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Clos du Tue-Boeuf Red Blend Cheverny la Guerrerie 2006

Winemaker's Notes:

Since the Middle Ages, there have been records about the lieu-dit 'le Tue-Boeuf' and its excellent wines which were enjoyed by the local nobility and the kings of France. The family name Puzelat is mentioned in 15th century documents. History, though, is not the story here. It's about two brothers, Jean-Marie and Thierry Puzelat, who tend their 10-hectare family estate in Les Montils (in the Cheverny AOC) and rent 6 hectares in a village nearby, in the Touraine AOC. The region, near the hunting grounds of Sologne, has always used a wide variety of grapes. Since the 60's, the Puzelats' father had been making his own selections of vines to replant, and left them with vines of Sauvignon Blanc, Chenin Blanc, Chardonnay, Pinot Gris, Menu Pineau (or Arbois), Pinot Noir, Gamay, Cabernet Franc and Côt (or Malbec). Jean-Marie (the older brother by 10 years) was joined on the estate by Thierry in the early 90's and they began converting their vines to organic viticulture. When the Cheverny AOC was created with the 1993 vintage, some varietals became outlawed from the blends, and the brothers started a yearly struggle to get their wines accepted under their appellation. Now, when a wine is rejected, they sell it under a Vin de Pays or Vin de Table label; their customers know and trust their work and methods. This is a blend of 75% Cot and 25% Gamay and definitely earns its wacky wine moniker. Very earthy (polite term for barnyardy) with extremely bright fruit such as plum, spice, fresh herbs with ash and wood notes. Dusty, earthy, minerally, complex and savoury. Structured as much by acid as by tannins. Despite its brightness it is definitely on the dark berry fruit side of things. As with other 'low sulphur' wines you can't escape the ping of wild yeast which manifests itself here as warm, doughy smells. This is very full-bodied due to the high content of Cot but the Gamay softens it and makes it accessible. Chill it for half an hour in the fridge, then carafe it. Bear in mind this wine and its idiosyncratic nom-du-guerre when you next exclaim 'I could murder a steak'. La Guerrerie smells and tastes as if it has slaughtered quite a lot of beef in its time and knows where the bodies are buried.

Region: France » Loire » Touraine » Cheverny

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Color: Red
Blend: Malbec, Gamay
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External Reviews for Clos du Tue-Boeuf Red Blend Cheverny la Guerrerie

External Review
Source: Astor Wines & Spirits
07/31/2008

A red blend of Gamay and Côt (Malbec). Fleshy and rich with blackberry and red currant fruit notes.



Since the Middle Ages, there have been records about the lieu-dit 'le Tue-Boeuf' and its excellent wines which were enjoyed by the local nobility and the kings of France. The family name Puzelat is mentioned in 15th century documents. History, though, is not the story here. It's about two brothers, Jean-Marie and Thierry Puzelat, who tend their 10-hectare family estate in Les Montils (in the Cheverny AOC) and rent 6 hectares in a village nearby, in the Touraine AOC. The region, near the hunting grounds of Sologne, has always used a wide variety of grapes. Since the 60's, the Puzelats' father had been making his own selections of vines to replant, and left them with vines of Sauvignon Blanc, Chenin Blanc, Chardonnay, Pinot Gris, Menu Pineau (or Arbois), Pinot Noir, Gamay, Cabernet Franc and Côt (or Malbec). Jean-Marie (the older brother by 10 years) was joined on the estate by Thierry in the early 90's and they began converting their vines to organic viticulture. When the Cheverny AOC was created with the 1993 vintage, some varietals became outlawed from the blends, and the brothers started a yearly struggle to get their wines accepted under their appellation. Now, when a wine is rejected, they sell it under a Vin de Pays or Vin de Table label; their customers know and trust their work and methods. This is a blend of 75% Cot and 25% Gamay and definitely earns its wacky wine moniker. Very earthy (polite term for barnyardy) with extremely bright fruit such as plum, spice, fresh herbs with ash and wood notes. Dusty, earthy, minerally, complex and savoury. Structured as much by acid as by tannins. Despite its brightness it is definitely on the dark berry fruit side of things. As with other 'low sulphur' wines you can't escape the ping of wild yeast which manifests itself here as warm, doughy smells. This is very full-bodied due to the high content of Cot but the Gamay softens it and makes it accessible. Chill it for half an hour in the fridge, then carafe it. Bear in mind this wine and its idiosyncratic nom-du-guerre when you next exclaim 'I could murder a steak'. La Guerrerie smells and tastes as if it has slaughtered quite a lot of beef in its time and knows where the bodies are buried.

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