Steeped in history, Le Puy was first built in the early 17th century. Despite the march of time, production here harks back to an older era. Unlike most Bordeaux wines, which are blended from several grapes, this estate crushes grape varieties together allowing the indigenous yeasts from different parcels and grapes to combine. This provides an extra layer of complexity during their natural fermentation process. These wines are capable of maturing for decades.
From 1990, Le Puy started to move towards sulphite-free vinification, with an extra focus on using only carefully selected grapes without added sulphites, sugars or yeasts, and then allowing the wine to barrel mature for 24 months, with regular stirring in accordance with the lunar calendar. No filtration or fining takes place. This process was implemented in full from the 1998 vintage. As such, they are certified biodynamic by Demeter.View Wines
Jean-Pierre, Françoise & Pascal
Currently run by Jean-Pierre, Françoise and Pascal – the 15th generation of the Amoreau family, who began making wine back in 1610. Le Puy takes traditional winemaking seriously, building on past innovations. In 1921, Jean Amoreau began the practice of using only the finest grapes and destemming them before vinification, significantly reducing bitterness. This was built upon in 1934 when Robert Amoreau introduced the “chapeau immerge” extraction method. A further historical flourish is the naming of wines after Amoreau family members from history.Follow Le Puy
Overlooking the Dordogne River it is not unusual to find sharpened fragments of flint in the soil from battles that took place on the land long ago. The soils at Le Puy features silica, limestones and clay, and stand at 110 metres above sea level.
The vineyard is now spread across 35 hectares, over three plots, and is located on what was once known as the “Plateau of Wonders”. Old vines are used, often more than 50 years old.Le Puy location