Chateau le Puy
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The New York Times: Bordeaux Estate Makes Fine Wines Naturally
The New York Times: Wine That's Not Only Natural, It's Alive
Decanter: Chateau Requests Bordeaux’s First-ever Single-vineyard Appellation
Château le Puy is deeply grounded in history and produces wines according to ancient traditions that have proven their value over time. The Amoreau family of Château le Puy has owned the estate since 1610, continuously tending the vineyards now for over 400 years. Today, Jean-Pierre Amoreau and his son, Pascal, oversee the viticulture and vinification. The wines are produced according to organic and biodynamic methods, both in the vineyards and in the cellar. This harkens back to far-away times when “natural” was all that any wine grower could be.
Château le Puy is situated on the same plateau as Saint-Émilion and Pomerol and sits on the second highest point in the Gironde at 110 meters above sea level (approximately 350 feet). The vineyards are planted to a number of red varieties, including Merlot (85%), Cabernet Sauvignon (6%), Cabernet Franc (7%) along with a touch of Malbec and Carmenère. The exclusive white variety is Sémillon. The soil type varies but is principally a mix of clay, silex and limestone, with very high acidity levels. The average age of the vines is 50 years. No synthetic treatments have ever been used at the estate, which is certified biodynamic (view certifications).
Work in the winery is done according to the lunar calendar. Harvest is manual. The grapes are entirely destemmed. The wines are created without any added sulfites, sugars or yeast during the fermentation process. Wines mature for 24 months in oak with regular stirring in the barrel scheduled according to the lunar cycle. Wines are neither fined nor filtered before bottling, which takes place in the middle of the lunar cycle.