From the Côtes de Francs plateau, this cuvée comes from a family estate farmed without chemicals since 1610 – biodynamic, hand-harvested and famously pure. Merlot leads the blend, joined by Cabernet Sauvignon, Cabernet Franc, Malbec and a touch of Carmenère, grown on clay-limestone soils rich in iron oxide. Fermentation happens with native yeasts only, no added sulphur, followed by gentle ageing in large oak barrels and a dynamisation before bottling. The result is wonderfully fresh and lively: red berries, crushed herbs, silky tannins and a mineral finish. A natural Bordeaux with real soul, lovely now and happy to age.
31.54 € incl tax

-5% for 6 identical bottles

24 in stock

Wine name: Emilien

Vintage: 2022

Producer: Château Le Puy (Amoreau family, Saint-Cibard)

Grape varieties: approximately 85% Merlot, 9% Cabernet Sauvignon, 5% Cabernet Franc, 1% Carmenère and Malbec

Region: Bordeaux, right bank, Côtes de Francs plateau

Appellation: Francs Côtes de Bordeaux

Type of vinification: hand harvesting, sorting, gravity-fed filling of concrete and wooden vats, fermentation with indigenous yeasts only, no added sulphur during fermentation, no chaptalisation, ageing for around 18 to 24 months in oak barrels, racking according to lunar cycles, bottling without fining and without filtration, minimal sulphur at bottling

Maceration: gentle maceration of roughly three to four weeks, punching down and pumping over kept light to preserve freshness

Colour: bright ruby red with crimson highlights, medium intensity

Bouquet: red cherry, raspberry and blackcurrant, with violet, liquorice, sweet spice and a fine chalky, earthy note

Palate: supple and digestible, silky fine-grained tannins, lively acidity, red fruit and peppery spice, saline mineral finish of good length

Alcohol content: 13.5% vol.

Soils: clay and limestone with silica, on a plateau at about 110 metres altitude

Farming: certified organic and biodynamic, no chemical inputs since 1610, ploughing with horses on certain plots, herbal teas and compost

Ageing potential: 15 to 25 years, drinking well from 2025

Food pairing: grilled red meats, roast lamb, duck breast, mushroom dishes, mature cheeses, charcuterie

Serving temperature: 16 to 17 °C, decanting recommended for one hour