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The philosophy at Domaine Breton can be summed up by this quote from Jules Chauvet, known as the godfather of natural wine: “To succeed in wine, as in life, one must live dangerously.” Controlled risk-taking is indeed a fundamental element of winemaking with Catherine and Pierre Breton, from their reliance on ambient yeasts for fermentation to their scrupulous use of sulfur and decision to bottle reds unfiltered. But with more than twenty-five harvests under their belt, this fun-loving couple has mastered the nuances of crafting world-class wines using these methods. This cuvée showcases 50 year-old Cabernet Franc vines planted on gravelly, alluvial soils not far from the banks of the Loire. It is an irresistible Bourgueil, rife with peppery aromas (paprika, black pepper) and ripe red fruits. It has structure, yet the finesse of its tannins allows them to glide over the palate almost unnoticed, enabling uninhibited quaffing. Chauvet would have been proud!
|Producer:||Catherine & Pierre Breton|
|Winemaker:||Catherine & Pierre Breton|
|Vineyard:||50 years, 3 ha|
|Aging:||Wine is bottled unfined and unfiltered after one year in stainless steel|
For the wines that I buy I insist that the winemaker leave them whole, intact. I go into the cellars now and select specific barrels or cuvées, and I request that they be bottled without stripping them with filters or other devices. This means that many of our wines will arrive with a smudge of sediment and will throw a more important deposit as time goes by, It also means the wine will taste better.