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2012 Pierre Breton Vouvray Sec La Dilettante Loire France

The Bretons farm eleven hectares of vines just east of Bourgueil in the village of Restigné focusing on biodynamic practices, which they introduced into their viticulture practices in ’94. The Vineyards consist of varied soils including gravel, limestone, clay, schist, and yellow tuffeau—a marine sedimentary rock which formed the Loire Valley floor 90 million years ago. This sediment consists of fossilized living organisms and sand particles, and you’ve probably seen it before—many houses, chateaus and underground wine cellars are often carved out of the soil in the region.

The Brenton family makes wine primarily from Cabernet Franc (known in the Loire, curiously, as “Breton”) with small quantities of Chenin Blanc for their Vouvray. Though Pierre is the principal cellar master, Catherine makes a series of cuvées under the label “La Dilettante,” or the Dabbler.

The 2012 is a fruit forward floral and citrusy lemon-lime quaffer‎ that would make a perfect accompaniment to a roasted squash soup or lobster with a ginger lime butter sauce. Chef Greenwald’s Prawn, Celery Root and Apple Spring Rolls would pair great as well. For desert, a goat cheese and fig crostata with an almond crust would work well.

Rating: Very Good | $24 | 12.0% ABV

Pierre Breton Vouvray Sec La Dilettante

Roasted squash soup
Roasted Squash Soup

Loire valley map

This post was written by:

- who has written 295 posts on Enobytes Wine Online.

Editor and co-founder of Enobytes.com, Pamela is a former restaurant manager, wine buyer, and sommelier with WSET, CMS & Center for Wine Origins certification. She has contributed to or been quoted by various publications, including the Los Angeles Times, Sommelier Journal, Vegetarian Times, VIV Magazine, UC-Berkeley Astrobiology News, The Washington Post, the Associated Press, and USA Today. True to her roots, she seeks varietal and appellation integrity and is always passionate about finding the next great bottle of wine.

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