Winemaker Notes
Chichée is on a plateau near the Premier Cru Vaucoupin vineyard. Vinified and aged in tank, this wine is savory, taut, and mineral.
Professional Ratings
-
Wilfred Wong of Wine.com
COMMENTARY: The 2018 Patrick Piuze Chablis Terroir de Chichée drinks like a dream. TASTING NOTES: This wine is crisp and rewarding. Pair its brisk acidity with simple shellfish dishes. (Tasted: September 9, 2019, San Francisco, CA)
-
James Suckling
From a plot that faces east, in front of Vosgros, this has a very singular, sharper and more assertive, punchy fruit presence. Some light citrus with stone fruit, too. Drink now.
-
Robert Parker's Wine Advocate
From the plateau near the Vaucoupin, Piuze's 2018 Chablis Terroir de Chichée bursts with aromas of crisp green apple, white flowers and fresh peach. On the palate, it's medium to full-bodied, pure and tensile, with a bright spine of acidity, a tight-knit core of incipiently fleshy fruit and a stony finish. Rating: 90+
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.
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.