The Amoreau family has been firmly rooted in the Libournais wine region for over 400 years, the 15th generation to be precise. This area lies on the right bank of the Dordogne and is home to famous vineyards such as Saint-Émilion, Pomerol and Fronsac. Known for their commitment to organic, biodynamic and regenerative viticulture, the family runs the renowned winery Château le Puy. A decade ago, the opportunity arose to work with Closerie Saint Roc to take over another winery.
Terroir steeped in history
The Closerie Saint Roc owes its name to the rocky plateau "Roc de la Closerie", which historically served as a meeting point between the English occupiers of Aquitaine and the French, who wanted to regain their land. A closerie refers to a small, walled plot of land that once served as a supply depot.
In the 19th century, the land was rediscovered by Alex Anglebin, an ancestor of the Amoreaus, and planted with Mourvèdre and Colombard vines. With no heirs, the property was later sold. Ten years ago, Pascal Amoreau rediscovered the property, recognised the soil's potential for excellent terroir and named it La Closerie Saint Roc, giving Adrien and Valérie Amoreau and Harold Langlais the opportunity to create their own wines.
Exclusive tasting pack of wines from Closerie Saint Roc
Exclusive tasting pack
The offer includes four 0.75-litre bottles of the wines:
Unique terroir
The 16 hectares of La Closerie Saint Roc extend over altitudes between 90 and 106 metres, with 35-year-old vines. The soils vary in composition and are characterised by a calcareous subsoil, rich in fossilised starfish, which is typical of the Saint-Émilion region and gives the wines their characteristic acidity and minerality.
Biodynamic viticulture as a legacy
The family has not used synthetic sprays or chemical fertilisers since 1924 and joined the biodynamic movement early on. With the aim of Biodiversity parts of the vineyards have been supplemented with near-natural elements. Bees are kept in the vineyards and horses are used for cultivation. Research into the reduction of copper in viticulture is being carried out in collaboration with the University of Geneva.
Traditional winemaking
In harmony with nature and with minimal use of technology, the winery produces wines that are reminiscent of the production methods of over a century ago.
The use of sulphur is decided by Jean-Pierre Amoreau depending on the vintage. some vintages completely unsulphurised remain. The wines mature in old barrels and reflect traditional craftsmanship.
The wines from La Closerie are characterised by their clarity and freshness. The cuvées from the 2016 and 2018 vintages consist mainly of Merlot, complemented by cabernet franc and Cabernet Sauvignon, and reflect the characteristics of their vintages as well as the philosophy of the winery.