2020 | Domaine Patrick Piuze | Chablis Blanchots

Offering up aromas of orange oil, confit lemon and peach mingled with notions of nutmeg, freshly baked bread and iodine, Piuze's 2020 Chablis Grand Cru Blanchots is full-bodied, concentrated and enveloping, with a satiny attack that segues into a layered mid-palate girdled by racy acids, concluding with a long, expansive finish.

Reviews:

• Wine Advocate: Offering up aromas of orange oil, confit lemon and peach mingled with notions of nutmeg, freshly baked bread and iodine, Piuze's 2020 Chablis Grand Cru Blanchots is full-bodied, concentrated and enveloping, with a satiny attack that segues into a layered mid-palate girdled by racy acids, concluding with a long, expansive finish.

• Wine Spectator: Offers apple, yellow plum, flowers and a touch of vanilla packed into a sleek frame. Harmonious and lively, winding down gracefully with a hint of mineral.

Producer Information

Domaine Patrick Piuze is a recently founded but highly rated négociant business in Chablis, Burgundy, producing wines from numerous quality level with the local and ubiquitous Chardonnay grape. Patrick Piuze was born in Quebec, Canada, but from the age of 18 (and after a chance meeting with Marc Chapoutier in Banff ski resort) travelled around the world working in vineyards in Australia, South Africa and Israel. After a couple of years owning and running a wine bar in Montreal, he travelled to France and began a winemaking career, which included making Chablis for Olivier Leflaive and stints at Maison Verget and Jean-Marc Brocard. His own winery was founded in 2008. Although no vineyards are owned by Piuze, fruit is purchased from contract growers, many with old vines, who are advised by him regarding viticultural processes. All fruit is harvested by hand, and, unusually, a vertical press is used rather than a pneumatic one. Unusually Piuze produces multiple "village-level" Chablis AOC/AOP wines from different sites. These wines are mostly fermented and aged in tank. Eleven Premier Cru wines and six Grand Crus are also released; these are fermented and aged in used oak barrels – avoiding wood first used in a warm vintage in case it adds tropical notes to the wine. Wines are bottled with a gentle clay filtration. In all 110,000 bottles are produced per year.

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