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Technical Details

  • Blend 100% Chardonnay
  • Winemaker Patrick Piuze
  • Country France
  • Region Burgundy
  • Sub Region Chablis
  • Appellation Chablis
  • Vineyard Chichée lieu-dit, located on a plateau near 1er Cru Vaucoupin
  • Farming Method Sustainable Practices
  • Oak stainless steel
  • Aging / Cooperage 10 months
  • Alcohol 13.9%

Patrick Piuze Terroir de Chichée Chablis 2021

Chardonnay | Burgundy

SPECIAL: Ground shipping included on 3+ bottles!

Sustainable Practices

$50.00

$34.95

750ML

30% OFF RETAIL!

This one comes from Chichée, a little village just southeast of Chablis sitting on a plateau near the 1er Cru Vaucoupin vineyard – with clay-rich, left-bank soils that give the wine stunning depth. It's a single-village bottling from one of the region's most obsessive producers, and retail runs about $50… but ours is under $35, with free shipping when you grab three or more. Easy peasy! 

Let's talk about Patrick Piuze, because his story is a good one. The man is a Montreal native who bounced around wine harvests in Australia and South Africa, ran the restaurant business back home for a while, and then in 2000 pulled up stakes and moved to Burgundy on a hunch. He landed at Olivier Leflaive, got shipped off to Chablis, and spent the next several years soaking up everything he could – pressing and precision from Jean-Marie Guffens at Verget, then a stint as cellar master at Jean-Marc Brocard. By 2008, he'd seen enough to go out on his own, it worked out, and he's now one of the most respected emerging stars of the appellation.

What makes him a bit of a maverick is that Patrick doesn't own vineyards. He buys grapes – old vines only, from prime plots all over Chablis – and his obsession is terroir, so instead of blending everything into one village cuvée like most producers, he bottles a whole lineup of single-village wines to show off what each spot tastes like. And while roughly 90% of Chablis is machine-harvested these days, he picks everything by hand. He even uses an old-school vertical press because he likes what that first hit of oxygen does for the wine down the road. This is decidedly not a factory operation.

The Chichée bottling is 100% Chardonnay, fermented and aged entirely in steel tank – zero oak, so nothing getting in the way of the fruit and rocks. And there are a LOT of rocks here, since Chablis sits on Kimmeridgian soil, a 180-million-year-old seabed of clay and limestone absolutely loaded with fossilized oyster shells that you can certainly taste here. You’ll get bright grapefruit and crisp green apple, a savory streak of that ocean-floor minerality, and simply mouthwatering acidity. It's taut, precise, and endlessly food-friendly – and for under $35, it's a serious wine from a serious producer at a very friendly price. Load up!

FOOD PAIRINGS: Roasted halibut with lemon and fresh herbs will let the saline minerality and punchy fruits in this Chablis shine.

About The Producer

Patrick Piuze was born in Quebec in 1973 into a family with no connection to wine, but a chance encounter with Marc Chapoutier at a Banff ski resort at age eighteen sent him on a journey that would eventually land him at the top of the Chablis hierarchy. After working harvests across Australia, South Africa, and Israel, Piuze opened a wine bar in Montreal called Le Pinot Noir before the pull of the cellar proved too strong. In 2000 he arrived in Burgundy with a backpack and talked his way into a harvest internship with Olivier Leflaive. Within three weeks, Leflaive recognized his talent and handed him the keys to a new Chablis winemaking operation. Piuze spent the next eight years refining his craft at Leflaive, then at Maison Verget under the legendary Jean-Marie Guffens, and finally as cellar master for Jean-Marc Brocard. In 2008 Piuze launched his own negociant label with no vineyards but an extraordinary network of trusted growers across every level of the appellation. While ninety percent of Chablis is machine harvested, Piuze harvests every parcel by hand. He uses a vertical press rather than pneumatic, relies only on native yeasts, and ages village wines in tank while Premier and Grand Crus go into older barrels. The result is a range of wines that reads like the definitive field guide to Chablis terroir, from the crunchy immediacy of Petit Chablis all the way up to the electric, age-worthy Les Clos Grand Cru. Today Piuze is counted among the legendary names of the region.