Nos vins sur le millésime 2009 apparaissent dans la sélection Burghound 2010 d’Alan Meadows.

Les Chablis 2009- Terroir de Chablis et Terroir de Fleys sont dans le classement Burghound.com’s 23 “Top Value” Wines avec une note de 89.

Dans le classement Burghound.com’s62 “Sweet Spot” Wines, le Chablis premier Cru “Les Butteaux” 2009 obtient une note de 90-93, le Chablis Grand Cru“ grenouille” 2009 note de 90-93 et le Chablis Premier Cru les Vaillons parcelle « de Minots » 90-92.

Dans le Classement Buurghound.com’s 40 « Don’t Miss » Wines, le Chablis 2009 Grand Cru Bougros note 91-93, le Chablis Bouquerottes Grand Cru 2009 note 91-94, Chabis 2009 Grand Cru« les Preuses » note 92-94, le Chablis grand Cru Valmur 2009 note 91-93

Ci-dessous vous pouvez lire le texte original d’Alan Meadows :

Allen Meadows / Issue : 40

Maison Patrick Piuze (Chablis)

2009 Chablis – Terroir de Chablis white 89

2009 Chablis – Terroir de Chichée white (87-89)

2009 Chablis – Terroir de Courgis white 88

2009 Chablis – Terroir de Fleys white 89

2009 Chablis - Blanchots Grand Cru white (90-92)

2009 Chablis - Bougros Grand Cru white (91-93)

2009 Chablis - Bouquerottes Grand Cru white (91-94)

2009 Chablis “Butteaux” 1er white (90-93)

2009 Chablis “Forêts” 1er white (89-92)

2009 Chablis “Fourchaume” 1er white (88-90)

2009 Chablis - Grenouilles Grand Cru white (90-93)

2009 Chablis – “Montée de Tonnerre” 1er white (89-92)

2009 Chablis – Les Preuses Grand Cru white (92-94)

2009 Chablis “Vaillons de Minots” 1er white (90-92)

2009 Chablis – Valmur Grand Cru white (91-93)

2009 Chablis “Vaucoupin” 1er white (89-91)

2009 Chablis – Vaudésir Grand Cru white (90-92)

2009 Petit Chablis white 87

2008 Chablis – Terroir de Chablis white 89

2008 Chablis – Terroir de Fleys white 89

2008 Chablis - Grenouilles Grand Cru white 92

2008 Chablis - Les Clos Grand Cru white 93

2008 Chablis – “Mont de Milieu” 1er white 91

2008 Chablis – Les Preuses Grand Cru white 94

The irrepressible Patrick Piuze, who has worked with Jean-Marie Guffens at Verget and Jean-Marc Brocard (see both herein),has struck out on his own to found an eponymous négociant. Moreover, the quality levels he has achieved are nothing short of sensational given that 2009 is only his second vintage and that he is buying in fruit. When I inquired as to how he was managing to make such fine wines with purchased fruit, Piuze explained that his experience with Verget and Brocard exposed him to the practices of the very best growers as well as their identities. He also forcefully forswears corrections of any kind, which includes chaptalization, enzymes, acidification as well as new wood (he uses 6 to 8 year old wood at present with some stainless, depending on the wine in question). As Piuze puts it “the only thing truly original in the world of wine is the underlying terroir and I have nothing else interesting to add. Anyone can copy anyone else’s techniques so what else is there to make great wines ? I believe the answer is simple : Terroir. I want to work only with the fruit from old vines and even then, only old vines that are planted exclusively within the original boundaries of Chablis. If I respect these things, it will be almost impossible to make bad wine.” I highly recommend trying a few examples of the Piuze wines if your taste runs to pure and completely unadorned classically styled Chablis, particularly from the 2008 vintage. (Martine’s Wines, Novato, CA and David Bowler Wines, NY, NY ; Bibendum Wine, Hallgarten Druitt and Carte Blanche, UK).

Toutes les chroniques de chaque vins sont disponibles sur le site d’alan Meadows :

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