On a recent online-shopping raid I stumbled upon the fancy-looking wines of Patrick Piuze, a Canadian who incidently found his way into winemaking after an inspiring encounter with Marc Chapoutier. As a young man he then took a chance and worked in several chais around the world before coming back to Canada for opening a wine bar. After 2 years of that he finally joined Olivier Leflaive in Burgundy for whom he would soon oversee Chablis-making. A few winemaking-jobs later he finally decides to settle as an independent négociant, a buyer of grapes.

Several Premier Cru and Grand Cru wines are part of Patrick Piuze’s portfolio, but he also offers entry level wines such as this “Terroir de Chichée” which sells at around 15 Euro, promising an unbiased and pure Chablis expression with minimalistic handling within the chai.

The wine displays a pale golden color. In the nose: a little smoke, hints of green apples and pear. Fruit seems rather retained here.

On the palate this is masochistic in its dryness which comes with a truckload of acidity. At the same time it shows a chalk-like minerality and tart green apple flavors. From a weight point of view it seems rather light to medium, but there is some substance in it, mineral substance. Else, there is this overwhelming acidity – you really got to be fond of it!

Finish lingers on with a good chalky impression. Not too long really, but probably above expectations for an entry-level wine.

I’m asking myself what would be the right maturity for this wine, and I’m quite clueless about it honestly.
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Is it way too young? Will it ever mellow? For my taste the acidity could definitely need a little buffer.
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But then again, with the right food this could be lovely. Think of a ceviche for example, where raw fish is marinated in lime juice.

I’m a bit confused. This is definitely a little out of the ordinary, but right now nothing for me really given the high acidity. I’m quite curious though how this style suits the Premier Cru and Grand Cru wines of the estate – I imagine them much more balanced in their reductiveness, probably much more suitable for my palate..
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