Vignobles PueyoFive Generations of Right Bank Excellence
Three centuries of winemaking. Château Belregard-Figeac since 1853. Christophe Pueyo's natural evolution: organic, biodynamic, Stockinger foudres, minimal sulfur.
From 1853 to Christophe—three centuries and five generations in Libourne
The Pueyo family has been actively involved in the world of winemaking for three centuries. They have owned Château Belregard-Figeac—a Saint-Émilion Grand Cru—since 1853, passing it down through five generations of stewardship [^257^][^282^].
For decades, the family's wines have been part of the Neal Rosenthal portfolio, with Belregard-Figeac imported since the 1996 vintage and the Bordeaux Rouge (Tellus Vinea) since 2002. These were always wines of honesty and classic Right Bank character, but the arrival of the fifth generation marked a turning point [^257^].
"Christophe began making changes at the domaine, converting their vineyards to organic viticulture and making some dramatic changes to the élevage. The results have been crystal-clear—the wines exhibit a purity of fruit and vibrant energy that was not present in the past."
Today, the estate controls 25 hectares total: 16 hectares Bordeaux AOC, 7.2 hectares within Saint-Émilion AOC (Grand Cru), and 1.5 hectares planted to white grapes. The domaine produces wines under multiple labels, each representing different terroirs and approaches within the Pueyo philosophy [^257^][^256^].
From barriques to Stockinger foudres—Christophe's gentle revolution
When Christophe Pueyo took control of the domaine from his father and uncle in 2010, he began a methodical evolution toward natural winemaking. First came the conversion to organic viticulture, then biodynamic practices. But the most dramatic changes came in the cellar [^257^].
Since 2012, Christophe has systematically replaced the small barriques (225L Bordeaux barrels) that dominated the cellar with neutral demi-muids (500-600L) and foudres (large wooden vats), sourced from the renowned Austrian cooperage Stockinger. These larger formats allow for slower, gentler aging without overwhelming the fruit with oak [^257^][^269^].
The winemaking is now characterized by: natural yeast fermentation, minimal pumping over and pigeage (gentle extraction), cold maceration for 3 days before fermentation, very little sulfur (typically about 6 grams per hectoliter), and no filtration before bottling. The results are wines of "purity of fruit and vibrant energy that reminds us of Bordeaux in its mid-century glory" [^257^][^256^].
- Natural yeast
- Stockinger foudres
- 6g sulfur max
- No filtration
- Organic/biodynamic
- Gentle extraction
Belregard-Figeac, La Fleur Garderose, Tellus Vinea—three expressions of Libourne
Château Belregard-Figeac
Owned by the Pueyo family since 1853. The historic estate that represents the pinnacle of the family's Right Bank holdings. Since Christophe's changes, it shows "significant improvements" with purity of fruit and energy. The classic Saint-Émilion terroir—limestone and clay—shines through without heavy oak masking [^257^][^274^].
La Fleur Garderose
The more serious companion to Tellus Vinea. A 60% Merlot, 40% Cabernet Franc blend with élevage in cement tanks. The selection of the best vats from the Pueyo cellar, showing greater structure and concentration than its counterparts. Cold maceration, natural fermentation, cement aging [^263^][^264^].
Tellus Vinea
The flagship "hors categorie" Bordeaux Rouge. Predominantly Merlot with Cabernet Franc, from vineyards bordering Lalande de Pomerol. Three-day cold maceration, 8-10 day fermentation, élevage in stainless steel and cement. Egg-white fining. A wine "of depth and length that exceeds by many dimensions its classification as a simple Bordeaux Rouge" [^256^][^265^][^273^].
Orchis & White Labels
From 1.5 hectares of white grapes including Sauvignon Blanc and Sémillon. "Orchis" is a sensuous, mineral-driven Sémillon from limestone-rich soils outside Saint-Émilion. The white program represents Christophe's experimental side—natural yeast, minimal sulfur, expressions of Bordeaux blanc rarely seen [^272^][^257^].
