Domaine Beatrice et Pascal Lambert Les Terrasses Chinon (750ml)

  • Wine Type

    Red Wine

  • Size


  • Vintage


  • Country


  • Region

    Loire Valley

  • Sub-Region


  • Grape

    Cabernet Franc

  • Food Pairing

    Pork tenderloinGrilled VegetablesLamb

  • Farming Method

    BiodynamicAll of our products that are tagged with the term Biodynamic are either biodynamic certified or biodynamic practicing. Learn More

Founded in 1987 near the town of Chinon, at the locality of Les Chesnaies, Beatrice and Pascal have been carefully cultivating Cabernet Franc and Chenin Blanc on approximately 13 hectares, in soils that range between sand and gravel deposits, limestone-clay soils and flint based clay soils. For over 20 years, between Chinon and Cravant-les Coteaux, the estate has been practicing organic viticulture and biodynamic preparations since 2005, becoming certified in 2012. With their trusty draft-horse Isis, they plow the rows between the vines, planting each year different cover crops to assist in the uptake of the biodynamic preparations while adding back nutrients for the following season. They closely follow the lunar cycle from vineyard to cellar, only using indigenous yeasts with fermentation occurring in concrete or wooden vats, while maturing and aging are adapted according to the different terroirs and can be either concrete and wood, followed by racking and bottling according to the lunar cycles as well. Their overall purpose is to accentuate the purity of the terroir from which their vines come, while allowing them to elaborate on their personalities in the cellar. 

Tasting Notes

In the glass, the wine pours a deep purple colour. On the nose, ripe, black and red fruit with a touch of anise and herbaceous notes. Much of the same carries through to the palate, with added crunchy, red fruit and light, approachable tannins. Medium-bodied, pair this with your favourite lamb dishes, pork tenderloin, and/or grilled vegetables.


Made from 100% Cabernet Franc, the grapes are grown on alluvial glacial silex soils in the Vallee de Cravant les Coteaux with an average vine age of 10 to 30 years old.  The grapes are hand harvested and left to macerate in concrete vats with indigenous yeasts for about fifteen days.  The wine rests for a period of 6-12 months in concrete vats with no sulphites added until bottling. The wine is bottled unfined with just a light filtration.

Our Thoughts

You won’t find a more honestly made wine.  The grapes are grown biodynamically- fermented and aged in concrete, and bottled with just minimal sulfur addition.  The results are beyond pleasurable.  Crunchy red fruits with slight floral lift, this wine is so versatile at the dinner table – drink it with pasta dishes or even grilled salmon. 

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