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Chateau Le Puy

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The estate is situated on the same plateau as Saint Emilion 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 Semillon.  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 and no synthetic treatments have ever been used at the estate, which is certified biodynamic. Harvest is manual, the grapes are entirely destemmed and the cuvaison is long, continuing for two to four weeks.  Only indigenous yeast is utilized, no chapitalisation is done nor is SO2 used during the fermentation.  The “elevage” of the Le Puy wines is done according to the lunar rhythm.  The two essential red cuvées of the estate, “Emilien” and “Barthelemy” are raised in barrel for 24 months.  The wines are neither fined nor filtered before bottling.  Jean-Pierre Amoreau and his son, Pascal, oversee the vineyards and vinification.
CHATEAU-LE-PUY-EMILIEN  “Emilien” : the most important cuvée of the domaine in terms of volume is composed of 85% Merlot, 14% Cabernet Sauvignon and 1% Carmenère.  It spends a year in 50hl foudres before a year in 228L barrel.  Its approach is silky from the fine tannins and it bears a color of garnet red with a hint of ruby, a seductive wine of great elegance. Certified organic.
CHATEAU-LE-PUY-BARTHELEMY “Barthélemy”: a wine of more limited production (approximately 15,000 bottles per annum), this cuvée, 85% Merlot plus 15% Cabernet Sauvignon, is sourced from a single vineyard site known as “Les Rocs” on a plateau with a deep limestone bedrock.  The wine spends 24 months in 228L barrels (less than 10% new) with no addition of SO2 at any stage of the elevage.  A more dense and mysterious wine than its companion with a deeper robe and more firm structure, we see resemblance here to the finest old wines of its neighbors to the west in the best districts of Saint Emilion and Pomerol. Certified organic.

Retour des Îles:  The fascinatingly conceived “Retour des Îles” attempts to rediscover the character of wines in the Middle Ages that spent extended stretches at sea on merchant ships. In vintages whose quality warrants it, four particularly hardy barrels of “Barthélemy” are sent on an eight-month voyage, sailing through a multitude of latitudes and climes. These world-traveling casks are bottled upon their return without any added sulfur, and the resulting wine takes the complexity of Barthélemy to new heights: more soaring spice, a broader and more complex texture, and an unmistakable touch of salinity.

Duc des Nauves:  is certified biodynamic as of the 2015 vintage). Planted to 70% Merlot, 20% Cabernet Franc, and 10% Cabernet Sauvignon, the vineyard is situated on the same Asterie-limestone mother rock as those of Le Puy, but at a slightly lower altitude—80 meters above sea level compared to Le Puy’s 110 meters. The topsoil is slightly sandier and less clayey here, and it is a bit deeper than at Le Puy—between 1.0 and 1.3 meters. In the cellar, Duc des Nauves is both fermented (spontaneously, of course) and aged in cement, and bottled without filtration after one year. Certified organic.
Marie-Cécile: The ultra-rare “Marie-Cécile” is produced from a minuscule 80-year-old parcel planted nearly entirely to Sémillon with 20 Ugni Blanc vines intermixed. It is aged in used 500-liter demi-muids—most vintages yield only four barrels—and, like the Barthélemy, it is dynamized over the course of its elevage so that the lees are gradually and fully absorbed into the wine. No sulfur is added at any point during the fermentation or aging, and the wine offers a luscious, waxy texture with resonant flavors of preserved lemon and musky honey.
Chateau Le Puy “Rose-Marie”: The rosé at Chateau Le Puy is made by the “saignée” method.  Each vat is tasted at the beginning of fermentation, and only the most suitable are selected for this unique cuvée.   The juice is then fermented and aged in barrels for 6 to 10 months before bottling. The wine is bottled without filtration and no sulfur is added at any point.  This less technical process, along with the extended elevage, makes the “Rose-Marie” a serious and soulful Rosé.  Bright, with delicate, sweet red fruits, it is wonderful to drink upon release but has the depth to allow for at least a few years of aging.  Limited in production; about 30 cases are made available for the United States.

​Having nourished our relationship with the Amoreau family over the past 12 months, we are confident that you will find these wines to fit comfortably within the RWM portfolio … these are wines of grace, balance, purity, finesse and complexity, offering multiple pleasures over the long-term … true wines of terroir.