Marc Bredif

Marc Brédif is a landmark in the Loire Valley, famous for its classical Chenin Blancs, century-old cellars, and direct devotion to quality. The estate’s wines are a fingerprint taste of the Loire: fresh..er, lively and built-to-last. They are also a part of French wine history. Whether you’re trying a relatively young, crisp Vouvray or a rare old bottle that’s deep in the Brédif cellars, you’re tasting history.

History

Marc Brédif is a name that has been linked to the Loire Valley since 1893. The estate was first set up by M. Brédif under the name Château Les Roches. In 1919, Marc Brédif took over from his uncle and renamed the property. He set out to build a really strong reputation for quality. His focus on making top-notch wine paid off. Now, when people talk about Vouvray, Marc Brédif is a name that comes up, especially when they talk about sweet versions.

In the 1930s, Marc Brédif invested in the estate's cellars, building a unique, circular storage room that still holds bottles dating back to the early 1900s. Little damage occurred to the estate during World War II, and it stayed in the family until the 1980s. In 1980, Baron Patrick de Ladoucette, a well-known figure in French wine, bought the domaine. He poured new energy and investment into Marc Brédif, expanding the vineyards and keeping up the tradition of quality. Today, Marc Brédif is still recognized as one of the top producers in the Loire and is famous for its age-worthy Vouvray and Chinon wines.

The Vineyards

The vineyards of Marc Brédif are primarily located in Vouvray and Chinon, two of the Loire’s most prestigious appellations. In Vouvray, the estate possesses approximately 20 hectares of vines that extend across the gentle slopes of the Loire Valley, with plots situated in both Vouvray and Vernou-sur-Brenne. The majority of the vineyards are located on lower slopes that have a north-south exposure, which enables the grapes to achieve slow, even ripening.

Here the soils are a combination of clay (tuffeau), flint, and sand, which allows for a range of wine styles from dry to sweet and sparkling. The vineyards in Savigny-en-Véron have a higher proportion of gravel, which suits the cultivation of red wine varietals. The variety of soils gives the wines their complexity. Hand work in the vineyards shows a commitment to detail and quality.

The Terroir

Vouvray's vines are planted in quintessential Loire Valley terroir: tuffeau that has been weathered just enough to create the ideal conditions for vine roots to fully express themselves. Tuffeau (the French word for “tuff”) is a soft, chalky limestone that lies just beneath a thin layer of topsoil. It holds water very well, which means that under normal circumstances, it is very well-drained. In the hands of a skilled winemaker, however, it becomes a nearly perfect wine substrate which, together with a cool, continental climate, produces Vouvray wines that can taste very vibrant and fresh, no matter how old they might be.

Chinon is one place where the estate grows Cabernet Franc, its main grape for reds, and the conditions in Chinon are almost ideal for this grape. 

The Grapes Used

At Marc Brédif, Chenin Blanc reigns supreme. This multitalented grape serves as the foundation for all of the estate's Vouvray wines—be they dry, sweet, or sparkling. Chenin Blanc is a proven global performer, nearly always reflecting the characteristics of the particular place it calls home, whether that be in the Old World or New. The estate's "Vouvray Sec" is the most straightforward example of Chenin's potential. However, "Vouvray Demi-Sec," showcases both (1) Chenin's crazy versatility, and (2) the estate's really impressive fermentation techniques.

Cabernet Franc is the primary grape of Chinon. Producing both red and white Chinon, Marc Brédif showcases the classic freshness of Loire reds while offering a white that is crisp and lively. Brédif does produce a small amount of rosé, too, and that, mainly, is sourced from Cabernet Franc.

Way of Winemaking

The way Marc Brédif makes wine is about letting the grape and the terroir do the talking. Beginning with grapes picked by hand, Brédif then does little more than the few things that winemakers do. 

The estate’s ancient cellars, hewn into tuffeau rock since the 10th century, are the perfect place for wine to age. Cool and humid, the cellars provide the perfect conditions for slow, steady, and (one hopes) trouble-free aging. Some of the estate’s oldest bottles, rare sweet Vouvrays among them, still rest here, giving lie to the common belief that white wine is short-lived.

Chinon reds are created with light extraction, thereby preserving the fruit flavors and freshness of the wine. Depending on the cuvée, they are aged in either stainless steel or a combination of oak and stainless steel. The focus, whether for the basic or more limited-release cuvées, is on light, bean-bag balance and drinkability.

3 Fun Facts

- Old Cellars: The Marc Brédif cellars are from the 10th century and rank among the finest and largest in Vouvray. They hold some very special bottles not found anywhere else—some dating back to 1874.

- Only Hand-Harvesting: All grapes are gathered by hand, a time-honored tradition that helps guarantee quality and distinguishes Marc Brédif from many producers in the region who use machines.

- Pioneer of the Bubbly: One of the first in Vouvray to make sparkling wine, Marc Brédif began in the early 20th century, and a tradition continues today with their classic Vouvray Brut.