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.
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.
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.

Download Le-Puy tech sheet
Domaine NameChateau Le PUY
Family/Owners NameAmoreau
How many years has the family owned the domaine?Over 400 years
How many generations?14th and the 15th on it way
How many hectares of vines are owned?54
Are your vineyards or wines Organic or Biodynamic Certified? If yes, in the EU? In the US? If no, are you in the process of becoming certified? When?Certified organic / Ecocert and Biodynamic / Demeter. NOP USA
Describe your vineyard management practices (e.g. low-intervention, organic, biodynamic, standard, etc.).90 hectares of land and a production from 54 hectares , for 1 hectare in production , 1 hectare in biodiversity to restore what the monoculture killed.
PLEASE ALSO ADDRESS THE FOLLOWING IN YOUR REPLY:The vineyard has never been treated with pesticide , anti grass, etc since 1610, for a soil full of life : key factor for the expression of the terroir.
Do you practice green harvest? Leaf thinning?Vineyard managed upon the biodynamic approach following the moon calendar
How do you fertilize?The best plots of lands are plowed by horses . We have got four of them. No green garvest , no leaf thinning (ripping by photosynthesis ), no usage of fertilizers.
Do you typically sell or buy any grapes? Please specify.We don’t sell or buy grapes
Do you sell off any of your wine en vrac?no
AppellationFrancs Cotes de Bordeaux
Cepage/Uvaggio85% Merlot 7/6% Cab francs 6/7% cab sauvignon 1% Malbec 1% carmenere
%ABVBetween 12.5% and 13.5% by vol depending on the year
# of bottles produced180 000
Grams of Residual SugarLess possible
Vineyard/lieu dit name(s) and locationsSt Cibard on “the plateau of the wonder” , 110m above sea level
Exposures and slope of vineyardsVariety of exposures. +/- 30 hectares on the plateau Highest point 110m above sea level and the rest on the side of the plateau .
Soil Types(s)Red clay ( 60% ) + silt + limestone ( 30-60cm ) on asteries limestone plateau ( plateau of St Emilion , Pomerol )
Average vine age (per vineyard)50 years
Average Vine Density (vines/HA)5500 / h
Approximate harvest date(s)End of September
% whole cluster, % destemmed100% destemmed
Fermentation: vessel type and sizeFermentation in concrete vat . Cap immersed fermentation ( unique in Bordeaux )
Duration of cuvaison2-3weeks for both fermentations
Duration of contact with lees2-3weeks
Select or indigenous yeast?Indigenous yeast only. The DNA of our wine !
Please share notes about winemaking process for this wine. Cap immersed fermentation with no addition of yeasts or sulphur.
PLEASE ADDRESS THE FOLLOWING, IF APPLICABLE:Both fermentations ( alcoholic and malolactic ) happens naturally without any interference
pump-overs, punch-downs, racking, movement/transfer of wine done by gravity or pumping?), battonnage, malolactic fermentation allowed, chaptalizationNo maceration post fermentation. No chaptalization
Elevage: vessel type(s) and size(s)Elevage in « 50Hliters foudres » 12months then 12months in Bordeaux barrels. No new oak ! some of our foudre are over 115years old . Dynamisation ( sort of batonnage ) during the elevage on fruit days. Open air racking
Duration of elevage24 months minimum
Duration of bottle ageing before release to US market1 year
Do you practice fining and filtration? If yes, please describeNo fining or filtration
Do you add sulfur? If so when and how much? How much sulfur remains in the wine at release?Only on the cuvee Emilien during the racking. Emilien 2011 : 25mg / L. Emilien 2013 : 0 mg / L. The addition of sulphur is done only if necessary. The rest of the cuvee are sulphur free.
Vins Rosés
Commentaire sur la processus Saigné ? Presse Directe?Saignée , 100% Merlot
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