2019 Tue Boeuf Touraine La Guerrerie

2019 Tue Boeuf Touraine La Guerrerie

5 in stock


5 in stock 1.33 kg . .


2019 Touraine Rouge ‘La Guerrerie’ 67% Côt/33% Gamay. La Guerrerie is an estate parcel of 35-to-40 year-old vines named in reference to its history as a battlefield in the Hundred Years’ War. As is done is all of Tue Boeuf’s sites, it is organically farmed and harvested by hand. Like all of their red wines, La Guerrerie goes through whole-cluster, open-top, semi-carbonic fermentation in vat; it is then pressed , aged for 10-12 months in used Burgundy barrels and 400-liter demi-muids, and bottled unfiltered with minimal sulfur. 2019 has produced a beautiful “Guerrerie”. The wine shows a bright red/black color, with beautiful lush blackberry and black raspberry aromas, floral, minty, ripe and deep; the palate is sappy and supple with bright blackberry and red currant liqueur, very long and balanced with bright acidity – just a beautiful wine – luscious now but it should be very interesting with 5 to 10 years of aging. Very recommended!

They began working in their family domaine in the early 1990s, and at the heart of the operation is the 10 hectare family estate—the Clos du Tue-Boeuf—in the Cheverny appellation.

Two things define the Puzelat brothers’ rare wines: the diversity of their cuvées, and their tenacious work with nearly-extinct grape varieties that were common in the Loire not so long ago, but were put aside by the AOC for reasons having more to do with commercial simplification than quality and terroir.

The vineyards are tended on organic lines (their father never used chemicals), weed control being achieved by ploughing, and grass planted to provide further competition. The fruit is hand-harvested by a large and willing team, many of them part of the extended family – perhaps not that surprising when you consider that Thierry and Jean-Marie are just two out of seven children.

Dead vines are replaced by tip-layering adjacent vines, an ancient method which avoids the over-representation of clones in the vineyard; it has the advantage of being very cheap, but the disadvantage of creating a vine which is franc de pied, on its own roots, rather than on a phylloxera-resistant rootstock.

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