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