Tête de Bélier (Ram's Head) is Puech-Haut's more accessible range, made from younger vines and earlier-drinking parcels. This white typically blends Grenache Blanc, Roussanne and Viognier, fermented in stainless steel to preserve freshness and fruit purity. The 2023 vintage is vibrant and expressive, designed for near-term enjoyment rather than aging.
White flowers, citrus and stone fruit with hints of pear and fresh herbs. Medium bodied with crisp acidity and a clean, refreshing finish. Less textured and complex than the Prestige cuvée but more immediate and approachable. Bright, fruit-forward style that's easy to enjoy. Straightforward and well made.
Serve well chilled (8-10°C). Versatile aperitif or pair with salads, grilled fish, light pasta, or Mediterranean vegetables. This is about freshness and drinkability rather than complexity. Drink within 1-2 years while the fruit is lively.
Wine characteristics
France
Grenache Blanc, Marsanne, Roussanne, Viognier
2023
Chateau Puech-Haut
14.5%
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.
