Touraine Sauvignon 2022 Olivier Bonhomme

Touraine Sauvignon 2022 – Clos du Tue-Bœuf

The vineyard and terroir

Touraine Sauvignon 2022 comes from Sauvignon Blanc vines rooted in the heart of the Touraine, on light clay and siliceous sandy soils that give minerality and vibrant tension. The plots are farmed with certified organic practices, manual work and minimal intervention. The Puzelat brothers hand-harvest only healthy bunches to capture the purest fruit expression.

The cellar approach

In the cellar, Touraine Sauvignon follows the natural philosophy of Clos du Tue-Bœuf: spontaneous fermentation with native yeasts, vinification in stainless steel to preserve varietal freshness, no harsh fining, gentle filtration and minimal added sulfites. The result is a crisp, clean and energetic white that truly reflects its terroir and vintage.

Tasting notes

Colour: bright straw yellow with greenish highlights.
Nose: direct and vibrant, fresh citrus, aromatic herbs and light floral notes.
Palate: taut and linear, fresh and savoury, finishing with mineral notes and a clean, persistent length.

Technical sheet

• Appellation: AOC Touraine

• Vintage: 2022

• Grapes: 100% Sauvignon Blanc

• Alcohol: 12.5% vol

• Vinification: spontaneous fermentation, native yeasts, stainless steel

• Sulfites: minimal

• Pairing: raw fish, fresh goat cheese, grilled vegetables

• Serving temperature: 8°–10°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.