Pierre and Catherine BRETON, Restigné
A husband-and-wife operation in the Loire Valley, the Breton`s built their reputation on making pure Cabernet Francs from Bourgueil and Chinon using Biodynamic viticulture and vinification from their 10.5 ha estate. Soon, they will be just as well known for their stupendous whites.
The Breton philosophy stems, in their own words, from a love of the land. The vineyards see ultra-intense organic care, no mean feat in this northerly clime; they avoid chemical fertilisers and weed killers, restrict yields to something like 40-45 hl/ha (although some cuvées are below 35 hl/ha) and harvest by hand.
The Bretons use indigenous yeasts and their desire for “natural” winemaking comes through strong in their resistance to the use of sulphites, with typically just 10 mp/l added at bottling to many cuvées, although some are bottled without any sulphites at all. And they are bottled unfiltered.
‘Vouvray Sec ‘la Dilettante’ – Catherine and Pierre Breton, leading producers in Bourgueil, also produce this fascinating dry(ish) Chenin Blanc, made by biodynamic methods. It has wonderful rich, luscious pineapple and peach fruits, seemingly low acidity, yet retains plenty of life. At a mere 12% alcohol, it is light, yet juicy. Try it with scallops or prawns.’
John Wilson IRISH TIMES bottle of the week & Best 100 wines of the Year
`Vouvray La Dilettante is distinctively delightful. Pear, Persian melon, and pineapple dominate the nose and a silken-textured, luscious palate, with subtle chalk and salt inflections in its caressing finish. This vintage-typically generous, relatively low-acid, yet buoyant and (at only 12%) almost astonishingly light.”
Robert Parker`s Wine Advocate