In this final article (here is the first) examining our curious critical prejudice against dry white wines, I examine our inability to fully appreciate perfect Chablis with Patrick Piuze and share tasting notes on four of my all-time favorites.
If you’ve not yet tried a Piuze Chablis, you don’t know what you’re missing.
Patrick Piuze left his wine bar in Montréal in 2000 to make Chablis, and after working for Leflaive, Verget, and Brocard, he knocked it out of the park in his first solo vintage: the outstanding 2008. Some dubbed him the new Raveneau. In addition to his Grand and 1er cru bottlings and his absolutely stellar Petit Chablis, Piuze also vinifies AOC-level grapes that he purchases from growers in various Chablis regional terroirs that he groups in a single bottling: “Terroir de Courgis”, “Terroir de Fleys”, “Terroir de Chichée”, or “Terroir de Fyé”.
These subdivided AOC bottlings compel us to listen even closer to Chablis. “Talk to people in Courgis or in Fleys, and they’ll tell you it’s all the same. But it’s not,” Piuze notes. Piuze also notes how in one particular portion of the grand cru Valmur — where he purchases grapes from Domaine Vocoret — there is a significant difference in the size of the grapes based on the varying amounts of limestone and clay underfoot; he notes how this invariably affects drainage and drastically changes what ends up in the glass 1https://www.patrickpiuze.com/Vendanges-2009-Grand-Cru-Valmur.html..
One senses in Patrick Piuze a respect for his growers’ grapes and a deeply ingrained reverence for the Chablis terroir, a humble and passionate man before his task. He did have some slightly irreverent things to say, however, about wine critics’ inability to recognize perfect Chablis:
Aside from needing to be an authentic expression of terroir, what is a perfect Chablis? When does a Chablis distinguish itself from others to the point where it deserves to be considered perfect?
In Chablis, we produce Chablis, and the Chardonnay grape is only a vector to accomplish that goal. What deserves to be called “perfect” is when the wine talks about its origine — where it’s from. Chablis can be described as acidity and minerality, bonded together, lending Chablis its own particular personality.
Do you think Chablis must age its ten years and acquire tertiary characteristics in order to be considered perfect? Should a luscious, younger Chablis be judged perfect by critics?
In Chablis, vintage is a very important issue, quite simply because we end up with two distinct styles of wine. (Click to Read more)