Patrick Piuze Chablis Grand Cru Blanchots 2015 Front Label
Patrick Piuze Chablis Grand Cru Blanchots 2015 Front Label

Patrick Piuze Chablis Grand Cru Blanchots 2015

  • WS93
  • W&S92
750ML / 0% ABV
Other Vintages
  • BH93
  • JS93
  • RP93
  • W&S92
  • RP93
  • V93
  • WS93
  • RP92
  • D91
  • BH90
  • RP93
  • WS92
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750ML / 0% ABV

Winemaker Notes

On the right bank of the Serein River, with south facing exposition. The vines average 40 years old. Vinified and aged in neutral barrels. Floral, mineral, ethereal.

Critical Acclaim

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WS 93
Wine Spectator
A clean, lemony aroma sets the pace for this fresh, pure white. Apple, lemon and stone flavors pervade the vibrant structure as this builds to a long aftertaste. Shows fine balance and intensity. Best from 2019 through 2025.
W&S 92
Wine & Spirits
A dynamic young wine from vines averaging 40 years old, this doesn’t present itself with the power of a grand cru, focusing instead on a sleek texture and saline mineral length of flavor. It’s buttery, and yet still tightly knit, and it’s a wine you could almost miss until 30 seconds after you taste it, when the pale finish begins to vibrate with energy and the pale saltiness comes on. Closed off for now, this needs five to ten years in the cellar to reach maturity.
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Patrick Piuze

Patrick Piuze

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Patrick Piuze, France
Patrick Piuze Patrick Piuze in the vineyards  Winery Image

After running a wine bar in Montreal for two years, Patrick Piuze moved to Burgundy in 2000 and for his first autumn there he spent the harvest with Olivier Leflaive in Puligny-Montrachet. Shortly after, Piuze was entrusted with the vinification of Laflaive’s new Chablis project and Patrick spent four years there honing his skills as a winemaker. Next, he spent a year at Verget with Jean-Marie Guffens where he developed a passion for exploring the distinct terroirs of Chablis. At this point in his career, he was earning recognition for the high quality wines he was making and after just a year at Verget, Jean-Marc Brocard recruited him to be cellar master and head wine maker. During this period, Piuze realized there was much more he was capable of achieving and made the most important decision of his life: to set out on his own and bottle under his own name. Not one to ease into things slowly, his first vintage in 2008 consisted of 20 different bottlings, all Chablis except for one.

Piuze purchases all his fruit (never must or juice) and focuses on sourcing grapes from old-vines situated in prime locations. Interestingly, these vineyards are available because their location on the slopes makes them more difficult to work and impossible to machine harvest. This suits Piuze since he chooses to harvest every vineyard by hand anyway, even at the Petit Chablis and Village level! He has long-term contracts with his growers and only works with producers who are practicing sustainable viticulture. He has his own wine-making facility where he uses temperature controlled steel tanks and only used barrels for the fermentation and élevage – no new oak here. The approach in the cellar is hands-off; indigenous yeasts are used and nothing is added nor taken away. Piuze believes that Chardonnay is perfect for showcasing the expression of the various terroirs of Chablis, and each of his many bottlings captures a distinctive facet of the region.

Despite doing nearly all the work himself, Piuze seems to have limitless energy and drive. He seems to be in a constant state of excitement and his incredible wines echo his liveliness and sincerity. Though his first vintage was just in 2008, Piuze already has the makings of a legendary producer.

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Chablis

Burgundy, France

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The source of the most racy, light and tactile, yet uniquely complex Chardonnay, Chablis, while considered part of Burgundy, actually reaches far past the most northern stretch of the Côte d’Or proper. Its vineyards cover hillsides surrounding the small village of Chablis about 100 miles north of Dijon, making it actually closer to Champagne than to Burgundy. Champagne and Chablis have a unique soil type in common called Kimmeridgian, which isn’t found anywhere else in the world except southern England. A 180 million year-old geologic formation of decomposed clay and limestone, containing tiny fossilized oyster shells, spans from the Dorset village of Kimmeridge in southern England all the way down through Champagne, and to the soils of Chablis. This soil type produces wines full of structure, austerity, minerality, salinity and finesse.

Chablis Grands Crus vineyards are all located at ideal elevations and exposition on the acclaimed Kimmeridgian soil, an ancient clay-limestone soil that lends intensity and finesse to its wines. The vineyards outside of Grands Crus are Premiers Crus, and outlying from those is Petit Chablis. Chablis Grand Cru, as well as most Premier Cru Chablis, can age for many years.

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One of the most popular and versatile white wine grapes, Chardonnay offers a wide range of flavors and styles depending on where it is grown and how it is made. While it tends to flourish in most environments, Chardonnay from its Burgundian homeland produces some of the most remarkable and longest lived examples. California produces both oaky, buttery styles and leaner, European-inspired wines. Somm Secret—The Burgundian subregion of Chablis, while typically using older oak barrels, produces a bright style similar to the unoaked style. Anyone who doesn't like oaky Chardonnay would likely enjoy Chablis.

FBR117682_2015 Item# 357915

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