From: Loire Valley, France
Varietal: Cabernet Franc
Tasting Notes: The nose gives black fruit aromas with spicy notes and a hint of vegetal freshness, that translates seamlessly to the palate. Fresh with juicy berry fruit and nervy acidity, the wine is rounded out by fine, spicy tannins. A delight to drink, this wine can take you from aperitif through dinner – it’s certainly hard to stop at one glass. Please make sure to drink this slightly chilled - all its pizzaz shows itself off when cooled.
And, we had to include this juicy tidbit from a reviewer at Kermit Lynch. “Trinch!,” a punchy, bistro-style Bourgueil that’s both structured and glouglou, may be the most quintessential Breton cuvée of the lot. Young-vine Cabernet Franc, full of energetic vigor, is gently de-stemmed and cold-macerated in stainless steel to ensure maximal fruit expression. When served chilled, this bottling smells like a gravel road after a summer rain, firm and fresh, and leaves me craving a cold slab of terrine or gamey pâté.” —Jane Berg
Pairing: Hokay. We’ll be the first people to tell you that asparagus is a hard pairing. BUT, just as in life, there are always exceptions, and when wines come from the same regions where these hard-to-pair vegetables originate… they’re pretty tasty side by side. With that in mind, we’re sharing a recipe for Asparagus, Goat Cheese and Tarragon Tart by Melissa Clark. It’ll yield about 6-8 servings, and will only take about an hour to make.
About. A playful biodynamic Cabernet Franc from Loire winemaking veterans Catherine and Pierre Breton. Pierre and Catherine’s philosophy stems from a love of the land. The Bretons farm eleven hectares 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 ageing.
They first introduced biodynamic practices into their viticulture in 1994, after receiving their organic certification in 1991. They have become international icons for the natural wine movement in an area where the climate and soil can make organic viticulture difficult. Catherine and Pierre are two of the hardest-working people we know of in the wine business. This explains why their wines, despite the fact that they are totally natural and unadulterated, are so consistently pure and delicious.
