In the glass
Aroma: crushed cranberry, violet, wild raspberry, wet earth
Palate: red cherry, crunchy fruit, low tannin, wild herb finish
The Bretons' zero-added-sulfite Cabernet Franc, a pioneering natural-wine cuvee since 1996. Vibrant, crunchy red fruit and wild-herb lift, ideally drunk young and slightly chilled.
What it pairs with
-
Charcuterie board with cornichons
Low sulfite, low tannin red and cured-meat fat are a textbook natural-wine pairing. -
Grilled mushrooms on sourdough
Earthy fungi mirror the wine's wet-earth register. -
Roast chicken with shallots
Chicken and a sulfite-free red are a forgiving combination on a midweek table.
History
Nuits d'Ivresse was the Bretons' first zero-added-sulfite cuvee, helping to define the modern Loire natural-wine movement. Made from younger gravel-terrace parcels.
- 1996 — First vintage with no added sulfites
Facts
- Producer
- Domaine Catherine et Pierre Breton
- Grapes
- Cabernet Franc (100%)
- Classification
- Bourgueil AOC
- Oak
- 10 to 12 months in tank and old oak, no sulfites added
- ABV
- 12.5%
- Price
- EUR 22 to 32 at retail
- Drinking window
- 2 to 6 from vintage
- First vintage
- 1996
- Biodynamic
- Biodynamic Practicing
- Organic
- ORGANIC CERTIFIED
- Vegan
- Yes (no animal-derived fining)
Scores
- Vinous 90 (2020 vintage, reviewed 2022)
Frequently asked about Nuits d'Ivresse
What does Nuits d'Ivresse taste like?
Crushed cranberry, violet, wild raspberry and wet earth on the nose; red cherry, crunchy fruit, low tannin and a wild herb finish on the palate. Medium-bodied with low tannins and high acidity.
When should I drink Nuits d'Ivresse?
Drink between 2 and 6 years from vintage, lightly chilled to 13 to 14C. The zero-sulfite style is best in its first three years.
What food pairs with Nuits d'Ivresse?
Charcuterie board with cornichons, grilled mushrooms on sourdough, and roast chicken with shallots are all strong natural-wine pairings.
Is Nuits d'Ivresse vegan?
Yes. The Bretons work without animal-derived fining agents and add no sulfites to this cuvee.