About This Vineyard
Remarkably juicy, textured, versatile with food, and immensely age worthy, the Cabernet Franc wines of Bourgueil, Chinon, Saumur and St-Nicolas-de-Bourgueil are both a traditional staple and a rediscovered rage on the Paris bistro/wine bar scene. Chief among the best Loire red winemakers is Pierre Breton (whose last name is also the name for Cabernet Franc in the local dialect.) Pierre makes two very special types of organic Bourgueil.
The first, Trinch!, (In French, this is the sound of two classes clinking) is a wine for drinking immediately, chilled not cold. It is delicate and refreshing with an uncanny ability to go well with a range of food, but with salmon it is a perfect match.
The second is called ‘Nuits d’Ivresse’, or The Drunken Nights, is from a selection of fruit that is vinified completely without the use of any sulfur, accordinly to the vinifcation principals outlined by the late Jules Chauvet. There is a tiny amount added before the bottling to keep the wine stable in shipping, but it is so minimal as to be undetectable in testing.