Clos du Tue-Boeuf

Clos du Tue-Boeuf is one of the most iconic natural wine estates in the world. Located in the Loire Valley, the domaine is a family-run operation with a history dating back to the 15th century. It was revitalized in the 1990s when brothers Thierry and Jean-Marie Puzelat took the helm, becoming pioneers of organic and low-intervention viticulture in France. Today, with Jean-Marie having retired, Thierry runs the estate with his daughter, Zoé Puzelat, continuing a legacy of crafting pure, honest, and profoundly expressive wines.

A Philosophy of Purity and Terroir

The Puzelat family's philosophy is centered on an unwavering commitment to nature. They believe their role is to be a simple intermediary between the soil and the glass, allowing the wine to express its place of origin and the character of the vintage.

  • Organic Farming: The domaine has been farmed organically since 1996, with a focus on a healthy, living ecosystem. They've consciously preserved forested areas on the estate to maintain biodiversity and soil health.

  • Low Intervention: In the cellar, their approach is radically hands-off. All fermentations are spontaneous with indigenous yeasts, and they use gravity to move the wine whenever possible. The wines are bottled without fining or filtration.

  • Minimal Sulfur: They avoid adding sulfur dioxide (SO2​) during vinification and only add a small, "homeopathic" dose at bottling if a vintage requires it to ensure stability.

The Vineyards and Terroir

Clos du Tue-Boeuf is located in the Touraine and Cheverny appellations of the Loire Valley.

  • Location: The estate is in the village of Les Montils, between the Touraine and Cheverny appellations.

  • Vineyard Area: The domaine covers around 14 hectares, including both owned and rented parcels.

  • Grape Varieties: They work with a wide range of classic Loire grapes, including Sauvignon Blanc, Chardonnay, Chenin Blanc, Gamay, Pinot Noir, Côt (Malbec), and some rare local varieties like Menu Pineau (Orbois) and Fié Gris (Sauvignon Rose).

  • Soils: The terroir is a complex mix of clay, limestone, and flint. This diversity contributes to the mineral, structured, and elegant character of their wines.

Winemaking and Process

The Puzelats' winemaking is an intuitive and careful process.

  • Harvest: Grapes are meticulously hand-harvested and sorted to ensure only the healthiest and ripest fruit is used.

  • Vinification: The reds are often fermented as whole clusters, while the whites are pressed gently. Fermentation and aging take place in a combination of stainless steel, concrete, and used oak barrels.

  • Puzelat-Bonhomme: The family also has a negociant project to work with grapes from other organic growers in the region.

Signature Wines to Discover

The wines of Clos du Tue-Boeuf are known for their lively acidity, purity, and incredible sense of place.

  • Cheverny Blanc: A classic cuvée, often a blend of Sauvignon Blanc and Chardonnay, with a beautiful balance of fruit and minerality.

  • Le P'tit Blanc du Tue-Bœuf: A pure Sauvignon Blanc known for its freshness and accessibility.

  • Rouillon: A red blend of Pinot Noir and Gamay from a specific single vineyard.

  • La Guerrerie: A red blend of Côt and Gamay that is a true expression of the Loire's red-grape potential.

Address & Contact

Clos du Tue-Boeuf is a working estate. Visits are by appointment only.

  • Address: 6 Route de Seur, 41120 Les Montils, France

  • Phone: +33(0)2 54 44 05 16

  • Email: tue-boeuf@wanadoo.fr