• Organic and
• Low yields
• Hand harvested
• Indigenous yeasts
• Low to no sulfur
• Fermentations in
• Wines age in barrel
Vouvray Moustillant “La Dilettante”:
No SO2. Natural
pétillant using the traditional style of Vouvray. Wine is aged in barrel prior
“La Dilettante” Méthode Traditionnelle :
This is a sparkling Vouvray, released as a non-vintage wine. It is made using the traditional method (Champagne method, i.e.: induced secondary fermentation in bottle, aging, disgorgement and dosage). It is made using minimal sulfur and has a lively bead and very pure, zesty Chenin Blanc flavors. Domaine disgorges bottles once a year. For wine produced during the 2009 vintage, wine was bottled in July 2010 and bottles were disgorged in January of 2012. There are 8 grams of residual sugar and less than 1 gram used in dosage for the 2009 vintage (the actual amount is kept a secret). For wine produced during the 2010 vintage, wine was bottled in June 2011 and bottles were disgorged in December 2012 or January of 2013. Wine is raised for a minimum of 12 months before bottling and a minimum of 11 months after.
Vouvray “La Dilettante” Sec:
Catherine and Pierre work together in the vines and the cellar for all the
Breton wines, the Vouvrays are Catherine’s pet project (along with the
Bourgueil Dilettante below). The
wine comes from 50-year old Chenin Blanc vines planted in flinty soil. A very gentle pressing is followed by a short
vinification in stainless steel.
There is no maloactic fermentation and the wine is bottled in the spring
following harvest. Made for
Bourgueil “La Dilettante”:
“Dabbler” is a project started by Pierre’s wife, Catherine Breton. Similar to the Trinch but vinified
using whole cluster, carbonic maceration without sulfur. Another wine meant for immediate
consumption, low alcohol, low-sulfur, pure Cabernet Franc. Aged in cement “eggs” and bottled
unfiltered in the Spring after harvest.
Rosé d’Anjou “La Ritournelle” Moustillant (dry):
Rosé de Loire “La Ritournelle” Moustillant (off dry):
Pierre Breton’s idea is to make a rosé that approaches the pinnacle of naturalness. These are two different cuvées, never made in the same year, whose grape provenance is identical. From one year to the next the AOC is determined by the amount of residual sugar; 7/8 g takes the “Rosé d’Anjou” classification, whereas a sec takes the “Rosé de Loire” classification. The wine is cold fermented and then racked and further chilled to stop the fermentation. It is bottled with approximately 0.5 atmospheres of pressure. There is only a very small addition of sulfur-dioxide just before bottling, so the wine has wonderful purity.
A Ritournelle is catchy little tune, or the chorus of a song, that you can’t get out of your head. The Ritournelle label is a way to identify all the rosé that the domaine makes.
“Avis de Vin Fort Clairet” :
First made in 2009. A light red wine which sits on its skins for 6 - 8 days before pressing. “Avis de Vin Fort”, a reference to the maritime warning “Avis de Vent Fort” (meaning strong winds are in the forecast), is a play on words to evoke the idea that if the weather is bad, one should sailed back to shore and have a glass of wine instead.
Bourgueil “Nuits d’Ivresse”:
d’Ivresse “Drunken Nights” is the name of a special cuvée of selected old vines
from top clay and limestone sites in Bourgueil. The wine is vinified in barriques
and kept in wood for a year then bottled the following December a little over a
year after harvest. This wine is
an homage to the methods of Jules Chauvet and does not see a drop of sulfur
throughout its lifetime (harvest, vinification, bottling). Therefore it must be drunk quickly or
stored in the dark at a proper temperature (14°C or less).
is named after a German expression meaning “cheers” championed by the poet and
philosopher Rabelais. Trinch is a
Cabernet Franc from younger vines vinified in stainless steel with a cold
maceration. It is made for early
consumption and typically has very accessible fruit, soft tannins and low
alcohol. Bottled in the Spring
Bourgueil Les Galichets:
is the name of the gravelly terroir on
the land surrounding the Breton winery in Restigné, in a reputed plateau at 50
meters altitude situated in between the flat land and the slope. The vines are old, and the vinification
is more traditional. The wine is
bottled after a year in stainless steel, unfiltered, in the early Fall before
harvest. Style emphasizes lively
fruit and is made to drink young.
Bourgueil “Franc de Pied”:
is a bottling done from the Breton’s one parcel of un-grafted Cabernet Franc
vines, near the parcel of Galichets. They remain in good health. The vinification and the style is the
same as for Galichets.
Bourgueil Clos Sénéchal:
Clos Sénéchal is one of the top two red Bourgueil wines
produced by the Bretons. It is
from a parcel on the hillside above the plateau of Galichets, where clay and limestone soil sits atop the famed
tuffeau of the Loire, the chalky white limestone quarried to build many of the
famed châteaux of the region. Sénéchal is macerated in open wood vats
and fermented and aged in wooden foudres. It is bottled without fining or
filtration after 18 months of aging.
Bourgueil Les Perrières:
is the Breton’s greatest red, from one of the most prized hillside parcels in
Bourgueil. The terroir is siliceous clay and limestone,
and old vines give very low yields of 20 hectoliters/hectare on average. The maceration is done in open wood
vats and the fermentation and élevage
is done in 550-L barriques, a variable percentage of which are new. The wine is bottled unfined and
unfiltered after two full years in wood.
Chinon is in the same category as the Bourgueil Galichets above, in terms of release date and drinking window. It is made from several parcels on clay
and limestone hillside soils. The
vinification and élevage takes place
in wooden vats and barriques. It is bottled unfined and unfiltered
after one year in wood, in the early Fall before harvest. A wine destined for early drinking.
Chinon St Louans :
is the Breton’s top cuvée of Chinon, from an outstanding clay and limestone
hillside parcel. It is a wine to
age, as opposed to the Beaumont above. The St Louans is macerated in open, wood
vats and fermented and aged in 550-L barriques
for two years before being bottled unfiltered and unfined. This is a big, structured Chinon, very long lived.
Bourgueil Rosé Sec:
The Bourgueil rosé is made from direct press and undergoes malolactic fermentation. It is not filtered, but lightly fined with diatomaceous earth. The wine is vilified and aged in stainless steel tanks.