Pierre Breton comes from a family of vignerons in the Loire Valley—Cabernet Franc therefore runs through his veins in more ways than one. The family cellar is full of ancient bottles, a testament to the longevity of the great reds from Bourgueil and Chinon sourced from top vineyard sites and produced according to traditional methods. Les Perrières, Pierre’s greatest red, is from a sloping plot of clay and stones over tuffeau chalk, soils known to give the appellation’s most structured, complex, and long lived wines. Biodynamic practices in the vineyard include plowing the soils instead of using herbicides, and administering herbal extracts to boost the vine’s immune function. In the cellar, Pierre opts for spontaneous fermentations, long aging in neutral oak, and bottling without filtration and minimal sulfur. This philosophy results in one of France’s great terroir-driven reds: deep, rich, and earthy, Breton’s Perrières represents Loire Cabernet at its finest.
Catherine and Pierre Breton are real life bon vivants vignerons of lore. They are passionate about what they do, enjoy sharing it with others, and entertain with a generosity and charm. That they make great wine with such integrity makes our appreciation of them complete. The Bretons farm 11 hectares just east of Bourgueil in the village of Restigné. They produce Chinon, Bourgueil, and a bit of Vouvray, creating honest wines for both early consumption and aging. The Bretons received organic certification in 1991 and recently began the three-year process of seeking biodynamic certification. They’ve become international icons for the natural wine movement in an area where the climate and soil can make organic viticulture difficult.
You don’t have to be rich to cellar a great wine.