Why it matters
The producer
The Puzelat family name appears in 15th-century documents, while the current cellar works with spontaneous fermentation, indigenous yeasts and little sulfur. That meeting of old family roots and deliberately hands-off cellar work defines Clos du Tue Boeuf more clearly than a single grape variety could.
Thierry and Zoë Puzelat now run the estate. Jean-Marie Puzelat retired after the 2018 vintage, following decades in which the domaine became closely associated with Loire natural wine. Its wines are built from varied plantings and different legal categories, so the name on the label tells part of the story, while the grape and cellar method complete it.
Place and vineyards
Where the wines begin
Les Montils sits in the Loire Valley's Loir-et-Cher, where Clos du Tue Boeuf farms parcels mainly classified as AOC Cheverny. Some vineyards are labelled AOC Touraine. These appellation names set the legal frame for the bottles, but they do not describe one uniform blend across the estate.
The range therefore moves through different grapes and label categories. Sauvignon Blanc, Chardonnay, Chenin Blanc and Romorantin support the white-wine side, while Gamay, Pinot Noir, Côt and Pineau d'Aunis bring red varieties into the estate's mix. A bottle's appellation, grape and cuvée name work together to indicate where it sits within that range.
In the cellar
Vineyards and cellar
Organic farming began in 1996, and the estate is Demeter biodynamic certified. The vineyards bring together clay, flint and limestone, with a planting list that ranges from Sauvignon Blanc and Romorantin to Gamay, Pinot Noir, Côt and Pineau d'Aunis. That spread supports both white and red wines, with different grapes carrying the site into different textures and fruit profiles.
In the cellar, fermentation starts spontaneously with indigenous yeasts. No sulfur is used during fermentation or ageing, and a tiny homeopathic dose may be added at bottling when absolutely necessary. The wines are consequently described through vitality, freshness and mineral dimension, with acidity and stony detail doing much of the work in the finish.
Wines to know
The range in view
The estate's range is broad in grape and label category. Sauvignon Blanc, Chardonnay, Chenin Blanc, Menu Pineau and Romorantin form the white-grape palette, while Gamay, Pinot Noir, Côt and Pineau d'Aunis bring red-fruited and darker-toned varieties into the picture. Most parcels are AOC Cheverny, with some AOC Touraine, so the appellation on the label sits alongside the grape and cuvée name.
Romorantin 'Frileuse' is a named white reference with complex mineral character, a fine feel and high acidity. Its fruit detail runs through citrus and pear, with a spicy edge. Le Buisson Pouilleux offers a different register: a linear shape, fine texture and a stony mineral edge on the finish. Across the range, freshness, acidity, mineral character, fruit detail and a clean finish are more useful guides than a complete list of cuvées.