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Chateau le Puy - 'Rosé Marie' - Rosé of Merlot - Bordeaux, FR - 2018
Chateau le Puy - 'Rosé Marie' - Rosé of Merlot - Bordeaux, FR - 2018
Load image into Gallery viewer, Chateau le Puy - 'Rosé Marie' - Rosé of Merlot - Bordeaux, FR - 2018
Load image into Gallery viewer, Chateau le Puy - 'Rosé Marie' - Rosé of Merlot - Bordeaux, FR - 2018

Chateau le Puy - 'Rosé Marie' - Rosé of Merlot - Bordeaux, FR - 2018

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Chateau Le Puy “Rose-Marie”: The rosé at Chateau Le Puy is made by the “saignée” method. Each vat is tasted at the beginning of fermentation, and only the most suitable are selected for this unique cuvée.  The juice is then fermented and aged in barrels for 6 to 10 months before bottling. The wine is bottled without filtration and no sulfur is added at any point. This less technical process, along with the extended elevage, makes the “Rose-Marie” a serious and soulful Rosé. Bright, with delicate, sweet red fruits, it is wonderful to drink upon release but has the depth to allow for at least a few years of aging. Limited in production; about 30 cases are made available for the United States. --- The estate is situated on the same plateau as Saint Emilion and Pomerol and sits on the second highest point in the Gironde at 110 meters above sea level (approximately 350 feet). The vineyards are planted to a number of red varieties, including Merlot (85%), Cabernet Sauvignon (6%), Cabernet Franc (7%) along with a touch of Malbec and Carmenère. The exclusive white variety is Semillon. The soil type varies but is principally a mix of clay, silex and limestone, with very high acidity levels. The average age of the vines is 50 years and no synthetic treatments have ever been used at the estate, which is certified biodynamic. Harvest is manual, the grapes are entirely destemmed and the cuvaison is long, continuing for two to four weeks. Only indigenous yeast is utilized, no chapitalisation is done nor is SO2 used during the fermentation. The “elevage” of the Le Puy wines is done according to the lunar rhythm. The two essential red cuvées of the estate, “Emilien” and “Barthelemy” are raised in barrel for 24 months. The wines are neither fined nor filtered before bottling. Jean-Pierre Amoreau and his son, Pascal, oversee the vineyards and vinification.
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