In only a short time, Patrick Piuze has gone from managing a wine bar in his native Québec to becoming one of Chablis’ most prominent rising stars. In 2008, after working for Olivier Leflaive, Verget and Domaine Jean-Marc Brocard, Patrick started his own micro-négoce. Sourcing 20 hectares of old-vine fruit from respected growers throughout Chablis, he crafts over 20 cuvees, including grand cru, premier cru, single-village wines, a Petit Chablis sourced from a maximum of two parcels adjacent to grand cru vineyards, an Aligoté from Saint Bris, and a méthode traditionnelle sparkling wine from the Tonnerrois. He is one of the rare producers to identify the nuances from village to village within the general AOC Chablis and even distinguishes between microclimates in his two cuvees of grand cru Bougros. Patrick’s belief in long, natural fermentations allows him to create powerful yet graceful wines that, even in less ripe vintages, show a soft, penetrating texture. Lively, nervy, and pure, they also exhibit soft creamy textures, layered complexity, and the contagious vitality of its maker. TERROIRS FARMING GRAPE VARIETALS VINE AGE AVERAGE YIELD WINEMAKING TASTING NOTES ANNUAL PRODUCTION “Coteau de Fontenay" comes from a small vineyard located on the right bank of the Serein river overlooking the village of Fontenay, situated behind the Grand Cru hill. The vines are planted to a Western exposure, in the clay-limestone soils of a North-South valley with cold, persistent winds coming from the North. Patrick only sources wine from the original 12th century Chablis boundaries, which means that all his cuvees hail from the celebrated Kimmeridgian limestone—a unique terroir rich in fossils, prized for creating stony, complex Chardonnays. Each grower has their own method of sustainable farming; neither synthetic herbicides nor fertilizers are used, and regular plowing controls weeds. The common thread is a fundamental respect for the soil, which is essential for Patrick, a longtime student of Chablis’ terroirs. In a land of predominantly mechanized harvests, Patrick and his team set themselves apart in the appellation by harvesting entirely by hand. They tend to pick earlier than most growers in order to impart a nervy and acidic backbone to the finished wine. 100% Chardonnay Approximately 30 years old 58 hl/ha Patrick favors long fermentations with native yeasts and ages all of his wines on their lees. Allowing nature to take its time and letting the temperatures rise and fall of their own accord allows the skins to soften and gracefully impart their aromatics and flavors into the finished wine. The grapes are pressed gently by mechanical press. Aged in 50% used oak, and 50% tank. Primary fermentation can last up to five months. The wine then goes through 100% malolactic fermentation and ages on the lees for up to eleven months with one racking, before a light bentonite fining, a light filtration with diatomaceous earth, and bottling. A significantly terroir-focused wine, the "Coteau de Fontenay" shows transparency and purity, with mineral elements of wet stone, chalk, and gunflint on the nose. However, there is a generous amount of fresh-cut apple, small white flowers, and Meyer lemon accents to balance the equation, leaving one with the impression of true, classic Chablis. 360 cases Born in January 1973 in Quebec, Canada, Patrick Piuze is the third son of a middle class family who was never marked out to wine-producing. When he turned eighteen, Patrick met Marc Chapoutier who were a real springboard towards his professional life and helped him to get started in wine-producing. Thanks to him, Patrick travelled all over the world and worked in several wineries in Australia, South Africa and Israel. Then, he went back to Quebec and started up a wine bar called "Le Pinot Noir" in the center of Montreal. His two-year experience in catering and wine waiting helped him to create a certain culture of wine-tasting there but deep inside, all he wanted was going back to his beloved wineries and cellars. In the summer of 2000, Patrick left Montreal and carried his backpack to Burgundy, one of the most beautiful regions in France. He joined Olivier Leflaive and his staff in Puligny-Montrachet for the harvest season. After a short course at the Beaune CFPPA (Centre de Formation Professionnelle et de Promotion Agricole), he was entrusted with Olivier Leflaive’s Chablis winemaking. There, he developed his savoir-faire and then left Olivier Leflaive’s winery four years later for La Maison Verget, where Jean-Marie Guffens passed him his passion for terroir. Patrick Piuze