Jérôme Lambert

Anjou, Loire

Le Zu Defruit


From two parcels of old vines planted over sandy loam, the grapes fermented as whole bunches for eleven days, before being pressed off to rest for nine months in fibreglass vats. From a warmer vintage, this is a little deeper than last year’s effort, though it retains plenty of charm with its woodsy notes of berries, earth and spice.

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