The 2017 vintage marked an exciting transition for fans of Arnaud’s captivating wines as he will unite his cuvées from both Brézé and Saint Cyr under one label: Domaine Arnaud Lambert. The father/son team began working together in 2005, and in 2009, they also became managers of the viticultural estate of the Château de Brézé. (the château is not only a UNESCO world heritage site, but also a historically important reference in french fine wine: royals used to exchange these wines annually for Château d’Yquem Sauternes.) The same year, they began to work the château vines, Yves and Arnaud began converting all of their vineyards to organic, and were officially certified in 2012. This movement stemmed first and foremost from the desire to express the terroir of each individual Clos in its purest, most vibrant form.

Grapes come from Saint-Cyr and Brézé. Starting in 2020 grapes will come exclusively from Brézé. chenin blanc (75%), chardonnay (25%). 24 months aging on lattes, dosage approximately 8g/l.

This is another wine in our collection that over-delivers for the price, especially when considering the exhausting effort made to craft such an inexpensive sparkler from one of the Loire Valley’s greatest terroirs, Brézé. This now famous commune in Saumur is known for its laser-sharp Chenin Blanc wines, and fresh, bright and extremely age-worthy Cabernet Franc. The blend here is about 75% Chenin Blanc with the rest Chardonnay; the latter is used to soften up, add body and round out the edges of the extremely tense character of the Chenin grown in the coldest sites of this already frigid hill.

Hanns Kornell was imprisoned at the Dachau concentration camp in 1938 with his Jewish parents. The British consul to Germany appealed for eight months to win his release, with the stipulation that he leave Germany within 48 hours. He fled to England, where he worked as a dishwasher to save money for passage to the United States.The ship he took was torpedoed by a German submarine. Kornell was rescued and landed in New York with $2 in his pocket. He hitchhiked to California and began working odd jobs, and was soon making sparkling wine for other winemakers while saving his money for his dream winery in the Napa Valley. In 1952, working after hours at his own small, rented facility, Kornell finally produced the bubbly bearing his name.

By 1958, Kornell had saved enough money to acquire the historic Larkmead Cellar south of Calistoga, a stone building that reminded him of his native Germany. He renamed it Kornell Champagne Cellar.

By the 1980s, Kornell had become one of the most recognized sparkling wine brands in America and Hanns Kornell still is considered among the founding fathers of the American wine industry. Paula Kornell worked at her family’s winery and learned every job from the bottom up. She tasted base wines with her father from an early age, riddled bottles, gave tours and built life-long friendships at home and abroad. In 1992, the winery had to suddenly shutter its doors.

True to her lineage, Paula Kornell has continued in the wine industry. Those long-time relationships offered her great opportunities, including roles at Mondavi as General Manager of Vichon Winery, General Manager at Carmenet Winery in Sonoma and at Oakville Ranch Vineyards in Napa. Most recently, Paula headed up her own wine consulting company, Kornell Wine Company. In the back of her mind, she always dreamed about restoring the Kornell brand and legacy…. In 2019 she poured a sneak peek of her new sparkling wine during a NVVA high bidders’ dinner and the rest is history! 

With aromas of freshly cut hay, lemon and elderflower, the wine’s naturally bright acidity delivers citrus notes alongside a touch of minerality, crushed seashells, and apple blossom. From its time on lees there is a delicate yeastiness that adds complexity and depth to the wine. With a barely perceptible dosage, the result is an evocative representation of the Carneros terroir.

58% Pinot Noir, 42% Chardonnay

4 g/L Dosage. 

Champagne Camille Savès was established in 1894 by Eugène Savès, an early proponent of making and selling his own wine. The Domaine has since been passed down generationally, and is now headed by Hervé Savès. At 10 total hectares, the Domaine is comprised of only Grand Cru and Premier Cru vineyards.

Hervé does not use herbicides or pesticides in his vineyards and follows certified organic and biodynamic practices. Vineyard management is meticulous with yield control, de-budding and sorting.

Except for the Bouzy rouge and the cuvee Anaïs (which are vinified in oak) the wines are vinified in enamel tanks. Malolactic fermentations are systematically blocked. Each wine is left on the lees for 36 to 60 months prior to disgorgement. The dosages at Savès vary from 4 to 9 g/l. They are done with traditional liqueur. After disgorgement, the wines rest another six months before they are released.

Fermented in stainless steel and wood barrels, aged 3 years sur latte, bottled as Brut with a dosage of 9g/L.

The Brut Premier Cru Carte Blanche is a beautiful introduction to the Champagnes of Camille Saves. The aromas and flavors are totally alive in the glass, with chiseled, saline notes that provide backbone and vibrancy. This gorgeous, delicious Champagne shows why Bouzy is so highly regarded. Pears, white flowers and slate flow through to the chiseled finish. The blend of 75% Pinot Noir and 25% Chardonnay works beautifully. This is without question one of the best Champagnes on the market in its price range. - 91 points Vinous, Antonio Galloni

This wine is made to be easy drinking, pleasurable yet complex. Delicate Aromas of red fruit makes it a refreshing drink.. About 16% each Chardonnay, Pinot Noir, Pinot Meunier, Arbanne, Petit Meslier, and Pinot Blanc with red wine addition from the NV Rosé Zero. This sees oak and malolactic fermentation; dosage is in the Extra Brut range.