Pierre-O Bonhomme

Pierre-Olivier Bonhomme, Les Montils

Pierre-Olivier Bonhomme started off his winemaking career already in his teens by working for Thierry Puzelat, Clos du Tue-Boeuf. While doing that, he and Thierry found other vineyards with exciting terroirs, old vines and ancient grape varieties that are rarely seen anymore. So they decided to start another domaine on the side of Clos du Tue-Boeuf (which Thierry is running with his brother Jean-Marie). And so, Château Puzelat-Bonhomme was founded!


That was more than 10 years ago, and today it’s only Pierre-Olivier Bonhomme, because since 2014 Thierry had to focus more on his family’s estate and on all the other projects he is doing. Pierre-O is also now a grown up and can take care of himself.

 Pierre-O works today with nearly 10 hectares of his own vines which they purchased when they started, and he also buys grapes from friends who work organically from 6 hectares. He likes to keep the old clones in the vineyards to keep the sense of origin in the wines and practices ‘marcoutage’ for re-planting vines when needed.

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The white wines are fruity and flirty, with depth and personality combined with nice acidity and salty, mineral finish. The reds are perfumed, elegant and on a fruity alley with great drinkability.

2019 Touraine Sauvignon

Soil: Flinty clay, limestone, chalk and sand.
Grape: Sauvignon Blanc
Appellation: AOC Touraine
Age of Vines: Planted in 1983-2008
Yields: 25-30 hl/ha

Vinification: Direct press before fermenting and then aged for 7 months in tank and some old 500 liter barrels.


2019 Touraine POB Sauvignon

Soil: Clay, limestone and chalk.
Grape: Sauvignon Blanc
Appellation: AOC Touraine
Age of Vines: planted 1987
Yields: 25 hl/ha

Vinification: Direct press before fermenting and then aged for 10 months in tank and some old 500 liter barrels.


2019 Melon de Bourgogne

Soil: Amphibolite and ortogneiss
Grape: Melon de Bourgogne
Appellation: Vdf
Age of Vines: planted 1984
Yields: 35 hl/ha

Vinification: Direct press before fermentation and ageing for 9 months in old 500 liter barrels before it went in bottle in July 2020.


2019 Touraine Sauvignon Thésée

Soil: Clay, limestone and chalk
Grape: Sauvignon Blanc
Appellation: AOC Touraine
Age of Vines: planted 1960-1977
Yields: 25 hl/ha

Vinification: Direct press before fermentation and then aged for 14 months in old 228- and 500 liter barrels.


2018 Ormeau des deux Croix

Soil: Flinty clay, clay, limestone, chalk and sand.
Grape: Chenin Blanc
Appellation: AOC Touraine
Age of Vines: planted 1995
Yields: 25-30 hl/ha

Vinification: Direct press before fermenting and then aged for 11 months in old 500 liter barrels.


2019 Tesnière Blanc

Soil: Clay and limestone
Grape: Menu Pineau
Appellation: AOC Touraine
Age of Vines: planted 1978-1988
Yields: 15 hl/ha

Vinification: Direct press before fermenting and then aged for 17 months in old 228- and 500 liter barrels.


2020 Ormeau des deux Croix Maceration

Soil: Flinty clay, clay, limestone, chalk and sand.
Grape: Chenin Blanc
Appellation: AOC Touraine
Age of Vines: planted 1995
Yields: 25-30 hl/ha

Vinification: Destemmed and macerated with the skins for 3 weeks before press and continuous fermentation. Aged in old barrels until bottling in April 2021.


2020 Telquel

Soil: Clay, limestone and grey silex.
Grape: 70 % Gamay 20% Cabernet Franc 5% Grolleau 5% Pineau d’Aunis
Appellation: Vin de France
Age of Vines: Planted in 1988-2008
Yields: 30-35 hl/ha

Vinification: Whole cluster fermentation in open vats for 1 week with some light punchdowns, then gently pressed and aged in tank and old 500 liter barrels for 7 months before bottling.


2019 Tésnière Rouge

Soil: Clay and limestone
Grape: Pineau d’Aunis
Appellation: AOC Touraine
Age of Vines: planted 1988-1993
Yields: 35 hl/ha

Vinification: Whole cluster fermentation in open vats for 12 days with some light punchdowns, then gently pressed and aged in old 228- and 500 liter barrels for 7 months before bottling.


2020 Vercherny Rouge

Soil: Clay, limestone and sand.
Grape: Pinot Noir
Appellation: Vdf
Age of Vines: planted 1989-1999
Yields: 35-30 hl/ha

Vinification: Whole cluster fermentation in open vats for 10 days with some light punch downs, then gently pressed and aged in old 500 liter barrels for 7 months before the blending and bottling.