The grapes for this wine also made at the Domaine Lambert in the locality of Les Chenaies near Chinon is cool fermented to begin with then further fermentation takes place on the lees partially in 500 litre oak barrels and partially in 2,000 litre wooden vats. Malolactic fermentation takes place. It tastes extremely balanced. It has minerality but is one of our richer wines with off dry honeyed, buttery, toasty notes and touch of almond plus some grapefruit or lemon acidity and hints of candied citrus peel. This combination flavours makes it work particularly well with Colston Bassett Stilton and Montgomery’s Cheddar.