Béatrice et Pascal Lambert 'Pur Jus' Chinon 2023

Béatrice and Pascal Lambert started this domaine in 1987 in Cravant-les-Côteaux, right in the heart of Chinon, and by 2005 they'd gone full organic and biodynamic. They make their own compost on site, treat their vines with herbal teas, and prune and bottle when the moon says so. They have a whole philosophy about it, and you can taste it in the wines.

This 'Pur Jus' is 100% Cabernet Franc from alluvial gravel soils along the Vienne river. The grapes are hand-sorted, destemmed, and fermented slowly with native yeasts in concrete. A gentle maceration, 15 to 20 days, then a year in those same tanks. Wild strawberries, cracked black pepper, and fire-roasted red bell pepper. There's a graphite thing happening too. Tannins are soft, the fruit is pretty. Chill it just a bit. Have it with charcuterie and soft goat cheese, or a New York strip steak with a very herby salad.