Patrick Piuze Chablis 1er Cru Butteaux 2018

Ein trockener Qualitätsweißwein aus Chablis, Burgund, Frankreich, Alkoholgehalt: 12,5%, Rebsorte: 100% Chardonnay, Flascheninhalt: 0,75 l, 2015er Jahrgang ausgezeichnet mit 90 Parker Punkten (siehe unter Informationen)

Verfügbarkeit: Auf Lager

€58,50 Inkl. MwSt. zzgl. Versandkosten
Grundpreis: €75,33 / Liter
Menge:    

in den Warenkorb
Lieferzeit: sofort versandfertig, Lieferfrist 2-3 Werktage

Alkoholgrad: 12,5% vol.
Allergene: Sulfite, Spuren von Eiweiß
Abfüller/Erzeuger: Domaine Piuze Patrick, 25 Rue Emile Zola, 89800 Chablis, Frankreich

 

2015 Patrick Piuze Chablis 1er Cru Butteaux
A Chardonnay Dry White Table wine from
France, Butteaux, Chablis, Burgundy, France
 
Source
eRobertParker.com #226
Aug 2016
Reviewer
Neal Martin
Rating
90
Maturity
Drink: 2016 - 2026
 
The 2015 Chablis 1er Cru Butteaux has a well-defined bouquet with touches of mint and bay leaf. I like the energy here. The palate is medium-bodied with crisp tannin, a twist of bitter lemon, edgy and saline with a taut, linear finish. “Proper Chablis” (as they say). 

What I like about Patrick Piuze is that you always get a realistic and candid view of the vintage. He doesn’t mince his words, so when we were descending down to his cellar to taste the 2015s, he quipped that they would make fine restaurant wines. There is truth in that, although that would be deprecating to the quality of his wines. No, not every 2015 from Piuze is a knockout success, and maybe compared to 2014 they do not possess the same tension or terroir expression--a commonality across the region. “The 2015s had been bottled around June 20/21,” he told me. “We started picking on September 1 straight after the hail that fell at 1:30 A.M. We were straight out there picking the damaged grapes. I had originally planned to start on September 5. I think there is some dry extract in the wine and this may allow them to age. But I am sure we will drink the 2015 before the 2012 and 2014. The volatile acidity is quite low at 0.55. The alcoholic fermentation and malolactic fermentation were done by December 23--the fasted ever--and the wines were kept in reduction for a long time. For a month and a half, we let the wines oxidize a little to teach the wine to protect itself. The SO2 did not combine, so we added it after the malolactic and only had to add a half gram for bottling. The wine didn't seem to need sulfur and the total SO2 is lower than 2014. Perhaps because the skin was a little more mature?” 

Readers should check out Patrick’s excellent “Terroir” series of wines that give a refreshing and different take on the various lieux-dits, or alternatively some of his superb Premier and Grand Crus, such as his debut Roncières and Blanchot respectively.
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