Clos du Tue-Boeuf, Les Montils

There is plenty of history around Clos du Tue-Boeuf, you can trace winemaking here back to the middle ages. This place used to be a place of sacrifice, hence the name. Since the 15th century this 6 hectares ‘Clos’ has been in the hands of the Puzelat family.
Thierry and Jean-Marie Puzelat took over fully from their father when he was old enough to let it go in 1994. Before the 70:s the family tradition was to farm vines, asparagus and cereals. The wines were sold in bulk. Thierry and Jean-Maries father changed this by starting to focus on the wine and started to bottle at the domain.


As soon as Thierry and Jean-Marie took over they started to make wines in a natural way. The vineyards were converted to organic farming in 1996. Today they make 13 different wines from 4 hectares in Cheverny and 4 hectares in Touraine.

Starting from 2020 Thierry and his daughters, Zoe and Louise, are the ones running this estate. Jean Marie is now enjoying a relaxing time just as a retired man should. Zoe and Louise grew up surrounded by the wine and have been on adventures by themselves before returning back home to make sure this estate continues to give us drinking pleasure.

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Thierry, is a bit of a famous guy when it comes to many things. In particular from being one of the founders of the L’Association des Vins Naturels in 2002 – one of the first movements for the ‘natural revolution’. He has inspired a lot of people and helped them on how to start working with a natural approach. Before he jumped on the family business he also worked in Saint-Émilion and Montréal for a while.
Besides that, Thierry also created 12 years ago the domaine Puzelat-Bonhomme together with Pierre-O Bonhomme. But since 2014 he has left Pierre-O to take care of it himself. He felt he had a little bit too much to handle with 2 domaines. With that said, he’s right now also planting his first vineyards in Georgia, is co-owner of 2 wine bars in Orléans, teaches at a winemaking school, travels around the world to show the wines and also manages to do a little bit of partying every now and then.
Even though he’s one of the guys that’s been driving the natural wine movement as a force from another world, he renounces the defects that can occur in natural wines. He would rather add a tiny bit of sulfur before bottling to avoid glitches that enable the wines to show their true terroir.

The wines in general:
The reds are elegant, aromatic, fruit driven and mineral with a very fine tannic structure.
The whites are pure, fruity, and elegant with a nice fresh acidity that carries a mineral finish.

2022 Vin Blanc

Soil: Clay, limestone and silex
Grape: Sauvignon Blanc
Appellation: Vin de France
Age of Vines: Planted 1998 – 2014

Vinification: Direct press and then fermented and aged for 2 months in tanks before bottling in November.


2021 Cheverny Blanc ’Frileuse’

Soil: Clay and flint from the 3,8 hectares Frileuse vineyard
Grape: 1/3 Fil Gris (Sauvignon Gris), 1/3 Chardonnay, 1/3 Sauvignon Blanc
Appellation: AOC Cheverny
Age of Vines: Planted 1970-2005

Vinification: Direct press and then decanting the must for 1 day.  Fermented and aged 8 months in 500 liter old barrels before bottling.


2020 Romorantin

Soil: Sand, clay & flint from the 0,4 hectares in Frileuse vineyard
Grape: Romorantin
Appellation: Vin de France
Age of Vines: 1/3 planted in 1904, 2/3 planted 1976

Vinification: Direct press and then decanting the must for 1 day. Fermented and aged 16 months in old barriques before bottling. 2 barriques made.


2020 Dolia

Soil: Limestone
Grape: Sauvignon Blanc
Appellation: Vin de France
Age of Vines: Planted 1990

Vinification: Direct press then fermented and aged in a 1000 liter sandstone Amphora. Bottled in May 2021.


2021 Pineau de la Loire (Also in magnum bottle)

Soil: Clay, flint, sand and gravel
Grape: 90% Chenin Blanc 10% Menu Pineau
Appellation: Vin de France
Age of Vines: Planted 1993 – 2013

Vinification: Direct press and then fermented and aged for 7 months in old barrels before bottling.


2021 Touraine Blanc ‘Le Brin du Chevre’ 

Soil: Chalk, flint, sand and gravel from 1,4 hectares vineyard
Grape: Menu Pineau
Appellation: AOC Touraine
Age of Vines: Planted 1940 – 1955

Vinification: Direct press and then decanting the must for 1 day.  Fermented and aged 16 months in old barriques and 600 liter old barrels before bottling.


2020 ‘Tutti Frutti’

Soil: Clay and flint on top of Blois Chalk
Grape: old fieldblend, in total 20 varieties. 4 types of Gamay, various types of Grolleau & Pineau d’Aunis. Some we don’t know exactly what it is.
Appellation: Vdf
Age of Vines: Planted 1920

Vinification: Pressed after a 1 day maceration on the skins. Fermentation continues in tanks and is then aged in old oak barrels. Bottling took place in May 2021.


