From a small parcel of clay and flint over limestone near Blois in the Loire Valley, this Pinot Noir (50%) and Gamay (50%) blend is a pure expression of the Clos du Tue-Boeuf style—transparent, energetic and deeply drinkable. The combination of Pinot Noir brings perfume, structure and finesse, while Gamay contributes juicy fruit, lift and immediate charm.

The 2023 vintage shows a vivid and expressive profile. Aromatically, it opens with wild strawberry, tart plum and raspberry from both Pinot Noir and Gamay, lifted by floral tones, citrus peel and a faint earthy spice. On the palate it is supple and sappy, with Gamay-driven red fruit brightness sitting alongside the more finely structured, savoury red cherry and plum skin character of Pinot Noir. Subtle tannins frame the wine without weight, allowing the fruit to remain fluid and energetic through the palate. The finish is long and detailed, with citrus, mineral tension and a cool chalky lift.

This is a wine that captures the clarity and vitality Clos du Tue-Boeuf are known for: unforced, vibrant and textural, with both Pinot Noir finesse and Gamay immediacy working in harmony. It is delicious now but has enough structure and detail to evolve positively over the short to medium term.

Clos du Tue-Boeuf is run by brothers Jean-Marie and Thierry Puzelat, who farm around 10 hectares in Les Montils within the Cheverny AOC, alongside additional rented parcels in nearby Touraine. The vineyards are organically farmed, hand-harvested, and fermented with native yeasts, resulting in wines defined by purity, transparency and site expression. Their work has been central to the evolution of natural wine in the Loire, producing wines that are both precise and deeply soulful.