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Fill out your info and we will notify you when the 2018 Val de Loire Rouge Grolleau Catherine & Pierre Breton is back in stock or when a new vintage becomes available.


2018 Val de Loire Rouge Grolleau

Catherine & Pierre Breton

Catherine and Pierre Breton like to party, and their wines make it easy to party: just one sip feels like an invitation to forget pressing matters and boogie down. Lively, fruit-driven cuveés such as Trinch!, La Dilettante, and Les Galichets have always captured the bon-vivant spirit of these friendly vignerons, but here is a relatively new bottling that, dare I say, boosts the boogie factor completely through the roof.
     This wine in the Breton book is a pure old-vine Grolleau from soils of clay and silex. The result of a carbonic maceration in wooden vats, it clocks in at a mere 10.4% alcohol, and shows its best with a slight chill. Expect hints of pepper, tomato leaf, earth, and an explosion of juicy red fruit like raspberry and cherry, plus other little berries that burst under the tooth with brightly flavored nectar. We expect it to go fast, so don’t miss out on this novelty from our friends in the Loire: drink it frequently, in large quantity, and of course, don’t forget to quaff responsibly.

Anthony Lynch

Wine Type: red
Vintage: 2018
Bottle Size: 750mL
Blend: Grolleau
Appellation: Val de Loire
Country: France
Region: Loire
Producer: Catherine & Pierre Breton
Winemaker: Catherine & Pierre Breton
Vineyard: 60 years, .8 ha
Soil: Clay, Limestone, Silex
Aging: Carbonic maceration for 3 weeks in an open-top wood vat, wine is bottled in the April following the harvest
Farming: Biodynamic (certified)
Alcohol: 11%

More from this Producer or Region

About Loire

map of Loire

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.

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When buying red Burgundy, I think we should remember:

1. Big wines do not age better than light wine.
2. A so-called great vintage at the outset does not guarantee a great vintage for the duration.
3. A so-called off vintage at the outset does not mean the wines do not have a brilliant future ahead of them.
4. Red Burgundy should not taste like Guigal Côte-Rôtie, even if most wine writers wish it would.
5. Don’t follow leaders; watch yer parking meters.

Inspiring Thirst, page 174

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Warnings


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