Marie Cécile

Chateau Le Puy
A white Bordeaux with real character, born on the famous Côtes de Francs plateau where this family estate has farmed without chemicals since 1610. Thirteen generations have nurtured these clay-limestone soils biodynamically, and you can taste that care: Sémillon and Sauvignon grapes hand-picked at perfect ripeness, fermented with native yeasts and aged in oak for depth. Expect citrus zest, white peach and honeyed notes wrapped around a lively, saline finish that keeps you coming back. Pair it with grilled fish, creamy goat's cheese or simply enjoy it chilled on a warm evening. Pure, honest winemaking from one of Bordeaux's natural pioneers.
47.60 € incl tax

-5% for 6 identical bottles

12 in stock

Wine name: Marie-Cécile

Vintage: 2022

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)

Vinification method: Hand-harvested grapes, gentle whole-bunch pressing, natural settling, fermentation with indigenous yeasts only, no added sulphur during fermentation, ageing on fine lees in tank and in old barrels for around 9 to 12 months, bottling according to the lunar calendar, no fining, light filtration if needed, minimal sulphur at bottling

Maceration: No skin maceration; direct pressing with a short pre-fermentation settling at low temperature

Colour: Pale gold with bright green-tinged reflections

Bouquet: Yellow peach, lemon zest, acacia flower, beeswax, dried hay and a touch of flint

Palate: Full and silky attack, creamy texture from lees ageing, saline and mineral mid-palate, lively citrus freshness and a long finish on white fruit and aniseed

Alcohol content: 13% vol.

Soils: Clay-limestone with silica and gravel on a limestone plateau at around 100 metres altitude

Farming: Certified organic and biodynamic (Demeter), no synthetic treatments, horse ploughing on certain plots, non-interventionist philosophy applied since 1610

Ageing potential: 10 to 15 years from the vintage

Food pairing: Grilled sea bass, scallops, poultry in cream sauce, veal sweetbreads, goat's cheese and mature Comté

Serving temperature: 11 to 13°C, decanting recommended for young bottles