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Château le Puy

Posted on
23. April, 2013

HISTORY

Château le Puy lies on the same rock plateau as Saint-Emilion and Pomerol, overlooking the magnificent Dordogne valley. The chateau was known in ancient times as «Côteau des Merveilles» (the Hill of Wonders) because of the excellence of its wines. The vineyard is perched on the second highest point in the Gironde departement at 110m above sea level with a sunny, warm and dry climate.

The existing part of the Château was built by family ancestor Barthélemy AMOREAU in 1832, but the origin of the oldest part goes back to the early twelfth century. Several houses with walls made of stones and soil dominate an important energetic settlement called «cromlech». A prehistoric chipped-stone field passes through the vineyard and even nowadays, flint implements can be found.

At the beginning of the twenty-first century, modernisation work of the buildings is in progress, blending ancient and modern, to carry on the traditions handed down from generation to generation.

At Château le Puy practice ‘organic’ and ‘biodynamic’ viticulture is being practiced, a modern way of saying that they tend the vines just as their grandfathers did: without the use of chemical fertilisers, herbicides and artificial insecticides.

During the harvests, particular care is being taken to ensure that the grapes are not crushed before they reach the winery. There is practically no oxidation of the must before fermentation begins. No extra yeasts or sugars are being added.

After fermentation, the wines are transferred to seasoned oak casks and barrels for maturing. This stage can take up to two years, during which time the wine is frequently racked. Members of the family taste every barrel once a week to keep track of the wine’s development. When the time comes to bottle the wines, this is done during a waning moon and without any filtration. The corks are protected by a wax seal.

VINEYARD

Area: 51 hectares in three parcels on the same rock plateau Type of soil: Silicious-clay on clay-chalk subsoil
Type of grapes:

Reds:

85% Merlot
6% Cabernet Sauvignon

7% Cabernet Franc 1% Malbec
1% Carmenère

Whites:

100% Semillon.

Density of planting:  5,000 vines / hectare

Average age of vineyard: 50 years average

Average yield: 30 hl/hectare
(based on the last 10 years)

VINIFICATION

Grape selection: hand-picked harvests with strict selection Fermentation time: 2 to 4 weeks. Open cap fermentation. Temperature: 28 to 33° Celcius by self-regulated ciment tanks Wines sélection: several tastings by familiy commitee

RAISING

The Château le Puy sulphur-free wines are matured in seasoned casks and barrels made of fine-grain oak. The maturing period varies from one cuvée and can take up to 24 months. They are «dynamised» (a special stirring method developped by the family) regularly according to the lunar calendar and their specific needs, defined by in-house oenologists Pascal and Jean Pierre AMOREAU.

PRODUCTION

Blaise-Albert : 400 numbered bottles per year 

Barthélemy : 16,000 bottles per year

Emilien : 125,000 bottles per year

Marie-Cécile : 3,700 bottles per year

Rose-Marie : 1,200 bottles per year

Marie-Elisa : 500 bottles per year

   

  



HISTORY

Château le Puy lies on the same rock plateau as Saint-Emilion and Pomerol, overlooking the magnificent Dordogne valley. The chateau was known in ancient times as «Côteau des Merveilles» (the Hill of Wonders) because of the excellence of its wines. The vineyard is perched on the second highest point in the Gironde departement at 110m above sea level with a sunny, warm and dry climate.

The existing part of the Château was built by family ancestor Barthélemy AMOREAU in 1832, but the origin of the oldest part goes back to the early twelfth century. Several houses with walls made of stones and soil dominate an important energetic settlement called «cromlech». A prehistoric chipped-stone field passes through the vineyard and even nowadays, flint implements can be found.

At the beginning of the twenty-first century, modernisation work of the buildings is in progress, blending ancient and modern, to carry on the traditions handed down from generation to generation.

At Château le Puy practice ‘organic’ and ‘biodynamic’ viticulture is being practiced, a modern way of saying that they tend the vines just as their grandfathers did: without the use of chemical fertilisers, herbicides and artificial insecticides.

During the harvests, particular care is being taken to ensure that the grapes are not crushed before they reach the winery. There is practically no oxidation of the must before fermentation begins. No extra yeasts or sugars are being added.

After fermentation, the wines are transferred to seasoned oak casks and barrels for maturing. This stage can take up to two years, during which time the wine is frequently racked. Members of the family taste every barrel once a week to keep track of the wine’s development. When the time comes to bottle the wines, this is done during a waning moon and without any filtration. The corks are protected by a wax seal.

VINEYARD

Area: 51 hectares in three parcels on the same rock plateau Type of soil: Silicious-clay on clay-chalk subsoil
Type of grapes:

Reds:

85% Merlot
6% Cabernet Sauvignon

7% Cabernet Franc 1% Malbec
1% Carmenère

Whites:

100% Semillon.

Density of planting:  5,000 vines / hectare

Average age of vineyard: 50 years average

Average yield: 30 hl/hectare
(based on the last 10 years)

VINIFICATION

Grape selection: hand-picked harvests with strict selection Fermentation time: 2 to 4 weeks. Open cap fermentation. Temperature: 28 to 33° Celcius by self-regulated ciment tanks Wines sélection: several tastings by familiy commitee

RAISING

The Château le Puy sulphur-free wines are matured in seasoned casks and barrels made of fine-grain oak. The maturing period varies from one cuvée and can take up to 24 months. They are «dynamised» (a special stirring method developped by the family) regularly according to the lunar calendar and their specific needs, defined by in-house oenologists Pascal and Jean Pierre AMOREAU.

PRODUCTION

Blaise-Albert : 400 numbered bottles per year 

Barthélemy : 16,000 bottles per year

Emilien : 125,000 bottles per year

Marie-Cécile : 3,700 bottles per year

Rose-Marie : 1,200 bottles per year

Marie-Elisa : 500 bottles per year