Catherine and Pierre Breton are the real life bon vivants vignerons of lore. They are passionate about what they do, they enjoy sharing it with others, and they entertain with a generosity and charm. That they make great wine with such integrity makes our appreciation of them complete. The Bretons farm eleven hectares of vines just east of Bourgueil in the village of Restigné. They produce Chinon and Bourgueil, as well as a bit of Vouvray, creating honest wines for both early consumption and longer aging.
The Bretons first introduced biodynamic practices into their viticulture in 1994, just after receiving their organic certification in 1991. Recently, they started the three-year process of seeking biodynamic certification. In fact, they have become international icons for the natural wine movement in an area where the climate and soil can make organic viticulture difficult.
The Bretons farm vineyards on varied soil types, including gravel, limestone, clay, schist, and yellow tuffeau. Their wines are made 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. Together, they divide their wines into three categories: Natural Wines (for easy consumption), Classic Wines (that represent the typicity of the appellations), and Wines of Terroir (vinified individually by parcel). The Wines of Terroir from Chinon and Bourgueil are destined for long life in your cellar.
Each of the Breton cuvées is unique, with differences in soil, vinification, and élévage all playing a role while still demonstrating a familial resemblance. Catherine and Pierre are two of the hardest working people we know of in the wine businesses. This explains why their wines, despite the fact that they are totally natural and unadulterated, are so incredibly consistent; consistently delicious. Their achievements and contributions to the natural and organic wine movement globally cannot be underestimated.
Vinification occurs exclusively with indigenous and natural yeasts. Their wines are not filtered, and no sulfites are added during the fermentation; only minimal sulfur at bottling. The red wines contain less than 20 mg/l of SO2 total and the whites contain less than 50 mg/l.
🍇 100% Chenin Blanc
Dry white wine, fresh and ripe from clay and flint soils. Superbly balanced between the minerality of the terroir, the acidity of the wine and the maturity of the grapes.
🍽 Pairs great hard cheeses or perfect as an aperitif
Retail Price: S$ 59.00
🍇 100% Cabernet Franc
Searching for raw pleasure in Cabernet Franc? Young-drinking, fruit-forward, hyphen-worthy Bourgueil, loaded with fragrant leather, spice, and brambleberry. The fruit of young Cabernet Franc vines is hand-harvested, tank-fermented, reefer-shipped, and…you get to decide what happens next.
🍽 Pairs well with grilled chicken, fish on a rich sauce base
Retail Price: S$ 52.00
🍇 100% Cabernet Franc
Excellent terroir of hillside from clay-limestone soils. This terroir gives, with the patience of 2 years’ aging, silky tannins and fruit as precise and fine as lace.
🍽 Pairs well with roast meats, sweet and sour pork
Retail Price: S$ 74.00