Clos du Tue-Bœuf Vin Rouge 2025

Profile & Story

Le Clos du Tue-Bœuf is run by the Puzelat family — Thierry, Zoé and Louise — from their home estate at the lieu-dit Le Tue-Bœuf in Les Montils, in the Loire's Touraine region; the domaine has been farmed organically since 1996 and is one of the most influential natural-wine estates in the Loire Valley. Vin Rouge is a vin-de-soif blend of Gamay and Côt (Malbec), sourced from organically farmed, hand-harvested vineyards around the family's home estate in the Cher valley. The wine is made through whole-cluster carbonic maceration followed by four to six months of aging in stainless steel tanks, then bottled unfined and unfiltered.