Marie Cécile

Chateau Le Puy
A rare white from one of Bordeaux's most legendary biodynamic estates, farmed without chemicals since 1610 on the Côtes de Francs plateau. The family works the vines by hand, following the lunar calendar, letting the clay-limestone soils speak for themselves. Semillon and Sauvignon Blanc are fermented with native yeasts, then aged patiently to build texture without heaviness. Expect bright citrus, white peach and a touch of beeswax, wrapped in a saline, almost mineral finish that keeps you coming back. Only a tiny quantity is made each year, so if you love honest, living wines, this one deserves a place on your table.
48.79 € incl tax

-5% for 6 identical bottles

36 in stock

Wine name: Marie-Cécile

Vintage: 2019

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

Grape varieties: 100% Sémillon

Region: Bordeaux, right bank, Côtes de Francs plateau

Appellation: Vin de France (white wine produced in the Bordeaux vineyard area)

Type of vinification: Hand-harvested grapes, whole-bunch pressing, spontaneous fermentation with indigenous yeasts, fermentation and ageing in oak barrels, work carried out according to the lunar calendar, no added sulphur, no fining, no filtration

Maceration: Direct press without skin maceration, extended ageing on fine lees with periodic stirring over roughly 12 to 18 months

Colour: Bright golden yellow with amber glints and crystalline reflections

Bouquet: Candied citrus, quince and dried apricot, followed by white flowers, beeswax, hazelnut, fresh ginger and a saline, chalky note

Palate: Full and silky attack, creamy texture, notes of honey, preserved lemon and grilled almond, tensioned by a vibrant line of acidity and a long, mineral, slightly waxy finish

Alcohol content: 13% vol.

Soils: Clay-limestone with silica and iron oxide on a limestone bedrock, at around 100 metres altitude

Farming: Organic and biodynamic since 1610 for the estate, certified organic and Demeter biodynamic, no synthetic treatments, ploughing with horses on certain plots

Ageing potential: 15 to 25 years, approaching its prime from 2024

Food pairing: Lobster in sauce, grilled turbot, poultry with cream, veal sweetbreads, mature Comté, Thai and lightly spiced cuisine

Serving temperature: 12 to 14°C, decanting one hour beforehand recommended