Anyway that’s the meaning of the expression Nuit d’Ivresse. It’s in the middle of the Loire valley that this wine starts its life, on limestone and clay-silex ground. Catherine and Pierre Breton has 6 hectars of vineyards in the Borgueil-Chinon-Vouvray area, and they made their first Ivresse wine without addition of SO2 in 1992.
The wine is certified organic, made from cabernet franc grapes, and has undergone a three week long fermentation that startet with indigenious yeasts. Both malolactic and a 12 month ageing was done in two year old barrels, and the wine was bottled unfined and unfiltered – and again without addition of sulphur.
I first tasted this wine in a wine club in 2014. Now I came across it again, and while slightly more evolved it still had a lot of lovely fruit.
Nuits d’Ivresse 2011 (C. & P. Breton)
Dark red. Aromas of blackcurrant, raspberry, a bit balsamic, Earl Grey tea. Less structured than last time, but still with a certain grip, just lovely, and with just the right acidity and concentration for “inspired” drinking.
Food: Red and light meat, game, hard cheeses