Here is my second review, and for this one I chose to do the Catherine et Pierre Breton, Grolleau 2016. It’s from the Loire Valley in France, from vineyards that were converted to Biodynamic back in the 1990s. This is also a natural wine that is non-intervention at any point, wild yeasts, open fermentation in neutral wood vats and no filtration when put into the bottle.
The colour is ruby colour and it had a lot of wine crystals. The flavours reminded me of wild strawberries on a hot summer day. It has a touch of earthiness, a slight pepper note and a touch of green. This is definitely a food friendly wine. It would pair nicely with some pâté or goat cheese.
The Grolleau grape has seen not a whole lot of respect from some major wine writers, and is a difficult one to work with as it has thin skins. Historically it was used to make Rosé d’Anjou and when that fell out of popularity they suggested to rip it out and to replant those vineyards with Gamay or Cabernet Franc. Fortunately, not everyone listened to that advice so we still have a few wines being made from what is now a niche grape not planted outside of the Loire. I hope you enjoy this video, and “give Grolleau a go!” Copyright©2018 Broadway International Wine Shop.