# Le Buisson Pouilleux (2023)

- **Producer:** Sarl Le Clos Du Tue-Boeuf
- **Colour:** white
- **Type:** still
- **Grapes:** Sauvignon Blanc
- **Region:** Loire, France
- **Style:** Natural
- **Average price:** €35
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 8–12 °C
- **Aromas & flavours:** lemon, grapefruit, herbaceous, blossom, biscuit, cream

## About this wine

Le Buisson Pouilleux is a distinctive white wine produced by Sarl Le Clos Du Tue-Boeuf, a pioneering estate in the Loire Valley's natural wine movement. Located in the Loir-et-Cher department of France, the Puzelat family has been crafting wines at the "le Tue-Boeuf" lieu-dit since the 15th century. Brothers Jean-Marie and Thierry Puzelat converted the estate to organic viticulture in the early 90s, with Thierry now leading alongside his daughters Zoë and Louise. This particular wine, made from 100% Sauvignon Blanc, comes from a 1.1-hectare vineyard named "Le Buisson Pouilleux," which translates to "The Bush Full of Lice." The vineyard features two parcels planted in 1950 and 1964, with some vines approaching 70 years old, rooted in clay-based soil with gravel, limestone, and flint. The decision to classify this wine as Vin de France, declassifying it from its previous AOC Touraine status, underscores the producer's commitment to their unique style and minimal intervention philosophy over strict appellation rules.

## Interesting facts

- The vineyard name 'Le Buisson Pouilleux' translates to 'The Bush Full of Lice'.
- The Puzelat family has been making wine at 'le Tue-Boeuf' since the 15th century.
- This wine was intentionally declassified from AOC Touraine to Vin de France.
- Some of the Sauvignon Blanc vines used for this wine are almost 70 years old.

## Food pairing

The clean, saline character and vibrant acidity of this Sauvignon Blanc make it an excellent match for fresh seafood and light, herbaceous dishes. Its textural quality and subtle richness from lees aging can complement creamy elements without being overwhelmed. The wine's mineral notes will beautifully echo the brininess of oysters or the earthiness of goat cheese, while its herbaceous undertones will harmonize with fresh herbs and vegetables.

## Wine making process

The Puzelat family employs organic viticulture across their vineyards, with all grapes harvested by hand to ensure quality. For Le Buisson Pouilleux, the Sauvignon Blanc fruit undergoes whole-cluster pressing. Fermentation is spontaneous, relying solely on native yeasts in large oak tanks, with no sulfur added at this stage. A portion of the grapes are direct-pressed, while another part undergoes a brief maceration of two to three days, a technique used to encourage and boost natural fermentation. Following fermentation, the wine is aged on its lees for approximately 12 months in used Burgundy barrels. Regular bâtonnage, or stirring of the lees, is performed during this period to enhance texture and complexity. The wine is bottled without fining or filtration, and with only a minimal amount of sulfur, if any, added at bottling to preserve its natural character.