Grolleau which ferments with whole bunches for a fortnight, before being pressed off to rest for nine months in fibreglass vats. This is a little darker and deeper than previous vintages, offering plenty of earth, pepper and spice.
Jerome Lambert is one of the Loire’s true wildmen, a guy who loves the simple life, working out in the vines, kicking back with his friends and drinking wine. For those that know Jerome, the fact he produces sublime takes on Chenin Blanc, Grolleau and Gamay from the couple of hectares he farms around the village of Rablay-sur-Layon in Anjou comes as little surprise, as this is a man that lives and breathes wine.
Grolleau which ferments with whole bunches for a fortnight, before being pressed off to rest for nine months in fibreglass vats. This is a little darker and deeper than previous vintages, offering plenty of earth, pepper and spice.
Jerome Lambert is one of the Loire’s true wildmen, a guy who loves the simple life, working out in the vines, kicking back with his friends and drinking wine. For those that know Jerome, the fact he produces sublime takes on Chenin Blanc, Grolleau and Gamay from the couple of hectares he farms around the village of Rablay-sur-Layon in Anjou comes as little surprise, as this is a man that lives and breathes wine.
