93+ Point Chablis from the Rock Star Producer, Patrick Piuze

“Here is a truly thrilling new producer of hand-crafted Chablis, designed to showcase the individuality of different terroirs, not just at premier (and one grand) cru level, but within that very substantial area devoted to AC Chablis." -Jancis Robinson on her website, October 4, 2010

Patrick Piuze is quickly gaining rock star status in Chablis after taking the region by storm over a decade ago. He first worked for Jean-Marc Brocard and Jean-Marie Guffens before starting his own label in 2008, and has quickly become one of the top names in the region. His ability to foster relationships with the top growers of the region has allowed him access to choice parcels in all the great sites.

As for technique, there’s no one more eccentric than Patrick. He harvests everything by hand and uses the old fashioned screw driven vaslin press (Most others in Chablis harvest by machine & prefer pneumatic press). He obsesses over the smallest details and puts just as much work and passion into his Villages wines as his Grand Crus. Most vintners make one indifferently blended cuvee from multiple sites – he makes no fewer than six different villages-level wines from six different towns.

His first break-out vintage was 2012, and that’s when I was first introduced to his wines and instantly was a fan. He draws comparisons to Raveneau or Dauvissat, and for good reason. The wines are freakishly good, and they’re only getting better as he matures into one of the best winemakers in the region. 

The newly released 2014 vintage could arguably be his best vintage to date and well worth seeking out. We just checked into stock our allocation, which is miniscule due to his increasing popularity. I recently sampled his ‘Les Forets’ from the ’14 vintage that received 93+ points from John Gilman.  This Premier Cru vineyard when done right can stand toe to toe with the Grand Crus, and it costs half the price ($49.99), so it’s an unbeatable value.

This wine has everything you look for in textbook Chablis - citrus and flint aromas on the nose, and on the palate, slight lemon zest with depth of flavor and a firm backbone of acidity. It’s crisp and taut and exactly what you’d like to be drinking on a hot summer day. Also, if you have lobster or any kind of shellfish in your near future this is what you want in your glass! We have limited quantities on all of the wines from his portfolio, so I suggest seeking these out before they’re gone.