France · Burgundy · Chablis · White · Still · wine-wine
Lowest offer: 54.07916666666666666666666667 GBP (Buy)
Offers: 7 · Bids: 0
| Price / case | Vintage | Packing | Qty | Location |
|---|---|---|---|---|
| 365.75 GBP | 2020 | 6 x 75cl | 1 | uk / United Kingdom |
| 6897.00 HKD | 2022 | 12 x 75cl | 1 | hk / Hong Kong |
| 825.55 GBP | 2023 | 12 x 75cl | 1 | uk / United Kingdom |
| 707.48 GBP | 2023 | 12 x 75cl | 1 | uk / United Kingdom |
| 648.95 GBP | 2023 | 12 x 75cl | 1 | uk / United Kingdom |
| 326.00 GBP | 2023 | 6 x 75cl | 1 | uk / United Kingdom |
| 648.95 GBP | 2024 | 12 x 75cl | 2 | uk / United Kingdom |
No active bids.
| Vintage | Packing | Offers | Bids | Market price | WA rating |
|---|---|---|---|---|---|
| 2009 | 12 x 75cl | 0 | 0 | 4473.00 | |
| 2015 | 6 x 1.5L | 0 | 0 | ||
| 2016 | 6 x 75cl | 0 | 0 | 91 | |
| 2017 | 6 x 75cl | 0 | 0 | 94 | |
| 2018 | 6 x 75cl | 0 | 0 | 93 | |
| 2019 | 6 x 75cl | 0 | 0 | 94 | |
| 2020 | 12 x 75cl | 0 | 0 | 8810.40 | 94 |
| 2020 | 6 x 75cl | 1 | 0 | 4405.20 | 94 |
| 2021 | 12 x 75cl | 0 | 0 | ||
| 2022 | 12 x 75cl | 1 | 0 | 8014.56 | 93 |
| 2022 | 6 x 1.5L | 0 | 0 | 93 | |
| 2023 | 12 x 75cl | 3 | 0 | 92 | |
| 2023 | 6 x 75cl | 1 | 0 | 92 | |
| 2024 | 12 x 75cl | 1 | 0 |
Rating: 94 –94
The 2020 Chablis Grand Cru Bougros is ample and generous, wafting from the glass with aromas of pear, honeycomb, beeswax, white flowers and freshly baked bread. Full-bodied, satiny and layered, it's fleshy and enveloping, with a racy spine of acidity and a long, saline finish.
Rating: 94 –94
Aromas of citrus oil, peach, white flowers and pastry cream preface the 2019 Chablis Grand Cru Bougros, a medium to full-bodied, concentrated wine with a satiny attack that segues into a tightly wound core. Piuze always seems to produce quite a structured version of this frequently rather extroverted site, and the 2019 is no exception.
Rating: 91 –91
The 2014 Chablis Grand Cru Bougros, from vines that are located on the plateau, has subtle tropical fruit on the nose – guava and apricot – one of the most generous aromatic profiles from Patrick Piuze. The palate is fresh and rounded, rich in the mouth for a 2014, with white peach and citrus lemon notes on the long, rounded finish. Very fine, and probably approachable compared to the other Grand Crus.
Rating: 90 –92
The 2011 Chablis Bougros is flashy, overt and juicy. Succulent peaches, spices wrap around the fleshy, radiant finish. The Bougros is attractive, but it lacks the pedigree of the best wines here. The overall impression is of a wine built on fruit rather than nuance. Still, the Bougros is delicious, it just suffers from the inevitable comparisons to other wines in the lineup. The Bougros is one of the wines where Piuze used a pneumatic press. Anticipated maturity: 2013+. Patrick Piuze is one of the most thoughtful producers in Chablis, so it is hardly a surprise that these wines continue to show significant improvement. One of the developments over the last year or so has been an experimentation with an old-fashioned mechanical press, which Piuze thinks may give him wines with a greater capacity to age, even if they are a bit tougher upon release. Given the considerable attention, and frankly mystery, that still surrounds the premature oxidation of white Burgundies, it is going to be very interesting to see what this approach yields. Piuze recently took over a section of the old Vocoret cellars in the center of town, which gives him some additional space, which was much needed. Unlike most of his peers, Piuze works exclusively with purchased fruit, most of it from vineyards he farms directly or supervises. Piuze makes a number of fabulous wines, but of particular interest are the "Terroir" series wines, which seek to highlight the unique qualities of each of the main villages within the Chablis appellation. As far as I know, no one else is making wines like this. Piuze bottled some of his 2011s early. Those wines were left on their lees for their entire elevage. I tasted the rest of the 2011s from barrel, where they had never been racked. As for the 2010s, Piuze is one of the few producers who is quite frank in saying he is not a huge fan of the vintage. Accordingly, Piuze chose not to bottle magnums for any of his wines. Various American importers, including: David Bowler Wine, New York, NY; (212) 807-1680, Aliane Wines, La Jolla, CA; tel. (858) 361-4529
