Ko In Cot We Trust 2020 Olivier Bonhomme

Ko in Cot We Trust

The vineyard and terroir

Ko in Cot We Trust comes from Cot vines (local name for Malbec) carefully cultivated in selected parcels on calcareous-clay soils that provide structure and complexity. The vineyard philosophy respects the vine’s natural cycle, avoiding any synthetic chemicals and favoring biodiversity and sustainability. Low yields concentrate aromas and elegant tannins.

The cellar approach

In the cellar, winemaking is natural and gentle: spontaneous fermentation with native yeasts, delicate macerations, and limited use of sulfur only at bottling. The wine matures in oak barrels to balance freshness and softness, preserving the varietal identity of Cot and the terroir’s expression.

Tasting notes

Colour: deep red with violet reflections.
Nose: intense and complex, with ripe black fruits, sweet spices, and light earthy notes.
Palate: rich and enveloping, silky tannins, persistent and harmonious finish with plum and dark chocolate hints.

Technical sheet

• Appellation: Vin de France

• Grapes: 100% Cot (Malbec)

• Alcohol: 13.5% vol

• Vintage: 2022

• Vinification: spontaneous fermentation, native yeasts, oak aging

• Sulfur: minimal addition

• Pairing: red meats, aged cheeses, spiced dishes

• Serving temperature: 16°–18°C

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Clos du Tue-Bœuf – Puzelat Bonhomme

A historic winemaking family in the Loire

The Clos du Tue-Bœuf is a landmark name in the natural wine world of the Loire Valley. The Puzelat family has cultivated vines here for centuries, deeply rooted in Les Montils, near Cheverny and Touraine. The turning point came in the 1990s and early 2000s when brothers Thierry and Jean-Marie Puzelat revived ancient winemaking methods, becoming pioneers of a raw, authentic approach. Today, the estate is renowned worldwide for its vibrant, uncompromising wines that tell the true story of the Loire.

Vineyard philosophy

The Clos du Tue-Bœuf practices certified organic farming and biodynamic principles, rejecting chemicals and shortcuts. The plots are old, with many vines over a hundred years old, including native varieties like Gamay, Menu Pineau, Sauvignon Blanc, and Pinot Noir. Meticulous soil care, natural grass between rows, precise pruning and hand-harvesting in small crates all serve a single goal: healthy, juicy, living grapes.

A natural approach in the cellar

In the cellar, the Puzelat-Bonhomme team stays loyal to spontaneous fermentations with wild yeasts, avoiding harsh filtration or clarification. Sulfur use is minimal or non-existent, preserving the full expressive power of the fruit. Wines from Clos du Tue-Bœuf are often slightly cloudy, energetic, sometimes challenging — but always honest. Each bottle tells the Loire’s story as a land of free, sincere, living wines.