Clos du Tue Boeuf - 2021 - Vin Rosé
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Clos du Tue Boeuf - 2021 - Vin Rosé
Gamay
Loire, France
Two brothers, Jean-Marie and Thierry Puzelat, tend their 10 hectare family estate in Les Montils (part of the Cheverny AOC) and rent four hectares in a village nearby to produce AOC Touraine. Since the 1960’s, the Puzelats' father had been making his own selections of vines to replant, leaving his sons with vines of Sauvignon Blanc, Chenin Blanc, Chardonnay, Pinot Gris (since ripped out), Menu Pineau (or Orbois), Pinot Noir, Gamay, Cabernet Franc and Côt (or Malbec). Jean-Marie was joined on the estate by his younger brother Thierry in the early 90’s and they began converting their vines to organic viticulture. Clos du Tue-Boeuf, along with Marcel Richaud, Dard and Ribo, Yvon Metras and a handful of others were at the heart of the nascent natural wine movement in mid-90's Paris. They are undoubtedly the impetus for spreading this philosophy in the Loire, which remains a hotbed for the style to this day. (Louis Dressner)
Rosé de saignée. Alcoholic and malolactic fermentation in stainless steel. The blend changes each year but tends to be Gamay dominant. Thierry sources and hand harvests organically farmed fruit from his neighbors in the Cher valley of the Touraine.
Gamay
Loire, France
Two brothers, Jean-Marie and Thierry Puzelat, tend their 10 hectare family estate in Les Montils (part of the Cheverny AOC) and rent four hectares in a village nearby to produce AOC Touraine. Since the 1960’s, the Puzelats' father had been making his own selections of vines to replant, leaving his sons with vines of Sauvignon Blanc, Chenin Blanc, Chardonnay, Pinot Gris (since ripped out), Menu Pineau (or Orbois), Pinot Noir, Gamay, Cabernet Franc and Côt (or Malbec). Jean-Marie was joined on the estate by his younger brother Thierry in the early 90’s and they began converting their vines to organic viticulture. Clos du Tue-Boeuf, along with Marcel Richaud, Dard and Ribo, Yvon Metras and a handful of others were at the heart of the nascent natural wine movement in mid-90's Paris. They are undoubtedly the impetus for spreading this philosophy in the Loire, which remains a hotbed for the style to this day. (Louis Dressner)
Rosé de saignée. Alcoholic and malolactic fermentation in stainless steel. The blend changes each year but tends to be Gamay dominant. Thierry sources and hand harvests organically farmed fruit from his neighbors in the Cher valley of the Touraine.