valley, St-Just sur Dive

Hectares of vineyards: 40

Arnaud Lambert

The history of the Arnaud Lambert winery has deep roots in the winemaking tradition of the Loire Valley. Founded on a long family heritage of producing quality wines, the winery has been renovated and transformed by Arnaud Lambert, a passionate and innovative winemaker.

Arnaud Lambert inherited his passion for wine from his family and spent years training and working in the industry before returning home to take the reins of the family winery. With a modern vision and deep knowledge of viticulture and oenology, he has carried forward his family's tradition with new energy and determination.

Arnaud Lambert

One of the distinctive features of the winery is its strong commitment to sustainability and biodynamics. Arnaud Lambert firmly believes in the importance of cultivating vines in an ecological and environmentally friendly manner, using organic and biodynamic farming practices to preserve soil health and fruit purity.

Through his dedication to quality and tradition, the Arnaud Lambert winery has gained a reputation for excellence in producing distinctive wines with character that reflect the unique terroir of the Loire Valley. Their range of wines, including Chenin Blanc, Cabernet Franc, and traditional method sparkling wines, continues to receive praise from critics and wine enthusiasts worldwide.

Region and territory

One of the largest and most interesting wine regions in France

Loire Valley

One of the largest and most interesting wine regions in France

Loire Valley

One of the largest and most interesting wine regions in France

Loire Valley

The Loire Valley is one of the largest and most interesting wine regions in France, located west of Burgundy: here, viticulture is practiced right along the namesake river. Various types of wines are produced, including whites, reds, rosés, sparkling wines, and even sweet wines. The Loire is especially famous for its excellent white wines, particularly from Sauvignon and Chenin Blanc grapes, though it also has a noteworthy production of red wines, mainly based on Cabernet Franc and Gamay.
The Loire Valley is also famous for Muscadet, a wine renowned for its ideal pairing with shellfish, made from the Melon de Bourgogne grape, which is called Muscadet in this region.

The climate in the Loire Valley is generally quite cool; both the temperature and the latitude place the region almost at the limit for the survival and cultivation of vines. This results in a particularly low sugar content in the grapes, producing wines that are light, low in alcohol, and characterized by high acidity. When barrels are used for maturation, the outcome includes robust wines with toasted notes, features that differ from what can be considered the classic styles of the region.

The region stretches along the course of the Loire River, the longest in France. The most suitable areas start from the cities of Nevers, Bourges, and Orléans. From these territories come the most famous wines of the region: AOCs such as Sancerre, Pouilly-Fumé, Vouvray, Savennières, Quarts de Chaume, Montlouis, Chinon, Bourgueil, Menetou-Salon, and Muscadet. The most important area of the Loire Valley is in the north, itself divided into three zones: one more westerly, near the Atlantic coast (around Nantes), where the AOC Muscadet is found, a central one with the AOCs Anjou-Saumur and Touraine, and an eastern one (south of Orléans), with the AOCs Sancerre and Pouilly-Fumé. The production in the two outer areas focuses on white wines, while in the central area the production is varied, with whites, reds, rosés, sparkling wines, and sweet wines made from grapes affected by Botrytis Cinerea. The Loire Valley also has a vast area of Vin de Pays production.

Anjou-Saumur

The areas of the Loire Valley recognized as AOC (Appellation d’Origine Contrôlée) include the northern region, divided into three zones: the western zone with AOC Muscadet, the central zone with AOC Anjou-Saumur and Touraine, and the eastern zone with AOC Sancerre and Pouilly-Fumé. The outer areas focus on white wines, while the central zone offers a variety of white, red, rosé, sparkling, and sweet wines. The southern part produces white, rosé, and red wines. The Loire Valley also has a vast area of Vin de Pays production, belonging to the Vin de Pays du Jardin de la France denomination.

Anjou-Saumur is renowned for its rosé wines, but its whites, particularly the Chenin Blanc from Savennières, are also appreciated for their minerality, freshness, and longevity. The Quarts de Chaumée denomination produces elegant sweet wines thanks to Botrytis Cinerea. Other quality sweet wines come from Bonnezeaux, Coteaux de Layon, and Coteaux de l’Aubance. Anjou-Saumur is also known for its sparkling wines made using the Champenois method.
Land of mineral and long-lived wines

Recommended pairings and dishes

Matching by concordance

It should be paired by analogy with dishes of similar structure and aromatic complexity, where the red fruit and spice notes harmonize with intense preparations, creating a balance between food and wine.

Matching by contrast

It can be successfully played in contrast, leveraging its freshness and minerality to cleanse the palate after slightly rich and fatty bites.

It pairs well with

Roast white meats, pork roasts, red meats, and medium-aged cheeses; rich first courses.

Matching by concordance

It should be paired by analogy with dishes of similar structure and aromatic complexity, where the red fruit and spice notes harmonize with intense preparations, creating a balance between food and wine.

Matching by contrast

It can be successfully played in contrast, leveraging its freshness and minerality to cleanse the palate after slightly rich and fatty bites.

It pairs well with

Roast white meats, pork roasts, red meats, and medium-aged cheeses; rich first courses.

Roast Veal

A classic, flavorful, and succulent homemade second course, made of tender slices of meat softened by a delicious vegetable cream! To be enriched with potatoes, beans, or tomatoes.

Pork knuckle

Baked with potatoes, sautéed, or cooked in a pressure cooker, pork knuckle is a delicious and rich main dish, characterized by its enticing fattiness that delights the palate. Particularly flavorful and tender, it brings joy to the table with its intense and aromatic scents. Easy to prepare, when baked, it requires 2 to 3 hours of cooking time.

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