In 1996, at the ripe age of 47, Yves embarked on relatively late-life transition, back to his roots in Saumur, to create Domaine Lambert. Arnaud joined his father in 2005, gradually acquired more land, began the conversion to organic in 2009 and biodynamic in 2018. This rosé cremant is made in the traditional Champagne method from 100% Cabernet Franc from the estate’s chalkies, limestone soils. Fermented with native yeast, the wine spends 18 months in bottle with zero dosage before riddling and disgorgement. It’s clean, crisp and fresh with subtle red berry, biscuit and mineral notes with persistent, frothy bubbles. Pairs wonderfully with a mild, crumbly, Loire Valley chèvre, shrimp cocktail with horseradish cocktail sauce or a raspberry tart.