Catherine & Pierre Breton "Grolleau" Loire Valley, France 2023

FROM KERMIT LYNCH:

THE WINE: The Bretons' Grolleau undergoes carbonic maceration for 3 weeks in an open-top wood vat. There are no pumpovers or punchdowns. The wine is bottled in the April following the harvest.

THE PRODUCER: Catherine and Pierre Breton are real life bon vivants vignerons of lore. They are passionate about what they do, enjoy sharing it with others, and entertain with a generosity and charm. That they make great wine with such integrity makes our appreciation of them complete. The Bretons farm 11 hectares just east of Bourgueil in the village of Restigné. They produce Chinon, Bourgueil, and a bit of Vouvray, creating honest wines for both early consumption and aging. The Bretons received organic certification in 1991 and recently began the three-year process of seeking biodynamic certification. They’ve become international icons for the natural wine movement in an area where the climate and soil can make organic viticulture difficult.