In the glass
Aroma: crushed raspberry, wild violet, fresh herb, wet pebble
Palate: red cherry, soft tannin, saline mineral, juicy length
The Bretons' natural-leaning gateway Bourgueil. Crunchy, juicy and low-sulfite Cabernet Franc, picked from younger gravel-terrace parcels and vinified for early drinking.
What it pairs with
-
Charcuterie and rillettes de Tours
Pork rillettes and Bourgueil Cabernet Franc are a regional cornerstone; minimal sulfites match the cured fat. -
Hanger steak with shallots
Bistro classic and the wine's juicy red fruit are mutually flattering. -
Goat-cheese omelette with chives
Local Sainte-Maure and the wine's saline length are aligned.
History
Catherine and Pierre Breton established the domaine in 1982 and converted to organic by 1991 and biodynamic shortly after. Trinch was launched in 1998 as their natural-leaning, low-sulfite gateway cuvee.
- 1991 — Organic certification across the estate
- 1998 — Trinch first bottled as a low-sulfite gateway cuvee
Facts
- Producer
- Domaine Catherine et Pierre Breton
- Grapes
- Cabernet Franc (100%)
- Classification
- Bourgueil AOC
- Oak
- Tank-aged for 6 to 8 months, no oak; minimal sulfites
- ABV
- 12.5%
- Price
- EUR 14 to 22 at retail
- Drinking window
- 2 to 8 from vintage
- First vintage
- 1998
- Biodynamic
- Biodynamic Practicing
- Organic
- ORGANIC CERTIFIED
- Vegan
- Yes (no animal-derived fining)
Scores
- Vinous 90 (2020 vintage, reviewed 2022)
Frequently asked about Trinch
What does Trinch taste like?
Crushed raspberry, wild violet, fresh herb and wet pebble on the nose; red cherry, soft tannin, saline mineral and a juicy length on the palate. Medium-bodied with low tannins and high acidity.
When should I drink Trinch?
Drink between 2 and 8 years from vintage, lightly chilled to 14C. The natural style is best in its first three years.
What food pairs with Trinch?
Charcuterie and rillettes de Tours is canonical; hanger steak with shallots and goat-cheese omelette with chives also pair well.
Is Trinch vegan?
Yes. The Bretons work without animal-derived fining agents and minimal sulfites across the natural range.