| Winery Location: | Chablis |
| Year Established: | 2008 |
Top Wines Produced
- Chablis, Grand Cru, Blanchots
- Chablis, Grand Cru, Bougros
- Chablis, Grand Cru, Bougros, Cote de Bouqueyreaux
- Chablis, Grand Cru, Les Clos
- Chablis, Grand Cru, Les Preuses
- Chablis, Grand Cru, Valmur
- Chablis, Premier Cru, Butteaux
- Chablis, Premier Cru, Forêts
- Chablis, Premier Cru, Montée de Tonnerre
- Chablis, Premier Cru, Montée de Tonnerre
- Chablis, Premier Cru, Roncières
- Chablis, Premier Cru, Vaucoupin
- Chablis, Premier Cru, Vaillons, „Les Minots“
Average Total Production
- N/A
Summary
Patrick Piuze grew up in Quebec from a family that he states „was never marked-out to wine producing.“ At age eighteen he left to travel the world working in wineries in Israel, Australia, and South Africa. He then opened up a wine bar in Montréal, and after a short time decided he wanted to make wine; he packed up and moved to Burgundy. He worked for Olivier Leflaive, becoming winemaker there before moving on to Maison Verget and Jean-Marc Brocard. He started his own winery in 2008. He owns no vineyards, and relies entirely on his contracts with growers. He has a second Chablis project called Val de Mer, meaning Valley of the Sea.
Style & Vinification Techniques
All grapes used are harvested by hand, from Petit Chablis to the Grands Crus. Piuze used a vertical press, similar to Roulot, in order to introduce oxygen early in the process. Piuze uses ambient yeast for fermentation, which lasts between three to six months. Wines go through malolactic fermentation and are aged in stainless steel and older oak barrels. There is no bâtonnage. His village wines are labeled by village as in „Terroir de Courgis“ and fermented/aged mostly in tank. Wines are bottled with a light clay filtration.
Producer Website: Patrick Piuze