One only needs to glance briefly through the notes of Jancis Robinson, Robert Parker, Andrew Jefford, and David Schildknecht (among many others) to discover their love affair with the Languedoc. And by that, we mean head-over-heels, butterflies-in-the-stomach kind of love. Château Puech-Haut has been on the critic’s radar for some time – which makes sense since the property has employed Michel Rolland, Claude Gros, and now Philippe Cambie as consulting enologist. Visionary owner Gérard Bru spares no expense in his quest for excellence.
Located quite close to Pic Saint-Loup, in Saint-Drézéry, Puech-Haut is near the far western border of the Rhône valley and benefits from both its proximity to the Mediterranean and the rugged, mountainous interior of France. There are slightly over 50 hectares planted with Grenache, Syrah, Mourvedre, Cinsault, Carignan, Viognier, Marsanne, Roussanne, Grenache Blanc, and Carignan Blanc. The wines from Puech-Haut are rich and lush but also show the earthy and mineral character of the rocky clay-limestone soils of the region.
Named for the woods that border Château Puech-Haut’s best plot of Mourvedre, Bosc Negre or the “Black Woods” is a suitable name for this inky and dense wine. Based on Mourvedre and a small portion of Grenache, this cuvée shows the darkest fruit profile of the single-vineyard wines.
Aging: Grenache - 16 months in Concrete Tank; Mourvèdre - 16 months in New French Oak
Tasting Notes:Red Wine. Dark colors with garnet reflection. The nose is fresh and elegant with minty and floral notes. The palate is full and offers aromas of black fruits, tobacco, and splashes with a creamy finish supported by a beautiful freshness.
The 2014 Languedoc Saint Drezery Bosc Negre is the Mourvèdre-dominated wine from Puech Haut and it was raised in 100% new French oak, mostly new Burgundy barrels. It possesses fabulous purity as well as lots of blueberries, blackberry, licorice, crushed rock, and peppery herbs. While it was raised in new oak, it's doesn't show a hint of it, and offers notable freshness, a big, full-bodied mouthfeel, and ripe tannin. It needs 2-3 years of cellaring and will keep through 2029. ~92 Jeb Dunnuck
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