The 2022 Tête de Bélier has had time to settle and integrate, losing some youthful zip but gaining a touch more roundness. This Grenache Blanc, Roussanne and Viognier blend was fermented in stainless steel, keeping the focus on clean fruit expression. A year in bottle has softened the wine slightly while it's still fresh enough to enjoy.
Ripe pear, white peach and citrus with floral notes and a hint of almond. Medium bodied with moderate acidity and a smooth, rounded texture. Less vibrant than the 2023 but more mellow and integrated. Fruit-forward and straightforward, showing gentle development rather than sharp freshness.
Serve chilled (8-10°C). Good with grilled chicken, creamy pasta, seafood, or as a relaxed aperitif. This is drinking at its best now, enjoy over the next year before it starts to fade.
Wine characteristics
France
Grenache Blanc, Marsanne, Roussanne, Viognier
2022
Chateau Puech-Haut
14.0%
Standard - 75cl
Cork
Tips
How to serve?
Serve chilled
Goes well with
Asian
Goes well with
Cheese
Goes well with
Fish
Goes well with
Pork
Goes well with
Tapas
Goes well with
Cream Based
Discover
Nestled between the shores of the Mediterranean and the foothills of the Cévennes, the Puech-Haut estate extends over more than one hundred and fifty hectares. The castle was built there with good reason: an ideal climate, passionate men and land covered with pudding stones (galets), made famous in Chateauneuf-du-Pape.
Through wine, the personalities and the richness of an entire region are also expressed and shared. Thus, the wines of Château Puech-Haut are all steeped in history and endowed with a singular identity and a strong character.
The history of Château Puech-Haut is closely linked to that of its founder, Gérard Bru. A man who, after a successful industrial career, decided to leave everything behind to reconnect with his roots: The land of Languedoc. This region of southern France was already full of history for Gérard. It was on this land that he was introduced to vineyards by his grandfather. And it is also here that his father worked as intendant of the National School of Agronomy of Montpellier. It was there, at the time just scrubland and wild olive groves, that he built his dream.
