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roasted red pepper and a certain salty freshness that is common in Santa Barbara
toasty wine
Still a bit firm at this stage with a brain-rattling finish that almost knocks you off your chair
The round palate is nicely offset by a savory vein of crushed iron and smoke
Fermented with wild yeasts and aged in Slavonian casks
Catherine et Pierre Breton Bourgueil 'Trinch!', Loire, France 2024 Bonarda roasted red pepper and aCarbonic vinified Cabernet Franc from Bourgueil. Juicy raspberry and red currant with a peppery lift, supple texture and a bright, thirst quenching finish.
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