Trinch

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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.More wines for charcuterie and cured meats →
• Hanger steak with shallots Bistro classic and the wine's juicy red fruit are mutually flattering.More wines for steak →
• Goat-cheese omelette with chives Local Sainte-Maure and the wine's saline length are aligned.More wines for lamb →

With cheese

Sainte-Maure de Touraine Our pick The consortium names Bourgueil among the red Loire wines it suggests. A medium-bodied Bourgueil raised in tank or old wood, with no new oak, keeps its berry fruit and freshness, which match the creamy paste and tang of the log.

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.

1. 1991Organic certification across the estate
2. 1998Trinch first bottled as a low-sulfite gateway cuvee

Facts

Producer

Domaine Catherine et Pierre Breton · visiting guide

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)

Frequently asked about Trinch

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