Touraine Sauvignon Thesee 2023 Olivier Bonhomme

Sauvignon Thésée 2023

Vineyard philosophy

Sauvignon Thésée 2023 comes from vineyards in the heart of Touraine, planted on clay-limestone soils that enhance the mineral and aromatic profile of Sauvignon Blanc. The work in the vineyard follows natural, environmentally friendly practices: no chemical herbicides, no synthetic fertilizers, only manual work and careful yield control to ensure healthy, concentrated grapes.

Cellar approach

In the cellar, the same philosophy applies: spontaneous fermentation with indigenous yeasts, no aggressive fining or forced filtration. Vinification takes place in stainless steel tanks at low temperature to preserve the fresh, varietal aromas. A short aging on fine lees adds roundness and elegance to the palate.

Tasting notes

Colour: pale straw yellow with greenish highlights.
Nose: intense notes of grapefruit, white flowers and aromatic herbs.
Palate: fresh, vibrant and mineral, with lively acidity and a sapid, citrusy finish.

Technical sheet

• Appellation: Sauvignon Thésée

• Grapes: 100% Sauvignon Blanc

• Vintage: 2023

• Alcohol: 12% vol

• Vinification: stainless steel, spontaneous fermentation, short lees aging

• Pairing: raw fish, goat cheese, vegetarian dishes

• 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.