Catherine & Pierre Breton Avis de Vin Fort Bourgueil

Catherine and Pierre Breton’s Bourgueil Avis de Vin Fort Clairet is a vibrant, lightly structured expression of Cabernet Franc that captures the finesse and precision of the Loire Valley. “Avis de Vin Fort”, a reference to the maritime warning “Avis de Vent Fort” (meaning strong winds are in the forecast), is a play on words to evoke the idea that if the weather is bad, one should sail back to shore and have a glass of wine instead. Sourced from organically and biodynamically farmed vineyards in Bourgueil, the fruit is hand-harvested and given a short maceration, around 36 to 48 hours, to extract just enough color and texture while keeping the wine bright and lifted. Fermentation proceeds spontaneously with native yeasts in stainless steel, followed by a brief maturation on fine lees. Minimal sulfur is used at bottling to preserve the wine’s integrity and freshness. The result is a luminous pale ruby wine that sits between rosé and red in both color and weight. Aromas of red currant, wild strawberry, and fresh herbs lead into a palate that’s brisk and focused, with fine acidity, subtle tannin, and a chalky mineral undertone that speaks clearly of Bourgueil’s limestone soils. Despite its easy-drinking nature, Avis de Vin Fort shows the Bretons’ characteristic attention to balance and terroir transparency. Lively, precise, and best enjoyed slightly chilled; it’s an ideal companion for charcuterie, grilled fish, or simple vegetable dishes, showcasing how thoughtful farming and restrained winemaking can yield remarkable purity and poise.

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.

First made in 2009. A light red wine which sits on its skins for 6 - 8 days before pressing. “Avis de Vin Fort”, a reference to the maritime warning “Avis de Vent Fort” (meaning strong winds are in the forecast), is a play on words to evoke the idea that if the weather is bad, one should sail back to shore and have a glass of wine instead.

Varietal: Cabernet Franc

Vine Age: 40 - 50 years

Soil: Gravel, Clay, Limestone

Farming: Organic (certified), Biodynamic (certified)