Saint Lambert

We have a limited production of this wine made from 100% mourvèdre grapes. The mourvèdre is a variety of Spanish origin, often used in the in Provence region. It is very late to ripen and is naturally at ease in the island’s coastal vineyards, which enables the Abbaye de Lérins to develop a rich, elegant and smooth wine.

Tasted as part of the wine tasting day organised on Saint Honorat in February 2009, it received unanimous praise. Pascal Paulze, head sommelier at the restaurant Oasis in Mandelieu La Napoule (2 Michelin stars and noted 16/20 by Gault Millau) described it as the best Mourvèdre that he had ever tasted.

Vintage years:

2007: Sold out
2008: quantity available 1,000 bottles.

Winemaker’s notes: Varietal: 100% Mourvèdre. Fruit is destalked and fermented with skins on and without pressing. Fermented at 25°C in stainless steel thermostatically-controlled tanks, and then aged in barrels made of French oak for 12–15 months.