France · Burgundy · Chablis · White · Still · wine-wine · 1377046
Lowest offer: 15.50 GBP (Buy)
Offers: 2 · Bids: 0
| Price / case | Vintage | Packing | Qty | Location |
|---|---|---|---|---|
| 186.00 GBP | 2022 | 12 x 75cl | 1 | uk / United Kingdom |
| 186.00 GBP | 2023 | 12 x 75cl | 5 | uk / United Kingdom |
No active bids.
| Vintage | Packing | Offers | Bids | Market price | WA rating |
|---|---|---|---|---|---|
| 2018 | 12 x 75cl | 0 | 0 | 2586.72 | 88 |
| 2019 | 12 x 75cl | 0 | 0 | 2437.56 | |
| 2022 | 12 x 75cl | 1 | 0 | ||
| 2022 | 6 x 75cl | 0 | 0 | ||
| 2023 | 12 x 75cl | 1 | 0 |
Rating: 88 –88
The 2019 Petit Chablis, which is actually on Kimmeridgian soil, is 100% tank-fermented. It has a light crushed stone and dandelion nose. The palate is well balanced with a slightly honeyed entry, fine acidity and a sapid finish. Fine.
Rating: 89 –89
The 2020 Petit Chablis opens in the glass with aromas of crisp green orchard fruit, white flowers and oyster shell. Medium-bodied, satiny and elegant, it's a bright, precise wine with a long, saline finish. Like his Bourgogne Tonnerre, it's one of the sleepers in Piuze's portfolio this year.
Rating: 88 –88
Piuze's 2019 Petit Chablis offers up aromas of citrus zest, white flowers, oyster shell and light reduction. Medium-bodied, chalky and saline, with brisk acids and fine grip, it remains very classic in profile in a year where that can't be taken for granted. Don't underestimate its aging potential.
Rating: 88 –88
Piuze's 2017 Petit Chablis is lovely, exhibiting notes of citrus oil, white flowers and iodine. On the palate, it's medium-bodied, elegantly textural and tangy, with lovely purity and tension. It's a terrific example of its appellation.
Rating: 88 –88
Piuze's 2017 Petit Chablis, which I also resisted a year after last tasting it, is showing well, unwinding in the glass with a delicate bouquet of honeycomb, citrus oil and crushed chalk. On the palate, it's medium to full-bodied, satiny textured and precise, with good depth and chewy extract, underpinned by racy acids. This is quite a serious, tight-knit rendition of the appellation that will be even better with another year or two in bottle.
Rating: 85 –85
The 2015 Petit Chablis comes from the lieu-dit La Petite Preuses. It has a simple, but quite vigorous citrus and apple peel nose. The palate is soft and easygoing, and seems slightly lower in acidity than previous vintages with a straightforward, slightly resinous finish.
Rating: 84 –84
The 2014 Petit Chablis comes from a single parcel in La Petit Preuse. It has a light, precise, stony bouquet that has a distinct airiness about it. The palate is quite rounded on the entry with just a touch of sour lemon, leading to a soft, easy-drinking finish.
Rating: 87 –87
Piuze's 2011 Petit Chablis is a very pretty, understated wine that shows the bright side of the vintage in its articulate fruit. Floral notes add lift and elements of vibrancy on the finish. 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: 88 –88
The 2009 Petit Chablis is quite soft, pretty and inviting. Beautiful, perfumed aromatics are woven throughout, giving the wine lovely character and personality. I came back to the Petit Chablis after all the 2009 grand crus and it showed beautifully, which is high praise. The Petit Chablis is made from a parcel on the plateau above Les Clos. Anticipated maturity: 2012-2015. Patrick Piuze’s resume includes stints with Olivier Leflaive, Jean-Marie Guffens and Domaine Brocard. A desire for more of a hands-on approach in all facets of winemaking led Piuze to start his own micro-negociant operation a few years ago. All of the wines are fermented with ambient yeasts and are aged on their lees in steel and neutral oak with no batonnage. Of the premier crus, the Vaillons, Forets and Butteaux are aged entirely in oak, as are all of the grand crus. The wines go through full malolactic fermentation. Stylistically, the wines lean towards the Cote d’Or in terms of their personalities. In 2009, Piuze began picking on September 14, earlier than normal, and the wines also went into bottle early (before the 2010 harvest), both with the aim of trying to maintain as much freshness as possible. About 50% of the wines are aged in neutral oak. Some of the gems in this lineup are in the entry-level offerings, where there may be less competition for higher quality fruit than in some of the more prestigious sites within Chablis. I was only able to taste one 2010, as the rest of the wines had not yet been bottled at the time of my visit. I also sampled a number of 2008s, including the Vaucoupin, Vaillons, Blanchots and Les Clos, all of which were very pretty. Various American importers, including: David Bowler Wine, New York, NY; (212) 807-1680 and Aliane Wines, La Jolla, CA; tel. (858) 361-4529
Rating: 89 –89
Aromas of lemon oil, toasted nuts and youthful reduction preface Piuze's 2022 Petit Chablis, a medium to full-bodied, satiny and supple wine that's unusually broad and textural this year, without losing its Chablisien profile.
