Patrick Piuze

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. PATRICK PIUZE

“there is good definition of place. The dry conditions drove vines to drink deeper down in the soil profile.” PATRICK PIUZE, on his 2018s

Other producers who have delivered strong quality in both 2017 and 2018 are Patrick Piuze, whose extensive range of wines speak clearly to terroir in both vintages. NICK STOCK, jamessuckling.com

The irrepressible Patrick Piuze, who has worked with Jean-Marie Guffens at Verget and Jean-Marc Brocard (see both herein), struck out on his own in 2008 to found an eponymous négociant. Piuze forcefully forswears corrections of any kind, which includes chaptalization (unless absolutely necessary), 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)…. these are wines to buy in quantity as they're inexpensive while offering generally fine quality BURGHOUND

Patrick Piuze is the “bad boy” of Chablis. I don’t mean that in a pejorative sense. I am sure he is perfectly behaved at all times. But he conveys a charming sense of rebelliousness, perhaps stemming from his Canadian roots that confer an outsider status I think he enjoys. Let’s face it, his heritage has not prevented him from securing contracts on some choice parcels around Chablis. Sometimes I compare Piuze to Jean-Luc Thunévin in the sense that he is quite content to upset the established order. Piuze is an exemplar of a winemaker who eschews the notion of calling vines his own and instead focuses on establishing long-term relationships and contracts with those who can offer him propitious terroir. In that sense, you could think of his approach not dissimilar to that of Eben Sadie in South Africa. And it seems to work. Piuze has gained a loyal following in countries around the world. As usual we descended down to his barrel cellar that, I am sure, it backs on to that of Vincent Dauvissat, such as their proximity albeit on opposite sides of the road.

This is a comprehensive portfolio that almost atomizes Chablis into individual vineyard expressions. Piuze is renowned for both cutting deals with owners of propitious vineyards and his obsessive, occasionally maverick approach. He does what he feels is right, even if it contradicts the consensus. NEAL MARTIN