This goes down just like water, only it tastes much better!” exclaimed a friend, upon tasting the new Brégeon Muscadet. “If all water tasted like this, I would stay much more hydrated,” added another. It is Muscadet as it was meant to be: bracingly crisp, clean, faintly salty, and enriched with a subtle hint of sunshine.
Michel Brégeon is part renegade, part crusader, and full-blown terroirist, ardently defending the Muscadet-Sèvre-et-Maine terroir. Thanks to his deep understanding of the land, he plays the game much differently than the region’s caves cooperatives and negociants, who produce en masse and lose the subtlety of the appellation. He worked for his family’s domaine before setting out on his own in 1975. When his father retired in 1989, he gave his remaining vineyard land to Michel. Today, Michel farms seven hectares of vineyards in clay, silica, and gabbro soils. Gabbro is old, blue-green, volcanic rock, rarely found in vineyard land. Formed by magma eruptions under the ocean floor, it imparts intense complexity to Michel’s wines.
The defining feature of the Loire Valley, not surprisingly, is the Loire River. As the longest river in France, spanning more than 600 miles, this river connects seemingly disparate wine regions. Why else would Sancerre, with its Kimmeridgian limestone terroir be connected to Muscadet, an appellation that is 250 miles away?
Secondary in relevance to the historical, climatic, environmental, and cultural importance of the river are the wines and châteaux of the Jardin de la France. The kings and nobility of France built many hundreds of châteaux in the Loire but wine preceded the arrival of the noblesse and has since out-lived them as well.
Diversity abounds in the Loire. The aforementioned Kimmderidgian limestone of Sancerre is also found in Chablis. Chinon, Bourgueil, and Saumur boast the presence of tuffeau, a type of limestone unique to the Loire that has a yellowish tinge and a chalky texture. Savennières has schist, while Muscadet has volcanic, granite, and serpentinite based soils. In addition to geologic diversity, many, grape varieties are grown there too: Cabernet Franc, Chenin Blanc, Sauvignon Blanc, and Melon de Bourgogne are most prevalent, but (to name a few) Pinot Gris, Grolleau, Pinot Noir, Pineau d’Aunis, and Folle Blanche are also planted. These myriad of viticultural influences leads to the high quality production of every type of wine: red, white, rosé, sparkling, and dessert.
Like the Rhône and Provence, some of Kermit’s first imports came from the Loire, most notably the wines of Charles Joguet and Château d’Epiré—two producers who are featured in Kermit’s book Adventures on the Wine Route and with whom we still work today.
Drinking distilled spirits, beer, coolers, wine and other alcoholic beverages may increase cancer risk, and, during pregnancy, can cause birth defects. For more information go to www.P65Warnings.ca.gov/alcohol
Many food and beverage cans have linings containing bisphenol A (BPA), a chemical known to cause harm to the female reproductive system. Jar lids and bottle caps may also contain BPA. You can be exposed to BPA when you consume foods or beverages packaged in these containers. For more information, go to www.P65Warnings.ca.gov/bpa