Tasting Note: Pierres Rousses, Domaine C&P Breton, 2020, Vouvray Sec

GENERAL INFORMATION

Estate / Producer / Brand: Domaine Catherine & Pierre Breton

Region: Loire, France

Appellation: AOP Vouvray

Type: Still White Dry

Vintage: 2020

Date of Tasting: November 2022 – Bottle

Type of viticulture: Certified Organic (Bio) + Biodynamic mindset

Grapes used: 100 % Chenin Blanc

Blend: Parcellaire : Pierres Rousses (Argile à Silex)

Winemaking details: Indigeneous Yeasts + Malolactic Conversion

Aging: 12 months of Oak Aging

Sugar level: Not communicated

Sulphites: contains sulphites

APPEARANCE

• Colour = Lemon
• Intensity = Pale

NOSE

• Intensity = Medium
• Aromas Characteristics = Primary
• Aromas =  Butter, Blossom, Pear, Mineral, Citrus, Apple

PALATE

• Sweetness =  Dry
• Acidity =  Medium+
• Tannins = N/A
• Alcohol = Medium
• Body = Medium-
• Flavour Intensity = Medium
• Flavour Characteristics = Primary
• Flavour details = Butter, Blossom, Pear, Mineral, Citrus, Apple, light minty notes
• Other = N/A
• Finish =  Medium+

GENERAL ASSESSMENT (1)

• Overall Quality = Very Good
• Bottle Aging =
  • Can be kept at around 8°C for up to 3-5 years
  • Will not gain complexity from aging
• Retail Price = 16 euros for a 75cl individual bottle (France retail price, incl. taxes)
• Value for Money = At the right price
• Comparison with same price competition = Good quality offered
• Suitability for Diabetics = Suitable
• Service Temperature = around 8°C
• Suggested Food & Wine Pairing = White Meat / Fish Plate / Appetizers
• Comments = Good balance, minerality and vibrance. Likeable nuanced finish
• Final Grade = B+

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I did not receive any gifts or free samples that could be related to this article

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Wine is a gourmet treasure, do not abuse alcohol!

None of this content has been sponsored

I did not receive any gifts or free samples that could be related to this article

---

(1)GENERAL ASSESSMENT GUIDE

Please note that although all efforts have been made to be as objective as possible, the general assessment inherently involves a degree of subjectivity based on a personal evaluation of the wine.

• Overall Quality scale
  • Poor < Acceptable < Good < Very Good < Outstanding
• Bottle Aging
  • Will it beneficiate from additional aging?
• Retail Price
  • Usually the retail price for one bottle including taxes
• Value for Money
  • Quality offered compared to the price paid
• Comparison with same price competition
  • where does it stand compared to average competition of the same price range
• Suitability for Diabetics
  • Evaluation of the level of final sugar for early stages diabetics
• Comments
  • Any additional elements worth noting
• Final Grade Scale
  • A++ = Out of the Charts Wine (Stellar, Hors Classe, Fuori Classe)
  • A+ = Outstanding Wine
  • A = Great Wine
  • A- = Very Very Good
  • B+ = Very Good
  • B = Good
  • B- = Noteworthy
  • C+ = Acceptable
  • C = Poor
  • F = The worst grade of this scale