Rating: 92 –92
The 2010 Chablis Bougros is rich, deep and implosive. It boasts gorgeous depth, power and richness, all in a muscular style that needs a few years to resolve itself. This is one of the more intense 2010s here. The wine's more mineral and delicate notes come through clearly on an attractive, bright finish laced with crushed rocks and jasmine. Anticipated maturity: 2012+. Patrick Piuze is one of the most thoughtful producers in Chablis, so it is hardly a surprise that these wines continue to show significant improvement. One of the developments over the last year or so has been an experimentation with an old-fashioned mechanical press, which Piuze thinks may give him wines with a greater capacity to age, even if they are a bit tougher upon release. Given the considerable attention, and frankly mystery, that still surrounds the premature oxidation of white Burgundies, it is going to be very interesting to see what this approach yields. Piuze recently took over a section of the old Vocoret cellars in the center of town, which gives him some additional space, which was much needed. Unlike most of his peers, Piuze works exclusively with purchased fruit, most of it from vineyards he farms directly or supervises. Piuze makes a number of fabulous wines, but of particular interest are the "Terroir" series wines, which seek to highlight the unique qualities of each of the main villages within the Chablis appellation. As far as I know, no one else is making wines like this. Piuze bottled some of his 2011s early. Those wines were left on their lees for their entire elevage. I tasted the rest of the 2011s from barrel, where they had never been racked. As for the 2010s, Piuze is one of the few producers who is quite frank in saying he is not a huge fan of the vintage. Accordingly, Piuze chose not to bottle magnums for any of his wines. Various American importers, including: David Bowler Wine, New York, NY; (212) 807-1680, Aliane Wines, La Jolla, CA; tel. (858) 361-4529
Rating: 93 –93
Offering up aromas of citrus oil, crisp stone fruit, white flowers and buttery pastry, Piuze's 2022 Chablis Grand Cru Bougros is medium to full-bodied, ample and satiny, with a bright spine of acidity and a mouthwateringly saline finish. It's an especially strong performance for this site this year.
Rating: 91 –91
The 2016 Chablis Grand Cru Bougros, which is picked now only in the mornings, according to Patrick Piuze, has a perfumed bouquet of grass clippings mixed with Granny Smith apples and freshly sliced pear. The palate has a twist of bitter lemon on the entry and is very saline in the mouth with just a touch of reduction on the finish that will dissipate by the time it is bottled. This is a fine Chablis for sure, although there are other grand crus from Piuze that surpass it this year.
Rating: 92 –94
The 2017 Chablis Grand Cru Bougros exhibits notes of lemon oil, confit citrus, iodine and anise, framed by light reduction. On the palate, it's medium to full-bodied, glossy and textural, retaining plenty of cut and tension despite its gourmand profile; it's a bit firmer and more structured than the expansive Blanchot.
Rating: 93 –93
Aromas of ripe peaches, pears and almond paste preface the 2018 Chablis Grand Cru Bougros, a full-bodied, ample and blocky wine that's quite structured and reserved by the standards of this often-extroverted climat, displaying a layered mid-palate that's framed by a generous endowment of chewy dry extract. It's an impressive but muscular example of the vintage.
