Description
The wine shows ripe aromas of pear, fig, almond, lemon confit, fines herbes and stone. The palate is ripe and round but balanced by firm acidity and mineral flavors framing the ripe white fruits. The finish is long and juicy with bright acidity and chalky minerals.
100% Sauvignon Blanc (prior to 2018, it was a Sauv Blanc/Chard blend labelled as P’tit Blanc). The “Vin Blanc” is the starting point for Tue-Boeuf’s whites. As for the entry-level “Vin Rouge”, the fruit comes from Touraine vines which the Puzelat family works organically but does not own; the soils are a mix of clay, flint, gravel, quartz and sand. As for all Tue Boeuf wines, the Vin Blanc fruit is hand-harvested, whole-cluster-pressed, fermented spontaneously with natural yeasts in tank and not racked; unlike the rest of the line-up, it is fined and very lightly sulfured (just 2 mg) at bottling.
