Catherine et Pierre Breton La Dilettante Vouvray

Catherine and Pierre Breton have been farming biodynamically in the Loire for four decades, back when that meant something different than it does now. They're icons in the natural wine world. This sparkling Vouvray is Catherine's project. She started making it in 2002, and for years she called it her "dilettante" wine. The word kept appearing in her tasting notes, that little voice saying she was just dabbling, just playing around. But here's the thing: after 16 years of dabbling, it's clear Catherine Breton is an authority.

The wine is made from Chenin Blanc grown on flint clay in Vernou-sur-Brenne. They press slowly, ferment in barrel, blend two vintages together for complexity, then age it in a troglodyte cellar for at least 12 months before release. Traditional method.

It's bone dry. Like, really dry. And there's this honeyed presence from all that time in bottle, subtle but definitely there. The flinty soil comes through on the finish, a stony, mouthwatering thing that lingers. Honestly, you'll feel like the gal on the label while drinking this. A very special sparkling wine. A perfect gift. (To yourself? We don't judge.)