‘La Pieuse’
Menu Pineau, Loire Valley, France
An aromatic and liberally seasoned showcase of a rare, historic Loire grape. After dropping out of high school (#followyourheart), Pierre-Olivier apprenticed at the famed Clos du Tue-Boeuf with brothers Thierry and Jean Marie Puzelat, and then worked side-by-side for many years with Theirry as Domaine Puzelat-Bonhomme. Today, Pierre-Olivier farms 10 hectares of his own vines and rents an additional six, with an admirable focus on single variety expressions of both highly favoured and near forgotten Loire valley grapes. ‘La Pieuse’ is 100% spiced, textural, densely scented and flavoured menu pineau (also known as arbois, though it does NOT originate in the Jura) purchased from nearby friends. A gentle and short handshake-of-maceration takes place to pull body, before aging in old barrels promotes self discovery through controlled oxygen contact. Baked apple, cinnamon, frankincense and tumeric, meet Pacific Rim salinity & a windy minerality that refreshes. Enjoy anywhere you’d have a chenin blanc or savagnin, think freshly shucked oysters to triple cream mac n' cheese.
Original: $38.18
-65%$38.18
$13.36Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
Menu Pineau, Loire Valley, France
An aromatic and liberally seasoned showcase of a rare, historic Loire grape. After dropping out of high school (#followyourheart), Pierre-Olivier apprenticed at the famed Clos du Tue-Boeuf with brothers Thierry and Jean Marie Puzelat, and then worked side-by-side for many years with Theirry as Domaine Puzelat-Bonhomme. Today, Pierre-Olivier farms 10 hectares of his own vines and rents an additional six, with an admirable focus on single variety expressions of both highly favoured and near forgotten Loire valley grapes. ‘La Pieuse’ is 100% spiced, textural, densely scented and flavoured menu pineau (also known as arbois, though it does NOT originate in the Jura) purchased from nearby friends. A gentle and short handshake-of-maceration takes place to pull body, before aging in old barrels promotes self discovery through controlled oxygen contact. Baked apple, cinnamon, frankincense and tumeric, meet Pacific Rim salinity & a windy minerality that refreshes. Enjoy anywhere you’d have a chenin blanc or savagnin, think freshly shucked oysters to triple cream mac n' cheese.
