Lambert de Seyssel - 'Petit Royal' - Molette, Altesse - Savoie, FR - NV

Notes from the Winery/Importer

The village of Seyssel, in the French Alps, has a history of viticulture dating back centuries, having built a reputation for floral-scented charmers from the local grapes, Molette and Altesse. Produced in the méthode traditionnelle and aged for two years sur latte, the Petit Royal is unequaled in the world of sparkling wine: alpine flowers, dried fruit, wildflower honey, and a toasty, yeasty note give this value sparkler an utterly delightful aromatic richness and complexity. Serve it with various salty toasts to kick off your next dinner party, or pop one open to liven up a night at home with a big bowl of mac and cheese. —Anthony Lynch, Kermit Lynch Wines

• A liqueur de tirage is added to launch the second (sparkling) fermentation and the bottles are stocked sur latte for three to four years
• Base wine aged 10 months on lees
• Dosage: 3 g/L
• A vintage wine
• Sorting is done in the vineyards
• The must undergoes a cold settling (débourbage) and then is racked into temperature-controlled stainless steel tanks for alcoholic fermentation
• Most years the wines do not undergo malolactic fermentation; in particularly acidic vintages 10% of the wine will undergo malolactic fermentation
• An élevage on the fine lees lasts until the spring after the harvest
• Grape varieties are vinified separately, then blended just before the second (sparkling) fermentation

Notes on the Producer

Seyssel may be unknown to many oenophiles today, but the vineyards of this small appellation are regularly mentioned in documents dating back to at least the 11th century, and with the development of sparkling wine production methods in the 19th century a new Seyssel mousseux was created that quickly gained great popularity. Even Queen Victoria is said to have enjoyed the region’s sparkling wines during spa stays in neighboring towns. The “Royal Seyssel” label (originally called “Royal Carte Bleue”), launched in 1901 by the Varichon and Clerc families, was considered for many years to be the best sparkling Seyssel on the market. But when the operation was purchased in the 1990s by a large Burgundian négociant, quality suffered badly, and in 2007 the owners finally closed the local winery, keeping only the rights to the name ‘Varichon et Clerc’ in order to shift the name recognition in the market to their other sparkling wines. Dismayed to see what their great local wine had come to, Seysselans Gérard and Catherine Lambert teamed up with Olivier Varichon, great-grandson of the founder, to buy back the Royal Seyssel label and recreate the light, floral wine that was once so renowned.
The sparkling wines of Seyssel indulge in the same méthode traditionnelle production techniques used for Champagne, and Lambert de Seyssel takes it one step further by aging the Royal Seyssel for at least three years before disgorging it, giving the wine more complex, distinguished aromas and a fine perlage than the competition, which ages only the legal minimum of nine months. The house style is also quite dry (low dosage) in order to preserve the character of the grape varieties.