Learn everything about Clos Puy Arnaud Cotes de Castillon with wine tasting notes, wine and food pairing tips, best vintages, a history of the property, information on the vineyards and winemaking. If you want to read about other important, Bordeaux Chateaux: Links to all Bordeaux Wine Producer Profiles
Clos Puy Arnaud History, Overview
Clos Puy Arnaud has a history that dates back to at least 1871 in the Cotes de Castillon region. However, the modern era for the estate begins in the year 2000 when Thierry Valette purchased the estate. If the Valette names sounds familiar, it should.
Thierry Valette is related to the Valette family that also own Chateau Troplong Mondot and previously, Chateau Pavie. In fact, Thierry Valette was one of the owners of Chateau Pavie before the estate was sold to Gerard Perse. He also owned Chateau La Prade, until 2000, before taking over Clos Puy Arnaud.
Clos Puy Arnaud Vineyards, Terroir, Grapes, Winemaking
The 11 hectare Right Bank vineyard of Clos Puy Arnaud is planted to 70% Merlot, 25% Cabernet Franc and 5% Cabernet Sauvignon. It is the goal of Clos Puy Arnaud to increase the amount of Cabernet Franc in the vineyards over time to 40%. They 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. The vineyard has a terroir of limestone and clay soils.
However, they are located on the top of the Castillon plateau and the limestone in soil is unique. It is known as asteries, which is the hardest type of limestone found in nature.
The Cotes de Bordeaux vineyard is managed exclusively by using 100% biodynamic farming techniques since 2008. They tried to become 100% biodynamic in 2004, but the difficult, wet, 2007 vintage set the property back. It took the next 3 vintages before they were certified by Biodyvin.
While Stephane Derenoncourt is no longer the consultant to the estate, it was Derenoncourt who sparked the idea to try new things, first by using first organic farming methods, and then biodynamic techniques to Thierry Valette.
To produce the wine of Clos Puy Arnaud, after the cold, pre-fermentation maceration is completed, the grapes are whole berry vinified in large, oak, wood 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.
There is a second wine, Clos Puy Arnaud Cuvee Pervenche. The estate also makes a third wine, which is primarily sold to restaurants, La Cuvee Bistrot de Puy Arnaud, which made its debut in 2009. On average, close to 3,000 cases of wine are produced at Clos Puy Arnaud in each vintage.
When to Drink Clos Puy Arnaud, Anticipated Maturity, Decanting Time
Clos Puy Arnaud is better with at least 2-3 years of aging in good vintages. Young vintages can be decanted for up to 1 hour, helping the wine soften to help develop the aromatic character.
Older vintages might need very little decanting, just enough to remove the sediment. Clos Puy Arnaud offers its best drinking and should reach peak maturity between 2-9 years of age after the vintage.
Serving Clos Puy Arnaud with Wine, Food, Pairing Tips
Chateau Clos Puy Arnaud is best served at 15.5 degrees Celsius, 60 degrees Fahrenheit. The cool, almost cellar temperature gives the wine more freshness and lift.
Clos Puy Arnaud is best paired with all types of classic meat dishes, veal, pork, beef, lamb, duck, game, roast chicken, roasted, braised and grilled dishes. Clos Puy Arnaud is also good when matched with Asian dishes, hearty fish courses like tuna, salmon, mushrooms and pasta.
Clos Puy Arnaud Wine Tasting Notes
9 Vintages 20094 Views Sort by Vintage-Rating
|2016||Clos Puy Arnaud (Castillon Côtes de Bordeaux)|
Medium-bodied, this is on the fresh, floral, red plum and cherry side of the style range and should be ready to drink on release.
1966 Views Tasted Apr 29, 2017
|2015||Clos Puy Arnaud (Castillon Côtes de Bordeaux)|
Medium-bodied and on the fresh, bright, strawberry and cherry side of the style range, this wine will be ready to drink on release.
1652 Views Tasted Apr 29, 2016
|2014||Clos Puy Arnaud (Castillon Côtes de Bordeaux)|
Light color, this bright, red cherry and licorice dominated, fresh, medium bodied wine will be best in its fresh youth. 86-88 Pts
1673 Views Tasted May 1, 2015
|2012||Clos Puy Arnaud (Castillon Côtes de Bordeaux)|
Licorice and black cherry on the nose, with a forward, medium bodied, bright, sweet and tart, strawberry and cherry character.
1829 Views Tasted May 15, 2015
|2011||Clos Puy Arnaud (Castillon Côtes de Bordeaux)|
Forward, soft textured, easy to drink, medium bodied, earthy, plum, cherry and thyme focused wine for current consumption.
1243 Views Tasted Jan 6, 2018
|2010||Clos Puy Arnaud (Castillon Côtes de Bordeaux)|
Ripe spicy berries are led by fresh, black raspberries, jam, earth, licorice and a touch of espresso bean. Deep in color, young and fresh, this blend 70% Merlot, 25% Cabernet Franc and 5% Cabernet Sauvignon should be better with a few years in the bottle.
3836 Views Tasted Jan 24, 2015
|2009||Clos Puy Arnaud (Castillon Côtes de Bordeaux)|
A nice Bordeaux value wine here, with its forward style, round, soft, polished textures and licorice, ripe black cherry and truffle personality. The wine was made from a blend of 70% Merlot, 25% Cabernet Franc and 5% Cabernet Sauvignon. The wine reached 15% alcohol, yet there is no sensation of heat.
3778 Views Tasted Dec 17, 2014
|2008||Clos Puy Arnaud (Castillon Côtes de Bordeaux)|
Medium bodied, fully mature, with a floral, earthy, thyme and red plum nose, the wine has soft textures, coupled with a bite from the acidity, that gives this wine a lot of lift. There is no sense in aging this any longer.
1723 Views Tasted Aug 27, 2017
|2005||Clos Puy Arnaud (Castillon Côtes de Bordeaux)|
Medium bodied, fully mature, with good freshness to the fruit, the wine has a fine, sweet, plum, licorice and black cherry character, with the right amount of earthy, secondary notes. But its lack of density and fruit is also apparent. Popped and poured, the wine was made from a blend of 65% Merlot, 30% Cabernet Franc and 5% Cabernet Sauvignon.
2394 Views Tasted Sep 24, 2016