Clos du Tue Boeuf Vin Rouge 2021

14,90 €

Garnet red colour. The aroma of raspberries and cherries, in the mouth is fruity, fresh, with lively acidity, light body and easy to drink.

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Producer Le Clos du Tue Boeuf
Foreign Region Country: France
Region: Loire Valley
Grapes Gamay and Carignan
Soil The vineyards are between 5 and 30 years old, and their soils are clayey-calcareous. The grapes are arvested by hand to fully respect the integrity of the grape and to make an initial selection of bunches while still in the field.
Winemaking The grapes are incubated without destemming in order to undergo a carbonic maceration and achieve a high expression of red fruit in the final wine. The vatting lasts for about 2 weeks in stainless steel tanks and the must is fermented with native yeasts, without using commercial yeasts.
Aging 4 months in oak vats.
Capacity 750 ml
Volume Alcohol by Volume: 12,34%
Temperature 14ºC - 16ºC
Harmonizations Cold meats, barbecue chicken, sausage and cheese board and sushi.

The Tue-Bœuf estate

Le Clos du Tue-Bœuf has a centuries-old history. Traces of this vineyard of 11 ½ arpents, located at the lieu-dit “Le Tue-Bœuf” in Les Montils, first appeared back in the Middle Ages.

History tells that wines produced at Le Tue-Bœuf used to delight the royal tables, and that Francis I and Queen Claude were particularly fond of them. The precious wine is also mentioned during the reign of Henry III.

Having been present in Les Montils since the 15th century, the Puzelat family (formerly Puzelatz), may then well have something to do with this ancestral know-how.

True or not, Jean-Marie and Thierry took their time in taking over Le Clos du Tue-Bœuf. Both rather chose to pace vineyards up and down individually, in France and abroad, before returning to the family estate.

Jean-Marie was the first to make up his mind: after several years of experiences in Champagne, punctuated with travels, he took over the vineyard in 1990.

Thierry waited a bit longer. After having pampered Saint-Emilion and Bandol vines and left for Montreal for a while, he came back to Les Montils in 1994.

Since then, Le Clos du Tue-Bœuf consists of Jean-Marie and Thierry – the Puzelat brothers.

A vineyard between Touraine and Cheverny
A special feature of Le Clos du Tue-Bœuf is its location on a clay soil composed of flint Blois chalk on south and southeast hillsides overlooking the Beuvron.

It has been entirely renewed during the 1960s to enhance this peculiar terroir.

Secluded from other agricultural areas, the vines at Le Tue-Bœuf are inserted in a patchwork of wild lands and woods that maintains a balanced ecosystem.

Dry Sweet
Un-oaked Oak aged
Light Full-bodied
Drink now To cellar

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