The Breton family has been making exceptional wine in the Loire for four generations. Their vineyards located in Vouvray (Chenin), Bourgueil and Chinon (Cabernet Franc) benefit from the best terroirs and exposition. Pierre Breton grew up in Bourgueil and his wife Cathérine in Vouvray. Today, son Paul, daughter France and our Janneke van Leer also belong to the winemaker’s team at this first-class domain.
1. Elle est pas Bulle, la Vie?
A distinctly festive bubbly made on the ancestral method. The Chenin in this sparkling wine gives a generous nose of stone fruit, not too dry, but ripe and cosy. The base wine, Vouvray 2016, comes from vineyards in the municipality of Vernou sur Brenne. The clay-flint soil provides a rich mineral finish.
Fermentation started on the grape’s own yeasts. The final fermentation is completed in the bottle. With 10 grams of residual sugar and a pressure of 5 bar, this pet-nat expresses a combination of a wonderfully soft fruitiness with an exciting, firm mousse.
Pet-Nat made by the young couple France Breton and her husband Baptiste Desrousseaux. A refreshing new style and sound popping up in the Breton family. Delicious, juicy Grolleau. The scoop is yours because this newest addition is just bottled and cannot be found anywhere else yet.
3. Avis de Vin Fort
Cheerful, smooth Cabernet Franc, completely intended to drink chilled. Fresh, aromatic light red wine that is ideally suited for lunches, picnics and as a fish companion. This wine is in between a rosé and light red wine, claret and is only slightly tannic.
50-year-old Cabernet Franc plots on gravel, delivering an uplifting, energetic style. Fermentation and elaboration take place in high-quality oak casks from tonnelier Marc Grenier from Bourgogne.
4. Nuits d’Ivresse
Cabernet Franc from old plots on clay-limestone soil. The combination of uplifting fruit and a masculine tannin structure gives the Nuits d’Ivresses its refined balance. Although energetic, the wine is compact and fleshy at the same time. The perfect companion for a serious barbecue or braai blow-out!
Cabernet in its pure form, unmasked and deliciously direct. We love this transparent style, where the talent of the winemaker and the health of the plots are paramount. No make-up just made with honest artisanship.
The grapes are destemmed and go through a slow fermentation on the skins and seeds. Sulfite addition is avoided during the entire process. We recommend keeping the wine cool and dark. A wine that has ageing potential and is best served slightly chilled.