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.

2020 Vin Blanc (also available in 20 liter Key-Keg)

Soil: Clay, limestone and silex
Grape: Sauvignon Blanc
Appellation: Vin de France
Age of Vines: Planted in 1998 – 2014
Yields: 45 hl/h

Vinification: Direct press and then fermented and aged for 5 months in tanks before bottling.


2021 Put(a)in!…Go Fuck Yourself

Soil: Clay, flint, sand and gravel
Grape: Chenin Blanc
Appellation: Vin de France
Age of Vines: Planted in 1993 – 2013
Yields: 40 hl/h

Vinification: Direct press and then fermented and aged for 5 months in tanks before bottling in the beginning of March 2022.

Extras:

A joint initiative between friends @closdutueboeuf and dryckesbutiken’s founder @ida_apan who felt a need to act constructively. After a couple of phone calls and a swift new label design the result is a bottle of wine with a clear message, no further explanation needed.
The contents is a lovely Chenin Blanc from Clos du Tue-Boeuf but with a slightly different outside than we are used to.

100 % of the proceeds from the sales of this wine will go straight to @sverige_for_unhcr and Ukraine.
At the moment the Akelius Foundation is doubling all money raised up until March 31st and therefore we want to send the money off just before the end date.
Our calculations say that when all 600 bottles are sold we will have raised 34.000 SEK
(and then double that amount when they reach UNHCR).

Even if we have not sold the whole load before march 31st we are still donating the total amount above before the end of March 2022.


2021 Vin Blanc Nouveau

Soil: Flint on limestone
Grape: Chenin Blanc from Vouvray.
Appellation: Vdf
Age of Vines: Planted 1991-2005
Yields: 50 hl/h

Vinification: Direct press after harvest that took place on September 22nd. After fermentation in stainless steel the wine was bottled on the 9th of November


2021 Le Petit Buisson

Soil: Silex and limestone on chalk
Grape: Sauvignon Blanc
Appellation: Vin de France
Age of Vines: planted 1982
Yields: 40 hl/h

Vinification: Direct press and then fermented and aged 6 months in old barriques before bottling.


2020 Cheverny Blanc ’La Gravotte’

Soil: Clay and silex on top of Blois Chalk
Grape: 70% Fil Gris 30% Chardonnay Musqué
Age of Vines: planted 1970-2000
Yields: 35 hl/h

Vinification: Direct press and then decanting the must for 1 day.  Fermented and aged 7 months in old barrels before bottling.


2020 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
Yields: 35 hl/h

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


2020 Dolia

Soil: Limestone
Grape: Sauvignon Blanc
Appellation: Vin de France
Age of Vines: planted 1990
Yields: 35 hl/h

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


2021 Pineau de la Loire 

Soil: Clay, flint, sand and gravel
Grape: 90% Chenin Blanc 10% Menu Pineau
Appellation: Vin de France
Age of Vines: Planted in 1993 – 2013
Yields: 40 hl/h

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


2020 Le Buisson Pouilleux

Soil: Sand and gravel from 1,1 hectares vineyard
Grape: Sauvignon Blanc
Appellation: AOC Touraine
Age of Vines: 50% planted in 1954, 50% 1999-2015.
Yields: 25 hl/h

Vinification: Direct press and then decanting the must for 1 day. Fermented and aged for 12 months in old barriques before bottling.


2020 Touraine Blanc ‘Le Brin du Chevre’ (Also in magnum bottle)

Soil: Chalk, flint, sand and gravel from 1,4 hectares vineyard
Grape: Menu Pineau
Appellation: AOC Touraine
Age of Vines: 65-80 years old.
Yields: 5 hl/h

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 Solange 

Soil: Calcareous clay
Grape: Menu Pineau, Romorantin.
Appellation: Vdf
Age of Vines: Planted in 1976
Yields: 30hl/ha

Vinification: Menu Pineau grapes were bought from La Cèverie, based in Cher Valley, St Aignan. Menu Pineau juice macerated with Romorantin skins for three weeks in barrel. The experimentation here was to see which variety (Romo/Menu Pineau) would be more perceptible aromatically. They wanted to do the test again in 2021 but could not because of the evident lack of grapes. The juice has been aged for 16 months in barrel.

Extras: Solange is the name of Thierry’s mother, who was a farmer with his father from 1947 to 1989. Since times were a slight bit different back then, the women didn’t have their names on the wine labels, Zoé wanted to make a tribute to her grand-mother who spend her all life in the vineyards and the cellar.


2020, 2021 ’Vin Rosé’

Soil: 50% clay, limestone and Silex on top of Blois Chalk.
Grape: 90% Gamay 10% Cabernet Franc
Appellation: Vin de France
Age of Vines: planted 1996 to 2006
Yields: 55 hl/h

Vinification: Direct slow press before fermentation and ageing in old demi muid and concrete tanks, bottling after 6 months.


2021 Vin Rouge Nouveau

 Soil: Clay and flint.
Grape: Gamay from Touraine.
Appellation: Vdf
Age of Vines: Planted 1991-2005
Yields: 50 hl/h

Vinification: 2 weeks carbonic maceration in steel tank before bottling on the 19th of November.


2021 Vin Rouge (2020 Also available in magnum bottle, 2019 in 20 L Key-Keg)

Soil: Granit, sand & schist.
Grape: 40% Carignan bought from Allberes and 60% Gamay from Beaujolais.
Appellation: Vin de France
Age of Vines: 12-22 years old.
Yields: 40 hl/h

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:
Yields: 40 hl/h

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 ’Pineau d’Aunis’

Soil: Clay, limestone and Silex
Grape: Pineau d’Aunis
Appellation: AOC Touraine
Age of Vines: Planted in 1977
Yields: 40 hl/h

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.


2019, 2020 Cheverny Rouge ’La Callière’

Soil: Clay, limestone and silex.
Grape: Pinot Noir
Appellation: AOC Cheverny
Age of Vines: Planted in 1981
Yields: 5 hl/h

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 in 1998
Yields: 5 hl/h

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 in 1976 – 1981
Yields: 40 hl/h

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 in 1980
Yields: 40 hl/h

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.


2020 Tant qu’on peut

Soil: Flint and clay on chalk.
Grape: Pinot Noir
Appellation: Cheverny
Age of Vines: Planted in 2010
Yields: 25hl/ha

Vinification: Semi carbonic maceration in stainless steel tank followed by short ageing to keep the sense of fruit.

Extras: (Here in Zoes own words) “Tant qu’on peut means As long as we can. It’s a tribute to Angelo Garand, a gipsy neighbour of ours who was killed by the police a few years ago, because he didn’t go back to prison after a permission. He was always saying ”We run as long as we can”.
From the sales of theese bottles we give back some money to help his family for the very difficult trial against the police.”