Rating: 90 –92
The 2011 Chablis Bougros is flashy, overt and juicy. Succulent peaches, spices wrap around the fleshy, radiant finish. The Bougros is attractive, but it lacks the pedigree of the best wines here. The overall impression is of a wine built on fruit rather than nuance. Still, the Bougros is delicious, it just suffers from the inevitable comparisons to other wines in the lineup. The Bougros is one of the wines where Piuze used a pneumatic press. Anticipated maturity: 2013+. Patrick Piuze is one of the most thoughtful producers in Chablis, so it is hardly a surprise that these wines continue to show significant improvement. One of the developments over the last year or so has been an experimentation with an old-fashioned mechanical press, which Piuze thinks may give him wines with a greater capacity to age, even if they are a bit tougher upon release. Given the considerable attention, and frankly mystery, that still surrounds the premature oxidation of white Burgundies, it is going to be very interesting to see what this approach yields. Piuze recently took over a section of the old Vocoret cellars in the center of town, which gives him some additional space, which was much needed. Unlike most of his peers, Piuze works exclusively with purchased fruit, most of it from vineyards he farms directly or supervises. Piuze makes a number of fabulous wines, but of particular interest are the "Terroir" series wines, which seek to highlight the unique qualities of each of the main villages within the Chablis appellation. As far as I know, no one else is making wines like this. Piuze bottled some of his 2011s early. Those wines were left on their lees for their entire elevage. I tasted the rest of the 2011s from barrel, where they had never been racked. As for the 2010s, Piuze is one of the few producers who is quite frank in saying he is not a huge fan of the vintage. Accordingly, Piuze chose not to bottle magnums for any of his wines. Various American importers, including: David Bowler Wine, New York, NY; (212) 807-1680, Aliane Wines, La Jolla, CA; tel. (858) 361-4529
Rating: 92 –92
The 2010 Chablis Bougros is rich, deep and implosive. It boasts gorgeous depth, power and richness, all in a muscular style that needs a few years to resolve itself. This is one of the more intense 2010s here. The wine's more mineral and delicate notes come through clearly on an attractive, bright finish laced with crushed rocks and jasmine. Anticipated maturity: 2012+. Patrick Piuze is one of the most thoughtful producers in Chablis, so it is hardly a surprise that these wines continue to show significant improvement. One of the developments over the last year or so has been an experimentation with an old-fashioned mechanical press, which Piuze thinks may give him wines with a greater capacity to age, even if they are a bit tougher upon release. Given the considerable attention, and frankly mystery, that still surrounds the premature oxidation of white Burgundies, it is going to be very interesting to see what this approach yields. Piuze recently took over a section of the old Vocoret cellars in the center of town, which gives him some additional space, which was much needed. Unlike most of his peers, Piuze works exclusively with purchased fruit, most of it from vineyards he farms directly or supervises. Piuze makes a number of fabulous wines, but of particular interest are the "Terroir" series wines, which seek to highlight the unique qualities of each of the main villages within the Chablis appellation. As far as I know, no one else is making wines like this. Piuze bottled some of his 2011s early. Those wines were left on their lees for their entire elevage. I tasted the rest of the 2011s from barrel, where they had never been racked. As for the 2010s, Piuze is one of the few producers who is quite frank in saying he is not a huge fan of the vintage. Accordingly, Piuze chose not to bottle magnums for any of his wines. Various American importers, including: David Bowler Wine, New York, NY; (212) 807-1680, Aliane Wines, La Jolla, CA; tel. (858) 361-4529
Rating: 90 –91
Piuze showed me his 2012 Chablis Bougros after the superb corresponding Blanchots with apologies for the challenge that might pose, but believing that it respected the character of the two wines, and indeed this one is both rich and assertive. Geranium and snapped green twig pungently challenge me from the glass, and despite its modest 12.5% alcohol this exhibits breath and a certain sense of gravity uncommon in the context of the Piuze 2012 collection, while at the same time preserving fascinating, tart-edged juiciness of salt-tinged lime and green tomato. It finishes with impressive sheer persistence if not finesse or mystery. “Look,” notes the author, “the vines don’t suffer on this deep-soiled plateau and probably the roots do not have to go as deep as in the Cote de Bouqueyreaux” – or indeed in other grand cru sectors. Plan to enjoy this Bougros by 2020. Quebecer Patrick Piuze – a former cellarmaster for Brocard about whose inaugural 2008 vintage under his own name I enthused in issue 191 – has since then significantly expanded his range; further honed his already formidable skills; and acquired some superb new sources of fruit, making his one of the most exciting among France’s modern breed of micro-negociants not to mention among newcomers to Chablis during the past decade. Incidentally, like many of the aforementioned breed, Piuze sells his wines overwhelmingly (at last count, he says, 93%) abroad. He exercises considerable control over the viticultural regimen practiced by his dozen suppliers (three dominant) in the parcels for whose fruit he contracts, and continues to be a tireless experimenter and self-critic in matters of vinification. With 2011, he began utilizing a mechanical rather than bladder press for half of his wines, and in 2012 