Touraine Sauvignon Pob 2022 Olivier Bonhomme

Sauvignon POB 2022

Vineyard philosophy

The Sauvignon POB 2022 comes from carefully tended vines rooted in clay-limestone soils that enhance the minerality and freshness typical of this grape. The vineyard work follows environmentally respectful practices, with minimal intervention and manual harvesting to select only the healthiest, ripest clusters.

Cellar approach

In the cellar, spontaneous fermentation with indigenous yeasts preserves the full expression of Sauvignon Blanc. Vinification takes place in temperature-controlled stainless steel tanks to protect the varietal aromas. No harsh clarification; short aging on fine lees adds extra complexity and freshness.

Tasting notes

Colour: bright straw yellow.
Nose: intense and vibrant, with citrus notes, aromatic herbs and subtle mineral hints.
Palate: crisp and lively, highly drinkable, with bright acidity and a clean, savoury finish.

Technical sheet

• Appellation: Sauvignon POB

• Grapes: 100% Sauvignon Blanc

• Vintage: 2022

• Alcohol: 12.5% vol

• Vinification: stainless steel, indigenous yeasts, short aging on lees

• Pairing: raw fish, grilled vegetables, fresh cheeses

• 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.