Chateau le Puy has a straight forward aroma - complex, yet fruity. The flavour of our wine is a middle weight body containing a fresh mineral feel.  Chateau le Puy wines are round, with a velvety, silky texture, delicate tannins mostly consisting of red fruit flavour with full and tender nuances.

Overall, our wine is simply the reflection of the fruits, and the quality and taste transpire from our hard work, healthy soil, and unpredictable weather patterns.

The two principal types of vines of Pomerol are the Merlot and the Frank Cabernet.  Cabernet-Sauvignon can also be present, but in very small quantities.

The Merlot is the typical type of vine of the area from Bordeaux. 

It enters, in a quasi-exclusive way, in the composition of the wines of Pomerol. It is also an important type of vine in composition of the wines of St. Emilion today. 

 Up until the 19^th Century, it was renowned to produce Carmenere, a distinguished and high quality vine.  However, during this period the phylloxera killed all the vineyards, and the Carmenere has since been replaced by the famous Merlot, or Cabernet Franc.

Chateau le Puy still keeps a small percentage of Carmenere in its wines and we pride ourselves on this.  The Carmenere is a superior aromatic grape. We have kept Carmenere in our vineyards for many generations, and will endeavour to continue this tradition.

The Cabernet Sauvignon is a type of grape originating from Medoc that dates over 200 years.  The Cabernet Sauvignon has great adaptability, in so far as it is placed on hot and early grounds like the Medoc.

The Cabernet Sauvignon gives very coloured and deep wines.  When the Cabernet Sauvignon remains in maceration long, its tannicity is very high, while remaining of an elegant grain.

Thus the wines resulting from the cabernet sauvignon have a capacity to age very high.

The Cabernet Sauvignon is very aromatic in its youth and brings body, frame and complexity.   It produces tannic wines whose aptitude for ageing and smoothness are always appreciated.

The aroma characteristics of a young cabernet sauvignon are: blackcurrant, raspberry and violet. As time passes, these scents evolve to leather, Havana, mushrooms, cinnamon and animal scents when the Cabernet Sauvignon reaches its maturity. 

Merlot is red in colour, expressing its qualitative potentialities in the majority of the grounds of Bordeaux.  Adapted particularly well on the sandy ground and lime stones, the territory of predilection of the Merlot is in the famous names from Pomerol and St. Emilion.  It has relatively bulky grains and is announced by roundness, flexibility and the charm which it confers on the wines.

In Medoc, the Merlot makes it possible to soften the harshness of the Cabernets in the assemblies.  The Merlot gives coloured, flexible and round wines, with texture velvety and silky.  The Merlot is characterized mainly by flavours of red fruits with floral, full and tender nuances.  Delicate tannins are the Merlot's trademark. As it matures, the flavours of Merlot evolve to leather, and the slight roast nuances.

Merlot is a variety whose wines evolve generally more quickly than those of Cabernet dominance. 

The blend is inside the vineyard not by assembly.  It gives a picking of assorted grapes.  Our three blends are influenced by the minerals in our soil, which creates smooth blending. 

Such velvet robe is created with our minimum blend of Cabernet, leaving the great red colour of the Merlot as the prominent tone, created with a perfect proportionate balance of grapes. 

Our vines are in argilo-siliceous and argilo-silico-limestone on base argilo-limestone.  This characteristic gives the wines more structure and more minerality.

We use the immersed cap with automatic must dispenser.  Our cap is at all times in the juice, bringing out the grapes' fresh tannins.  This combination brings enough grape tannin, so we don't need to take use of the oak from the barrel later on, to bring in wooden tannins, making the wine heavier to the palate and the stomach.  The tannins of the grapes are therefore enough to structure the wine, and gives us the ability to age the wine our traditional way, without using foreign methods.

We use old oak barrels to promote aging.  In order to reduce the effect of oak flavouring we use the oak barrel to micro-oxygenate the wine, not to temper the expression of the soil. In effect, this extracts the minerals from the soil.  The soil is hard, but still soft enough for the enzymes from the vines to breakdown, and the roots can bring rich nutrients to the grapes.

Long sun hours from early morning till late afternoon, as no woods or hillside on our area to hide the sunrays, make a thick skin with a lot of useful wild yeast and a flesh with very concentrated fructose.

With our natural bio-dynamic cultivation, we can dynamise the vines, enrich the soil, thus cultivating healthier vines.

We age inside oak barrels of 50 hectolitres closed by aseptic plugs (with sulfur dioxide).  At the end of approximately 12 months, after several racking, we put the wine in barrels (old barrels of at least 5 years old, to avoid oak essence). Following 24 months of breeding without any additions (even sulfite), the wine is bottled without filtration.

With all the simplest processes and amazing leadership of the Amoreau family, we deliver a very smooth, elegant wine, representing the true taste of its terrain.


Characteristics: 
Wine with a garnet red robe with orange colored tintsIt has a fruity nose with a ripe red fruit aromaBest with white or red meat , and cheese; very good with spicy food.