COLOUR
White
TYPE
Still
VINTAGE
2023
GRAPE
Sauvignon Blanc
PRODUCER
Sarl Le Clos Du Tue-Boeuf
REGION
Loire
CHARACTERISTICS
Body
Medium
Sweetness
Dry
Acidity
Medium - High
Finish
Medium - Long
Intensity
Mid - Pronounced
AROMAS & FLAVOURS
ABOUT THIS WINE
Le Buisson Pouilleux is a distinctive white wine produced by Sarl Le Clos Du Tue-Boeuf, a pioneering estate in the Loire Valley's natural wine movement. Located in the Loir-et-Cher department of France, the Puzelat family has been crafting wines at the "le Tue-Boeuf" lieu-dit since the 15th century. Brothers Jean-Marie and Thierry Puzelat converted the estate to organic viticulture in the early 90s, with Thierry now leading alongside his daughters Zoë and Louise. This particular wine, made from 100% Sauvignon Blanc, comes from a 1.1-hectare vineyard named "Le Buisson Pouilleux," which translates to "The Bush Full of Lice." The vineyard features two parcels planted in 1950 and 1964, with some vines approaching 70 years old, rooted in clay-based soil with gravel, limestone, and flint. The decision to classify this wine as Vin de France, declassifying it from its previous AOC Touraine status, underscores the producer's commitment to their unique style and minimal intervention philosophy over strict appellation rules.
ALCOHOL
AVG. PRICE
€35
STYLE
Natural
SULPHITES
YES
When to drink
Now or Later
Ideal temperature
8-12°C
INTERESTING FACTS
Fact 01
The vineyard name 'Le Buisson Pouilleux' translates to 'The Bush Full of Lice'.
Fact 02
The Puzelat family has been making wine at 'le Tue-Boeuf' since the 15th century.
Fact 03
This wine was intentionally declassified from AOC Touraine to Vin de France.
Fact 04
Some of the Sauvignon Blanc vines used for this wine are almost 70 years old.
FOOD PAIRING
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WINE MAKING PROCESS
The Puzelat family employs organic viticulture across their vineyards, with all grapes harvested by hand to ensure quality. For Le Buisson Pouilleux, the Sauvignon Blanc fruit undergoes whole-cluster pressing. Fermentation is spontaneous, relying solely on native yeasts in large oak tanks, with no sulfur added at this stage. A portion of the grapes are direct-pressed, while another part undergoes a brief maceration of two to three days, a technique used to encourage and boost natural fermentation. Following fermentation, the wine is aged on its lees for approximately 12 months in used Burgundy barrels. Regular bâtonnage, or stirring of the lees, is performed during this period to enhance texture and complexity. The wine is bottled without fining or filtration, and with only a minimal amount of sulfur, if any, added at bottling to preserve its natural character.
