Chateau le Puy - Bordeaux - Rose Marie - rose - 2018 - 750 ml
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WHAT THE WINEMAKERS ARE SAYING
“This wine is obtained by running off juice from one of the vats of Merlot during the fermentation process, a practice known as ‘la saignée’. The juice is then fermented in barrels for six to ten months, with no added substances. The rosé is then bottled without filtering and without sulphites, leaving us with a perfectly natural wine. The robe can vary greatly from one year to the next, from sparkling ruby to crisp, clear rose. The nose is fresh and floral, with red fruit aromas alongside notes of peonies and white flowers. On the palate Rose-Marie is light and playful, with tannins so light they are barely detectable. A wonderful clairet, or Bordeaux rosé.” Chateau Le Puy
Set on the same rocky plateau as Saint-Emilion and Pomerol, overlooking the magnificent Dordogne valley, the area was formerly nicknamed ‘Miracle Hills’ on account of the superb wines produced here. The vineyard of Château le Puy is the second-highest point in the Gironde department. The bulk of the current Château was built in 1832 by our ancestor Barthélemy Amoreau, but the oldest sections date from the early seventeenth century.
A scattering of brick and mud-walled ruins overlook the last traces of a Gallo-Roman settlement, while these hills were also the site of a prehistoric stone tool-cutting centre: flints are still occasionally unearthed today. Building for the twenty-first century and beyond, a new program of renovation works is underway, reconciling history and modernity to preserve and promote the traditions which have been passed down from generation to generation.
Grapes: Merlot (100%)
Average Annual Production: 4,000 bottles
Parcels: From parcels sitting on a plateau at the second highest point in Bordeaux (110 m), with various exposures
Soils: Red clay, silt, and limestone top soils on top of the Asteries limestone plateau that extends to Château Le Puy from Saint Émilion.
Vines: 50 year-old vines, trained in Guyot, planted at 5,500 vines/ha.
Average Yields: 30 hl/ha
Winemaking: After de-stemming and short maceration, a portion of the Merlot destined for the Emilien is bled o of its skins and racked into neutral barrels, where it completes its spontaneous fermentation. 100% free-run juice, obtained via saignée. 6-10 months on lees. Malolactic Fermentation is spontaneous, simultaneous with alcoholic fermentation.Elevage: 6-10 months in neutral barrels