Chateau le Puy is an anomaly. In a region known for big wines, big chateaux, and big bank rolls, here you have a winery that harkens back to a bygone era. Located on the “Right Bank” of Bordeaux on the same plateau as Saint Emilion and Pomerol, Jean-Pierre Amoreau and his son, Pascal make wine in a fashion that proceeds conventional winemaking. Le Puy was “natural” decades before anybody knew such a thing existed. Today four horses are used to plow their 125 acres of wines. In the cellar indigenous yeast is used for fermentation, very little sulphur is added, and ageing is done in old oak barrels.