then started to make a name for himself as an excellent winemaker. His fame led him to be recruited a year later as a cellar master by Jean-Marc Brocard. At this time, Patrick took the most important decision of his life : he founded his own winery on July 1rst, 2008. It was a real challenge to settle all by himself. Patrick’s main intention is to make a real difference between "wine grower" and "winemaker". He doesn’t own any vineyard but has a strong influence as a counsellor for the wine growers. He established a trust building approach and a long-term partnership towards wine growers. This philosophy enables him to pick the best lots in Chablis, most of them of very old vineyards, to collect high quality grapes. He mainly purchases grapes and provides a varied wine range from Chablis (four different vineyards) to Grands Crus (six references, among which Les Preuses and Grenouilles) and eleven Premiers Crus. Thus, 110.000 bottles has been produced. Through his wines, Patrick Piuze has always been intent on revealing the true character of Chablis and its wide-ranging terroirs and vineyards. From a steep west-facing vineyard behind the Grand Cru hill on the right bank of the Serein. The valley runs north to south and cold winds come through from the north. Fermented and aged 50% in used barrels and 50% in stainless steel tanks. Notes of nectarine and a hint of thyme. Patrick Piuze- a Montreal native- is a rock star in Chablis, having taken the region by storm when he arrived over decade ago. He worked for Jean-Marc Brocard and Jean-Marie Guffens before starting his own label in 2008, and has very quickly come to be counted among the legendary names of the region, not least because he became drinking buddies with most of them. The guy is hella-good fun to hang out with... and while that may sound like an irrelevant detail, it is not: Piuze works with purchased fruit, and his great relationships with the growers of Chablis have allowed him access to choice parcels in all of the great sites. As for technique, he is a maverick. While 90% of Chablis is machine-harvested, he harvests everything by hand, a paramount factor in the quality of his wines. While most cellars use a pneumatic press, he uses a vertical one because he likes the initial blast of oxygen for the wines in hopes of preventing pre-mox later, a way of thinking also espoused by Jean-Marc Roulot. While most vintners make one indifferently blended cuvée from mixed sites for their villages wine, Patrick obsessively crafts no fewer than SIX different villages-level wines from six different towns. In our tastings together, he touts them as the qualitative peers of his 1er Cru’s, and with good reason—they are extraordinary. To make wines this way, Patrick has become a walking encyclopedia of the terroir of the area. On our recent visit to his winery, Patrick explained that Chablis is made up of rolling hillsides and valleys. The tops of the plateaus are generally Petit Chablis, north-facing vineyards are generally village-level Chablis and south-facing vineyards are 1er Cru; the Grand Cru hill has direct west/south-west exposure. The vineyards on the left bank of the Serein River generally have more clay and producer richer wines; here you find the villages of Courgis, Chichée, and 1er Cru vineyards: Forêts, Butteaux, and Vaillons. The vineyards on the right bank have much less clay top soil and more limestone – this is where you find the Grand Cru, also the villages of Fleys and Fyé and the 1er Cru Vaucoupin, Montée de Tonnerre, and Fourchaume. The right-bank wines are characterized by an intense minerality and more lean fruit in comparison to those from the left bank. In the cellar, fermentations start spontaneously. The village level "Terroir" series wines are fermented and aged mostly in tank. And Premier Cru and Grand Cru wines are fermented and aged in used barrels for ten months. The barrels are always from high-acid years, currently 2002, 2004, 2007, 2008, and 2010. Patrick explains that the first year that the barrel is used, there is not only an exhange of oak to the wine, but also of the wine to the barrel. So he avoids barrels that were first used in a warm vintage, thereby avoiding tropical notes from the barrels to his wine. All wines go through malo naturally. Fermentations are allowed to go at their own pace. In 2015, fermentations were mostly finished after 2.5 weeks. In some years, they last three months. The village level wines are bottled in the spring and 1er Cru and Grand Cru wines are normally bottled in July. The wines are bottled with a very gentle clay filtration.