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Clos du Tue Boeuf Vin Rosé 2021
14,90 €
Fresh, light and fruity rosé wine, with mineral touches and hints of cinnamon and herbaceous notes. In the mouth, it is slightly crisp and with balanced acidity.
| Producer | Le Clos du Tue Boeuf |
| Foreign Region | Country: France Region: Loire Valley |
| Grapes | Pineau d'Aunis, Gamay and Cabernet Franc |
| Winemaking | The grapes are pressed directly when they arrive in the cellar and the alcoholic fermentation is carried out with native yeasts in fibre tanks. |
| Aging | Stainless steel tanks. |
| Capacity | 750 ml |
| Volume | Alcohol by Volume: 11,25% |
| Temperature | 7ºC - 9ºC |
| Harmonizations | Salads, shellfish, canned fish and raw vegetables. |
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.
