Rabelais, the lover of all things good in life, used the word trinch like cheers. This welcoming wine comes from a blend of gravel and clay soils. Made to drink young, it is packed with red fruits from biodynamically grown grapes. Fresh acidity and just a modicum of tannins have produced a wine to drink now.
A punchy, bistro-style Bourgueil that’s both structured and glouglou, may be the most quintessential Breton cuvee 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 pâte.
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