Tesnier Rouge 2023 Olivier Bonhomme

Tesnier Rouge 2023 – Clos du Tue-Bœuf

The vineyard and terroir

Tesnier Rouge 2023 comes from Gamay vines grown in the heart of Touraine, rooted in mixed soils of clay, limestone and silex that give the wine balance, freshness and pure fruit. The vines are farmed under certified organic methods, with careful manual work, strict pruning and low yields to bring only healthy, ripe bunches to the cellar.

The cellar approach

In the cellar, Tesnier Rouge follows the natural philosophy of the Puzelat brothers: spontaneous fermentation with native yeasts in open vats, with no added sulfites during fermentation. The wine matures in old barrels and stainless steel to highlight the pure Gamay character, with no heavy filtration or aggressive fining.

Tasting notes

Colour: bright ruby red.
Nose: fresh and fragrant, crunchy red berries, wild herbs and light spice hints.
Palate: juicy and crisp, light tannins, vibrant finish with raspberry notes.

Technical sheet

• Appellation: Vin de France

• Vintage: 2023

• Grapes: 100% Gamay

• Alcohol: 12% vol

• Vinification: spontaneous fermentation, native yeasts, matured in barrels and steel

• Sulfites: minimal

• Pairing: charcuterie, roast chicken, rustic light dishes

• Serving temperature: 14°–16°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.