Rating: 88 –88
Piuze has produced a very fine 2018 Petit Chablis from the purely Kimmeridgean soils of the Petit Preuses, which overlooks the grand cru climat Les Preuses. Unwinding in the glass with aromas of pear, almond paste and dried white flowers, it's medium to full-bodied, satiny and layered, with a charming, elegantly textural profile that reflects both the warm vintage and its Chablisien origins.
Rating: 89 –89
The 2010 Petit Chablis emerges from the glass with green apples, pears, ash and flowers. It possesses marvelous focus and sheer energy at this level. Piuze’s 2010 Petit Chablis will give many a Chablis a run for their money in 2010. Anticipated maturity: 2012-2016. (Not yet released) Patrick Piuze’s resume includes stints with Olivier Leflaive, Jean-Marie Guffens and Domaine Brocard. A desire for more of a hands-on approach in all facets of winemaking led Piuze to start his own micro-negociant operation a few years ago. All of the wines are fermented with ambient yeasts and are aged on their lees in steel and neutral oak with no batonnage. Of the premier crus, the Vaillons, Forets and Butteaux are aged entirely in oak, as are all of the grand crus. The wines go through full malolactic fermentation. Stylistically, the wines lean towards the Cote d’Or in terms of their personalities. In 2009, Piuze began picking on September 14, earlier than normal, and the wines also went into bottle early (before the 2010 harvest), both with the aim of trying to maintain as much freshness as possible. About 50% of the wines are aged in neutral oak. Some of the gems in this lineup are in the entry-level offerings, where there may be less competition for higher quality fruit than in some of the more prestigious sites within Chablis. I was only able to taste one 2010, as the rest of the wines had not yet been bottled at the time of my visit. I also sampled a number of 2008s, including the Vaucoupin, Vaillons, Blanchots and Les Clos, all of which were very pretty. Various American importers, including: David Bowler Wine, New York, NY; (212) 807-1680 and Aliane Wines, La Jolla, CA; tel. (858) 361-4529
Rating: 87 –87
Piuze's 2011 Petit Chablis is a very pretty, understated wine that shows the bright side of the vintage in its articulate fruit. Floral notes add lift and elements of vibrancy on the finish. 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: 88 –88
Like so many of the best wines of its appellation, Piuze’s 2012 Petit Chablis originates on the plateau above the grand crus, specifically in the site known as “La Petite Preuses.” Scents of heliotrope, pistachio extract, and lemon lead to a palate that combines considerable richness of texture for this vintage with a bright, refreshingly tart finishing juiciness. Plan (unless convinced by organoleptic evidence a year from now) to enjoy this before the end of 2014. 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: 86 –86
The following wines had all been bottled recently. The 2013 Petit Chablis comes from two parcels. It has a light herbaceous bouquet, a little pointed at first with citrus peel and cold stone. The palate is light with subtle grassy tones, although this is showing just a little flatness on the finish at the moment. Drink now-2016. 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: 89 –89
Patrick Piuze’s 2023 Petit Chablis is showing very well in the context of the appellation, offering up notes of lemon zest, acacia and pear. Racy and laden with bright acids, it concludes with a chalky finish, expressing the personality of a warm year without sacrificing its Chablisien origins.
Rating: 90 –90
From a sloped site, adjacent to Bougros, this has a very fresh edge with grapefruit and smoothly ripened peaches. Ripest parcel, at 13.2% finished alcohol. Drink now.