2019 Vin Rouge Key-Keg 20 L

Soil: Granit, sand & schist.
Grape: 40% Carignan bought from Allberes and 60% Gamay from Beaujolais.
Appellation: Vin de France
Age of Vines: Planted 2000 – 2010

Vinification: Whole bunch fermentation (the Carignan and Gamay is vinified separately before the blending takes place) that starts with macération carbonique for a week and goes on for another 7 days in an open vat. Very careful pigeage for the last week, then pressed and aged for 6 months in old demi-muid.

Extras: As 2016 and 2017 was a disaster when it comes to volumes especially in Loire and Northern Burgundy, there were a lot of different ‘Vin de France’ created, due to many growers buying grapes from friends in regions where they didn’t suffer a big loss of crop. So, in this case Thierry bought some Gamay, suited to mix with his own from his good friend Remi Dufaitre. And since then this collaboration has continued because the result is so good, and the threat of frost is always present.
Unfortunately the weather in 2021 was pretty much a total catastrophe, which led to continued and lucky collaborations with kind friends in other regions. The addition of Carignan, from the south of France, to the blend was as a result of the unreal hardships of the past year.


2021 Vin Rouge Grenache

Soil: Schist
Grape: Grenache
Appellation: Vin de France
Age of Vines:

Vinification: Whole bunch fermentation that starts with macération carbonique for a week and goes on for another 7 days in an open vat. Very careful pigeage for the last week, then pressed and aged for 6 months in old barrels. Bottled in the last week of March 2022.

Extras: The grapes were bought from Jean-Francois Nicq, an old friend of Thierry in Alberès, due to the extremely difficult vintage and loss of fruit.


2021 Touraine Rouge ’La Butte’

Soil: Clay, limestone and Silex
Grape: Gamay
Appellation: AOC Touraine
Age of Vines: Planted 1950

Vinification: Whole bunch fermentation for 2 weeks in open vats, very careful pigeage by hand during the maceration. Pressed and aged for 8 months on 500 l barrels before blending and bottling.


2021 Touraine Rouge ’Pineau d’Aunis’ (Magnum bottle)

Soil: Clay, limestone and Silex
Grape: Pineau d’Aunis
Appellation: AOC Touraine
Age of Vines: Planted 1977

Vinification: Whole bunch fermentation for 2 weeks in open vats, very careful pigéage by hand during the maceration. Pressed and aged for 14 months in old barriques and demi-muid before blending and bottling.


2020 Cheverny Rouge ’La Callière’

Soil: Clay, limestone and silex.
Grape: Pinot Noir
Appellation: AOC Cheverny
Age of Vines: Planted 1981

Vinification: Whole bunch fermentation for 2 weeks in open vats, very careful pigéage by hand during the maceration. Then pressed and aged for 10 months in old barriques and 400 L barrels before blending and bottling.


 2020 Cheverny Rouge ’Rouillon’

Soil: Clay, limestone and Silex on top of Blois Chalk.
Grape: 50% Pinot Noir, 50% Gamay
Appellation: AOC Cheverny
Age of Vines: Planted 1998

Vinification: Whole bunch fermentation that starts with macération carbonique for a few days and goes on for another 7 days in an open vat.
Very careful pigéage during the last week, then pressed and aged for 5 months in old demi-muid.


2020 Cheverny Rouge ’La Gravotte’

Soil: Clay and flint on top of Blois Chalk
Grape: Pinot Noir (with a few % Pinot Gris)
Appellation: AOC Cheverny
Age of Vines: Planted 1976 – 1981

Vinification: Whole bunch fermentation for 2 weeks in open vats, very careful pigéage by hand during the maceration. Then pressed and aged for 7 months in old barriques and 400 L barrels before blending and bottling.


2020 Touraine Rouge ’La Guerrerie’

Soil: Clay, limestone and Silex
Grape: 2/3 Côt, 1/3 Gamay
Appellation: AOC Touraine
Age of Vines: Planted 1980

Vinification: Whole bunch fermentation for 2 weeks in open vats, very careful pigéage by hand during the maceration. Pressed and aged for 10 months in old barriques and demi-muid before blending and bottling.


Peaux de Sauvignon

A Loire style chacha. The wine and press material of 2020 Sauvignon ’Cuvée Dolia’ (skin macerated orange wine made in qvevri) was distilled and aged in old oak until November 2022.
Peaux de Sauvignon comes in a 50 cl bottle with an abv of 42%.