Owned by brothers Jean-Claude and Philippe Lambert, the domaine, based in Sablet, was created in 1935 by their grandfather and now covers 87 hectares.
Everything starts in the vineyard, that’s why they switched to organic farming. It is of course the love of this land and the passion for their vineyards that led the Lambert family, after careful management of the vineyard, to gradually convert the whole field into organic farming since 2010.
This Vaucluse is from the pebbly, sandy soils on the plain below Sablet and is rich and juicy being 60% Merlot, 20% Syrah and 20% Marselan (a cross of Grenache x Cabernet Sauvignon).
Sablet is a commune in the Vaucluse department in the Provence-Alpes-Côte d’Azur region in southeastern France. It is a fortified Provençal village rich in history. Some of it’s wine can also be found in the Côtes du Rhône Villages appellation as well.
The stems are removed and the vatting is done during 10 to 15 days in concrete tanks at a temperature of 25°C. The malolactic fermentation takes place in concrete tanks with 3 months maturing. The vinification is done by variety. Before bottling, the wine is filtred.
Fab with grilled meats, quiche and boiled potatoes, hare pâté, cassoulet, leg of lamb and all the trimmings or chitterling