Clos du Tue Boeuf Vin Rouge VDF 2022

A fresh Gamay from the Loire

Gamay

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Red Fruit, Mineral, and Herbaceous,

BODY: Light
DRYNESS: Very Dry
ACIDITY: Medium +
TANNIN: Medium -
ALCOHOL (%): Pronounced (12-14%)

Origin: Loire Valley (Sancerre, Pouilly-Fume & More), France

Grape Varietals:
Gamay

Winemaking:
Vegan Friendly, Organic, and Natural
Carbonic Maceration and Wild yeast

Maturation: 0-6 Months Oak Barrels

Awards:

WESTERN FOOD PAIRING
Grilled Veal with tomato compote, paella, Pork chop

ASIAN FOOD PAIRING
Smoke duck breast, Sio ba, skewers

Clos du Tue Boeuf

Jean-Marie and Thierry Puzelat are brothers who have been natural wine producers in the Loire Valley. They are somewhat "natural wine royalty" in France, having been at the heart of the nascent movement in mid-90's along with a handful of others

Description

Clos du Tue Boeuf Vin Rouge VDF 2022

Grape Varietals & Region: 100% Gamay from the Loire Valley, France. The vineyards for Clos du Tue-Boeuf Vin Rouge Gamay are between 5 and 30 years old, and their soils are clayey-calcareous. They are harvested by hand to fully respect the integrity of the grape and to make an initial selection of bunches while still in the field.

Taste Profile: A fruity and fresh nose, with metallic and meaty notes. On the palate it is also fresh, with a light body, and with fine and marked tannins. A pleasant finish with mineral touches.

Winemaking Process: Incubated without destemming in order to undergo a carbonic maceration and achieve a high expression of red fruit in the final wine. The vatting lasts for about 2 weeks in stainless steel tanks and the must is fermented with native yeasts, without using commercial yeasts. Lastly, the wine is aged for 4 to 6 months in oak vats.

Bright & Easy Reds

Easy drinking red wines with bright fruit aromas and low tannins. The wines are often released without much aging in tank, oak barrels or bottle, and are meant to be drunk early

These wines typically can be nejoyed without food, and are usually served cooler. They can be light bodied wines like Beaujolais, or light extraction styles that do not emphasize tannin & color extraction

Carbonic Maceration

Carbonic maceration is a form of whole bunch fermentation, when whole bunches of uncrushed grapes ferment from the inside out. It traditionally requires an environment full of CO2, some winemakers allow a percentage of crushed grapes to ferment & release the CO2.
While a natural process, it has been adopted as a stylistic choice to make wines fruiter & soften their tannins