Patrick Piuze Chablis Grand Cru Bougros 2016

0,75 l, a Chardonnay Dry White Table wine from Chablis, Burgundy,, alcohol content: 12,0%, grape variety: 100% Chardonnay

Availability: In stock

€69,50 Incl. tax
Grundpreis: €92,67 / Liter

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Delivery time: 2-3 workdays

Alkoholgrad: 12,0% vol.
Allergene: Sulfite, Spuren von Eiweiß
Abfüller/Erzeuger: Domaine Piuze Patrick, 25 Rue Emile Zola, 89800 Chablis, Frankreich

Patrick Piuze 

More wines from this producer

2019 - 2030
Neal Martin
31st Aug 2017

The 2016 Chablis Grand Cru Bougros, which is picked now only in the mornings, according to Patrick Piuze, has a perfumed bouquet of grass clippings mixed with Granny Smith apples and freshly sliced pear. The palate has a twist of bitter lemon on the entry and is very saline in the mouth with just a touch of reduction on the finish that will dissipate by the time it is bottled. This is a fine Chablis for sure, although there are other grand crus from Piuze that surpass it this year.

Patrick Piuze has been one of my favourite négociants in Chablis for a long time. Working out of his winery just down the road from Vincent Dauvissat, he has a wide portfolio of labels that he has accumulated over the last decade of winemaking. “It was a tough growing season," he says. "In 2016 the quantity was affected by two hailstorms and the frost, then there was mildew and sunburn, the latter affecting vines planted north-south and not east-west. We were not affected by rot because we harvested early from 21 September. Most people started a week later. I remember looking around because I was the only person there. I asked myself: where is everybody? Either I am wrong, or they are wrong…but whatever, we all have our own ways. I was afraid of the small crop and the state of the vines. The rainfall meant that the vines would absorb potassium from the soil, which would reduce acidity levels, so I wanted to pick on what was essentially the first day of maturation." Patrick Piuze approached the 2016 vintage in his own way, which might seem unorthodox to those growers who decided to wait longer before marching pickers into the vines. "We picked from 11 to 11.8 degrees of alcohol and then chapitalized," he explained. "In the end we were only down by 30%. We had new growers who wanted to work with us, people who didn't have much in the vineyard, know we pick by hand and wanted to sell what fruit they had. They did not want to harm the fragile vines with machines, so they approached us. Also, for the first time we went outside Chablis into Bourgogne Tonnerre. Everything except three wines is bottled, to keep the freshness and fruit.” I think for the most part Patrick's strategy worked because the wines seem balanced and fresh after bottling. I guess the fundamental question is: what would they have potentially gained by waiting? Apart from saving a few euros on sugar, maybe the longer hang time would have manifested in more complexity, although then you run the risk of losing acidity. On the other hand, those that did pick later appear to have achieved satisfactory levels of acidity. As Patrick remarked, everyone has their own way of doing things. Certainly picking by hand and having the flexibility of choosing between contractors, rather than being limited to your own parcels, allowed Patrick to maintain quality levels even if I do find them a couple of paces behind the 2014s. Certainly his "Terroir" series form a perfect introduction to Chablis at a reasonable price, although I found that it is really within the premier and grand crus that his 2016s become exciting.

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