Clos Puy Arnaud (750ml)
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Clos Puy Arnaud is an organic and biodynamic wine estate making wine under the Grand Vin de Bordeaux Appellation with a history dating back to back to at least 1871 in the Cotes de Castillon region- the modern era for the estate begins in the year 2000 when Thierry Valette purchased it. Thierry is related to the Valette family that also own Chateau Troplong Mondot and previously, Chateau Pavie. The 11 ha Right Bank vineyard of Clos Puy Arnaud is planted to 70% Merlot, 25% Cabernet Franc, and 5% Cabernet Sauvignon. Their goal is to increase the amount of Cabernet Franc in the vineyards over time to 40% and they’re are also planning on adding a small parcel of Petit Verdot and perhaps Malbec as well. On average, the vines are close to 30 years of age but they also have old vines that are more than 60 years of age. With a terroir of limestone and clay soils, they’re located on the top of the Castillon plateau and the limestone soil is unique, known as asteries, which is the hardest type of limestone found in nature.
On the nose, aromatics of crushed stones, cacao, tobacco, and grill char as well as blueberry, black plum, and violets. Medium-plus in body, reminiscent more of elite-level Saint-Émilion bottlings than of juicier, more chocolatey Pomerol. It is rigid and upright, with great energy and tannins that loosen their grip after about an hour in a decanter. Pair with cheese, pork dishes, and a variety of red meats.
Made from 75% Merlot and 25% Cabernet Franc, the grapes come from the Cotes de Bordeaux vineyard, using biodynamic farming techniques since 2008. Harvested by hand from vineyards on the plateau and slopes of the Castillon-Côtes de Bordeaux AOC., the vines have an average age of 30 years. Once a cold, pre-fermentation maceration is complete, the grapes are whole berry vinified with indigenous yeasts in large oak barrels, stainless steel tanks and cement tanks. Malolactic fermentation takes place in a combination of vats and French oak barrels. The wines are then aged in 30% new, French oak barrels for 12 to 14 months before bottling.