|Production Method||Natural, Biodynamic, Organic|
|Producer||Chateau Le Puy|
|Region||Bordeaux, Cotes de Francs,France|
|Wine Type||Red Wine|
|Wine Style||Medium bodied|
|Terroir||The vineyards are 110 meters above sea level and the soil consists of clay, flint and limestone.|
|Total Sulphur||Below 50mg/l|
|Maturation||Matured in oak barrels and casks for 24 months|
|Annual Production||0 - 5,000 bottles|
|Ageing Potential||50 years from the vintage|
Chateau Le Puy Emilien 1994
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- Chateau Le Puy 1994, Biodynamic wine, Natural Wine of exceptional class and ageing potential. No added sulphur. Who said wines with no sulphur cannot age. Chateau Le Puy is certainly ageing better than many more illustrious bottles from the 80s and 90s which are riddled with chemicals. This lovely old wine has a nose of dried red berries, currants, cassis, cocoa, caramel, and a myriad of other scents. The appearance although garnet shows the wine still has time to go. On the palate it is deep, tight, with still young and firm tannins giving structure. The wine is drinking very well but will go on comfortably for a good few years.
Owned by the Amoreau family since 1610, Château Le Puy overlooks the Dordogne valley on the same geological plateau as Saint-Emilion and Pommerol, once called the ‘Plateau of Wonders’.
The Château was originally built at the beginning of the 17th century and later extended in 1832 by Barthélémy Amoreau. There are 35 hectares of vines spread over three plots with soils made of clay, limestone and silica. It's quite common to find some sharpened flints between the vines as some parts used to be battlefields in medieval times. There vines are 85% of Merlot, 14% Cabernet Sauvignon and 1% of very old vines of Carménère. There is also a small patch of old vines of Semillon from where they make their delicious un-sulphured white Marie Cecile. The current crop of family wine makers, Jean-Pierre, Françoise and Pascal are the 15th generation and winemaking methods have barely changed in all that time meaning that Chateau Le Puy Claret has a taste reminiscent of the 1940's and 1950's (so i am told) truly reflecting the terroir, the moderate climate and the finesse of the grapes varieties. They work using biodynamic principles, no chemicals, low yields, no yeasting nor chaptalization, long ageing and very low added sulphites if any. These are rare bottles in Bordeaux, not trying to impress wine critics or grab headlines, not trying to fetch mind boggling prices on the international markets (although the older they get, the pricier they become) and not trying to express anything other than what they can produce in their vineyard. They are bottles of Bordeaux that made me like Bordeaux again and although we have rarely had the opportunity to taste the very old vintages, we know these wines age majestically.
A wine maker according to Jean Pierre Amoreau....‘Being a wine grower is being an artist with method, audacious with reflection, enthusiast with meditation, ardent with patience, stubborn with imagination, thrifty with generosity.’ COOL!
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Natural Yeast Fermentation
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