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Piuze is a Montréal native who worked in wine bars for years before deciding he wanted to make Chablis, and after internships with Guffens, Leflaive, and Brocard, Patrick has been carefully hand-harvesting and vinifying purchased fruit ever since his inaugural 2008 vintage. This Chablis hails from the fabled lieu-dit ‘Les Pargues’ which stretches across a valley between 1er crus Vaillons and Montmains. Patrick has sourced fruit from Les Pargues since 2014, but he prefers to call it ‘La Grande Vallée’. He treats this special historic parcel with the same care as his 1er and Grand Cru bottlings, aging them in old wood instead of stainless steel. Like most white Burgundy, it needs a half hour to spread out and reveal its best. There’s a lovely salinity to the finish which, to my mind, is the Pargues’ minerality.
Monday - Friday |
11:00 am - 7:00 pm |
Saturday |
12:00 pm - 7:00 pm |
Sunday |
Closed |
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