Clos du Tue-Boeuf Vin Rouge Gamay 2024

Clos du Tue-Boeuf is a Loire estate run by two brothers who began making wine together in 1999 and were early pioneers of natural wine in France. This is a monovarietal Gamay from vines between 5 and 30 years old on clay and limestone soils, harvested by hand. The wine is made by carbonic maceration, where whole clusters ferment in a carbon-dioxide-rich vat and the grapes begin fermenting internally before crushing. This intracellular fermentation extracts colour and fruit with very little tannin and produces the bright, juicy red-berry character and gentle spice typical of the method. The clay-limestone soils give the fruit freshness and a savoury lift, and the natural winemaking keeps the wine light on its feet. Expect a bright, medium-light red with raspberry, red cherry and redcurrant, a floral note and a peppery finish, with soft tannins and fresh acidity. It is made for early, easy drinking. Serve lightly cool at 13 to 14 degrees. It suits charcuterie, poultry and grilled fish.