Grape | 60% Merlot, 30% Cabernet Sauvignon, 10% Cabernet Franc, Bordeaux Blend |
Style | Dry, Red, Full Bodied, Black Fruit, Intense, Smooth, Food Friendly, Herbaceous, Complex, Fruity |
Country | France |
Region | Bordeaux Supérieur |
Volume | 75cl |
ABV | 13.5% |
Dietary | Vegetarian, Vegan |
This wine boasts a deep, dark, and purple colour with an intense yet finely balanced fruity aroma. Notes of blackcurrant and blackberry lend to a full-bodied and supple taste, complemented by well-integrated tannins and a fruity finish. For a pleasant, well-constructed and food friendly approachable Bordeaux wine, look no further than Château La Tuilerie du Puy Cuvée Tradition.
About the Producer
Château la Tuilerie du Puy, family property since 1616, overlooks the Dropt valley, in the heart of Entre-Deux-Mers. For three generations, they have been harvesting, making and bottling the delicious wines that make this estate famous.
In 1979, Jean-Pierre Regaud continued his father’s work after spending a few years overseas. He took over the vineyard and immediately began an ambitious project: equipping the Château with a modern winery, fully equipped with stainless steel vats and the latest innovations, including temperature control. From this winery will emerge fine and powerful wines; wines of great aging potential which, as the vintages and the medals accrue, will help to build the reputation enjoyed today by the Château la Tuilerie du Puy.
The next generation followed in 1996 with Michaël Regaud.
Vineyard and Winery
Grown on clay and limestone on rocky subsoils the Cabernet's Franc and Sauvignon along with the Merlot are planted in seperate plots. The vineyard planting density is 48 Hl/Ha Vines with the average vine age coming in around 35 years old. They are pruned and trained on Double Guyot
Plot by plot, each grape variety is harvested and vinified separately. The grapes are put into steel tanks for four to six weeks, allowing a slow and gentle extraction, proof of a perfect expression of the soil. The terroir of each plot is identifiable by characteristics once it has become wine due to the fruit preserving stainless steel vats in which fermentation takes place. Blending takes place once the individual wines are finished their fermentation.
Aged 12 months on lees, and cellared for 18 months before release.
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