Tellus Vinea, La Fleur Garderose, Orchis—natural Bordeaux with classic soul
Tellus Vinea
Predominantly Merlot with a touch of Cabernet Franc for structure. From vineyards bordering Lalande de Pomerol. Three-day cold maceration, then 8-10 day fermentation with natural yeasts. Élevage in stainless steel and cement tanks—no small barrels. Racked several times, bottled after egg-white fining. "Clearly hors categorie"—a wine of depth and length that exceeds its humble Bordeaux Rouge classification [^256^][^265^][^273^].
Cold maceration
Cement/stainless
~8,000 bottles US
Château Belregard-Figeac
The historic estate since 1853. Full-bodied and supple, with layers of ripe plum, blackberry, and black cherry framed by notes of cedar, tobacco, and spice. Since Christophe's changes (2010+), shows significant improvement with purity of fruit and vibrant energy. A classic Right Bank wine with modern natural sensibility—proving that Saint-Émilion can be both traditional and progressive [^257^][^274^].
Limestone/clay
Stockinger foudres
Natural yeast
La Fleur Garderose
The selection of the best vats from the Pueyo cellar. 60% Merlot, 40% Cabernet Franc. Roughly one week cold maceration with little to no pigeage or pumping over. Natural yeast fermentation in concrete tanks over ~3 weeks. Aged in combination of foudre and demi-muid (Stockinger) for ~18 months. Very little sulfur (~6g). Greater structure and concentration than Tellus Vinea [^257^][^263^].
Concrete fermentation
Foudre/demi-muid
~18 months aging
Orchis
From a parcel of 20-year-old Sémillon planted in limestone-rich soils just outside of Saint-Émilion. Sensuous and mineral-driven, with body and texture rare in Bordeaux Blanc. Fermented with natural yeasts, minimal sulfur. The name refers to orchids—delicate, complex, unexpected. A white wine that demonstrates Christophe's natural approach extends beyond the reds [^272^][^281^].
Limestone soils
Natural ferment
Minimal sulfur
Hellebore, Galipette, Achillea
Part of Christophe's natural wine exploration—wines with botanical names reflecting their character. Galipette is a floral, lifted wine with elderflower, honeysuckle, and citrus zest [^281^]. These represent the experimental edge of the domaine—natural yeast, minimal sulfur, unfined, unfiltered—showing that even historic Bordeaux estates can produce wines in the "natural" idiom without losing terroir [^279^][^257^].
No fining
Unfiltered
Botanical series
The Keystone of Natural Bordeaux
Vignobles Pueyo represents a rare bridge between Bordeaux's grand history and its natural wine future. For three centuries, the family has owned Belregard-Figeac; for decades, they have supplied classic Right Bank wines to discerning importers. But since 2010, Christophe has proven that Saint-Émilion Grand Cru can be farmed organically, fermented naturally, and aged in Stockinger foudres without losing its essential character [^257^].
Their wines—whether the humble Tellus Vinea ("hors categorie" in quality) or the historic Belregard-Figeac—exhibit "purity of fruit and vibrant energy that reminds us of Bordeaux in its mid-century glory." This is natural wine with structure, terroir with transparency, tradition with evolution. In a region often criticized for over-oaking and over-extraction, the Pueyos offer a lesson in restraint [^257^][^273^].
- Three centuries of winemaking
- Château Belregard-Figeac since 1853
- Fifth generation Christophe Pueyo
- 25 hectares total
- 7.2 ha Saint-Émilion Grand Cru
- 16 ha Bordeaux AOC
- 1.5 ha white grapes
- Converted organic 2010
- Stockinger foudres (since 2012)
- Natural yeast fermentation
- ~6g sulfur per hectoliter
- No filtration
- Neal Rosenthal portfolio
- Natural Bordeaux pioneer