exclusively, citing his belief that this enhances dry extract and stability, though it requires much more time and someone standing by the press. Piuze adds that this approach also gains him some of the advantages in quality of juice associated with traditional Champagne presses, but that a vertical press such as used in that region is impractical for his large number of small lots and small team (with only two other full-time participants, his partner Sylvie Quittot and his father-in-law). Non-cru wines here are raised almost entirely in tank and crus in previously used barrel. “We picked beginning September 20 in 2012, and as fast as we could” Piuze notes, “because there was quite a lot of rain and it’s easier to pick with water on the grapes that I can dry-off than with water in the grapes.” Alcohols, unadjusted, registered from 11.8-12.3% (very close to the estate’s readings in 2011). “The point is not to pick early but ripe,” Piuze generalizes, “and to pick ripe but not overripe where you lose brightness and saliva inducement for the sake of fat.” Most of Piuze’s 2012s finished malo-lactic conversion by Christmas but alcoholic fermentation only in early spring. “I don’t do this on purpose, it just usually happens” he notes, adding “I don’t know why myself. But the levels of volatility come out all right, and anyway, I don’t like wines that have too little volatile acidity.” Despite what was already the certainty of a late 2013 harvest, Piuze planned to bottle his 2012 crus (excepting Les Clos) already in July, a testimony to economic considerations – “I’m already lucky enough (just) to be able to do what I do, that it’s not even a burden to bottle one stage earlier than I otherwise would” he notes with a grin – but also a policy that has stood his wines well in past vintages. So many sites I hadn’t anticipated were represented in the 2012 line-up that the time I had allotted for our tasting session did not permit opportunity to taste even one of Piuze’s 2011s (nor did my subsequent schedule), so I’ll plan to report next year on how at least some of his efforts from that vintage are faring. Imported by Aliane Wines, La Jolla, CA; tel. (858) 361-4529, David Bowler Wine, New York, NY; (212) 807-1680, and Martine’s Wines Novato, CA; tel. (415) 883-0400
Rating: 88 –90
The 2013 Chablis Grand Cru Bougros is more closed on the nose compared to the Blanchots, but well-defined and earthier. The palate was still slightly gassy on the entry but you could still discern attractive notes of orange peel, lime, hints of toffee apple coming through on the finish. Very fine. Drink 2016-2026. Visiting Patrick Piuze for the first time at his winery in Chablis ville, not that far from Francois Raveneau, was something that I eagerly anticipated after the praise heaped upon him by David Schildknecht. Indeed, I found much to admire here: one of the region's most active and dynamic micro-negociants that debuted as recently as 2008. Quebec-born Piuze is a coiled-spring of energy and opinions, a principled winemaker who knows exactly what he would like to achieve without pushing too hard. I detected a burning streak of independence about the winemaker. Before tasting through his 2013s he told me about dropping out of college to pursue his passion for wine, backpacking around the world, before finally leaving Montreal for Burgundy in 2000 where he worked at Olivier Leflaive. One has the sense of someone searching for, and eventually finding, his calling. I can empathize with that. Leflaive's portfolio introduced him to Chablis and he was soon starting his tenure as cellar-master at Jean-Marc Brocard. But that independent mind-set continued to burn and perhaps inevitably, he assembled enough friends and contacts to supply him with quality fruit from the region's most desirable vineyards to form his own enterprise. He maintains that youthful rebellious nature; neatly circumventing the appellation-s rules about eschewing premier cru vineyard designations with his "Terroir de?" series that are all worth hunting down. "I pressed a little longer in 2013, since I did not want to risk breaking the cake," he told me as we settled into his underground cellar that stretches underneath the road via a tunnel. "I reverted back to my Vaslin press in 2012 vintage because we did not have enough dry extract in the wine. The 2012 growing season was as good as it gets. There was a slow maturation of berries that gave us very healthy grapes without much disease pressure. We began the harvest on September 20 under good conditions and the cold night preserved high acidity levels. In 2013, I harvested over 8 days instead of the usual 14, finishing on October 5. People probably think it was the rain that was the biggest risk during the harvest, but actually it was the high night temperatures that seemed to keep the rot going. And so, in my opinion, it was actually the Thursday that was the most damaging day. I have undertaken a shorter elevage in order to keep the freshness and the alcohol levels are very moderate, the highest alcohol coming in at 12.3 degrees." Imported by Aliane Wines, La Jolla, CA; tel. (858) 361-4529; David Bowler Wine, New York, NY; tel. (212) 807-1680; Martine-s Wines, Novato, CA; tel. (415) 883-0400
Rating: 92 –92
Informed by its deep soils, the most powerful, fleshy wine in Patrick Piuze's range is the 2023 Chablis Grand Cru Bougros. Soaring from the glass with a bouquet of apricot, honeysuckle, beeswax and warm pastries, it’s full-bodied, textural and enveloping supported by a tangy spine of acidity and concluding with a long, saline finish. It’s a muscular, gastronomic wine that will offer many opportunities around the dinner table, even with meat dishes.
Rating: 93 –93
This is from the plateau and has a very plush yet layered feel with peach creme-brulée and lime custard. Peels back at the finish and reveals a late, stony mineral feel.