PRIVATE DINING
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Producer: Patrick Piuze
Vintage: 2022
Country: France
Region: Chablis
Categorie: white wine
Bottle size: 75 cl.
Ripeness: To 2042
Taste: trocken
Winestyle: fein & aromatisch
Alcohol content: 13 %
In years when Patrick Piuze does not produce Fourchaume, he presses the grapes in his Vaulorent. Vaulorent is part of his Fourchaume vineyard, but it cannot be called a Grand Cru. The interesting thing is that Vaulorent is not directly connected to Fourchaume. Rather, this 1er Cru borders on the Grand Cru Preuses, lies above it, with a slight north exposure, very windy, late ripening. The harvest window is the shortest of all Premiers Crus, you have to catch exactly the right time. This freshness also shows on the nose, pebbles, grapefruit, some yellow kiwi and tonka bean. On the palate, you have energetic acidity and yet the Chablis is elegant. But it also has Grand Cru power. It generates this through pressure on the palate. You notice that there is a lot of extract in the glass. It has a similar subtle minerality to Preuses, yet it has a deep body that floats on the palate and, for all its power, comes across as straightforward, very seductive. Wonderful and big!
Then, in 1997, he opened a wine bar in Montreal. But even here he was not close enough to wine. In the summer of 2000, Patrick Piuze came to Burgundy as a backpacker. In Puligny-Montrachet, he came across the Olivier Leflaive winery. Patrick took advantage of this opportunity and offered to help with the upcoming harvest. That was how he got started. Now he went through all the stages of a wine maniac in fast motion. From harvest helper to vineyard work and cellar championship to winemaker. And he made contacts with other wine maniacs in Burgundy and Chablis. Then, in July 2008, Patrick founded his tiny boutique winery in Chablis. His first vintage is already fascinatingly good. And I must confess that no wine from the legends of Chablis has ever impressed me as much as Patrick Piuze's 2008.
The secret of his success, however, is relatively simple: only grapes from vines over 60 years old and tiny, organic to biodynamically cultivated vineyards. In addition, meticulous work in the vineyard and cellar and very moderate use of new wood (minimal toasting of the new and used barrique barrels) in order not to counteract the brilliant fruit, the outstanding freshness and the high minerality. Each site is microclimatically treated uniquely, and his terroir differences taste more distinct than any other winemaker's. His 1er Crus are milestones in Chablis, the Grand Crus are among the best in the field of white Burgundy.
