Winemaker Notes
Fye is characterized by floral aromatics and ripe pit fruit on the palate. Fye comes from a 2.5 hectare parcel surrounding a little chateau that you can see from the top of the Grand Cru hill near the subclimate, Chapelot in 1er Cru Montee de Tonnerre. This vineyard sits just opposite Blanchots. Fermented and aged entirely in stainless steel tanks.
Professional Ratings
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Decanter
This super generic bottling comes from the same vineyard as Canadian Patrick Piuze's Bas de Chapelot. It's the most accomplished of the 'terroir' range in 2018, dubbed a 'baby Montée de Tonnerre' by the man who made it. Leesy, fine and very subtly oaked, it's refreshingly light in alcohol with good dry extract and a salty, bone dry finish. Drinking Window 2021 - 2026
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James Suckling
Touches Chapelot on the west-to-southwest edge, this has stonier character to the nose with lemon and grapefruit aromas and flavors, as well as a very fresh, mineral wash to close. Drink now.
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Robert Parker's Wine Advocate
From the lower portion of Chapelot that isn't entitled to the premier cru appellation, Piuze's 2018 Chablis Terroir de Fyé wafts from the glass with aromas of pear, apples, fresh mint, beeswax and oyster shell. On the palate, it's medium to full-bodied, satiny and layered, with a racy but textural profile and a saline finish. One of the more elegant wines in this range, it's well worth seeking out.
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Wilfred Wong of Wine.com
COMMENTARY: The 2018 Patrick Piuze Chablis Terroir de Fyé is perky and bright. TASTING NOTES: This is a prototype Chablis. Enjoy a glass with fresh tuna and salmon sashimi. Tasted: September 9, 2019, San Francisco, CA)
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.