Medium lemon-gold color. On the nose, it's a bit reductive at first, with some rubbery, smoky notes to go along with a definite flinty, gunpowder characteristic. That's really the dominant bouquet, at least when first poured. There's maybe a very faint floral aspect underneath, and a hint of lemon, but you really have to go looking.
The more I swirl it and let it breathe, I am starting to get a savory, rich, toasted element that I really like—some combination of oak and maybe a bit of age. And now there's something sweet, like vanilla ice cream or fresh whipped cream. So it's definitely worth sticking with the nose after the initial burst of smoke. There's more in there.
On the palate, the pedigree is obvious right away. Obviously excellent winemaking in the combination of luxurious oak and high-acid flinty Chablis character. It makes for a very generous yet appetizing experience, well suited for many types of food yet also enjoyable and rewarding on its own. It's really not a wine that impresses with its complexity or expressiveness, but rather with perfect harmony and understated class. And the little kiss of toasted, refined oaky sweet-and-savory character on the finish is wonderful.
I think it might be a little better in a few years, but I don't think it's one to keep for decades and hope for an expression of mature genius.
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Textbook Chablis. Initially, a slight whiff of oxidation is quickly replaced by a nose of minerals and citrus fruit. Lovely, balanced and crisply acidic.
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From 750: Still pleasant to drink, but better upon release. Just beginning to taste a touch oxidized. Other than that, ditto my previous notes. Drink soon.
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Ditto my previous notes. This bottle tasted a little flat, and lacking acidity. Probably because it was served side by side with a California Chard (Far Niente)
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Nice wine. Good minerality. Clean and fresh. I believe this needs more time to develop. No one guessed Chardonnay. Most thought it was Sauvignon Blanc.
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I enjoyed this bottle more than the last. Fairly concentrated and ripe but there is good acid, wet stones and salinity. I think I drank my two bottles too early as this might improve.
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Unmistakable traditional chablis. Could not be from anywhere else on the planet. Restrained fruit on the nose as well as on the palate. minerality driven with saline notes and tart acidity. Excellent value. Will age well. I need to try Piuze's high end wines.
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This is the first Piuze that I've had. I found it softer and rounder than expected with more apple and orchard fruit than citrus. There are shades of lemon though and also a little stone, salinity and cream. I thought the cream notes were shades of oak but one of the other posts says this was made in 100% stainless. Overall this was ok but I prefer more cut, citrus and oyster shell in Chablis.
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This continues to impress, especially for a villages wine. I opened this to give someone a taste (in support of a comparison to Raveneau) and enjoyed it myself the following day. Yellow with specks of green. The yeasty aromas were more pronounced right out of the gate. Lemon rind, buttercream (interesting since there was no oak), and wet concrete rounded out the bouquet. In the mouth, bright citrus fruits carried high salinity from the front of the mouth to the back. RECOMMENDED.
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Dinner with Patrick Piuze (Seäsonal Restaurant & Weinbar, New York, NY): Light yellow in color, this wine has an unexpected softness and sweetness to it. There's wet stone, intense saline, and high acid. A bouquet of lemon peel develops into slight squeezed lemons and finally into hints of sweet lemon curd. There's also a slight yeasty quality to the nose, and the mineral-laden finish lingers. Aged in 100% stainless steel, this is an excellent value ($22 at retail) that should be at its peak in 5-8 years. RECOMMENDED.
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9/27/2022 - DaleW wrote:
No premox, classic Chablis, good acids, chalky finish, not super long but it is 10 year old AC. B+/B
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7/15/2022 - DaleW wrote:
Hey, 10 year old Chablis AC,and it’s actually doing just fine. Lemon drop, good acids, flinty notes, good length. B+
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10/23/2021 - JVG wrote:
Medium lemon-gold color. On the nose, it's a bit reductive at first, with some rubbery, smoky notes to go along with a definite flinty, gunpowder characteristic. That's really the dominant bouquet, at least when first poured. There's maybe a very faint floral aspect underneath, and a hint of lemon, but you really have to go looking.
The more I swirl it and let it breathe, I am starting to get a savory, rich, toasted element that I really like—some combination of oak and maybe a bit of age. And now there's something sweet, like vanilla ice cream or fresh whipped cream. So it's definitely worth sticking with the nose after the initial burst of smoke. There's more in there.
On the palate, the pedigree is obvious right away. Obviously excellent winemaking in the combination of luxurious oak and high-acid flinty Chablis character. It makes for a very generous yet appetizing experience, well suited for many types of food yet also enjoyable and rewarding on its own. It's really not a wine that impresses with its complexity or expressiveness, but rather with perfect harmony and understated class. And the little kiss of toasted, refined oaky sweet-and-savory character on the finish is wonderful.
I think it might be a little better in a few years, but I don't think it's one to keep for decades and hope for an expression of mature genius.
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5/16/2017 - MLipton wrote:
Textbook Chablis. Initially, a slight whiff of oxidation is quickly replaced by a nose of minerals and citrus fruit. Lovely, balanced and crisply acidic.
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9/13/2016 - startinoz wrote: 91 Points
En Magnum. Closed nose. Lemon and a little honey. Tickly acid. Short finish. With time light, creamy lemon and vanilla. Soft lemon finish.
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1/3/2016 - melzar wrote: 88 Points
From 750: Still pleasant to drink, but better upon release. Just beginning to taste a touch oxidized. Other than that, ditto my previous notes. Drink soon.
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2/28/2015 - melzar wrote: 90 Points
Ditto my previous notes. This bottle tasted a little flat, and lacking acidity. Probably because it was served side by side with a California Chard (Far Niente)
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2/23/2015 - melzar wrote: 91 Points
Ditto my previous notes. Traditional unoaked mineral driven Chablis. Reflects it's terrior.
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11/26/2014 - melzar wrote: 91 Points
All you can ask of a village chablis. Excellent value. Ditto my previous notes. Can age.
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9/19/2014 - sja61 Likes this wine: 90 Points
Nice wine. Good minerality. Clean and fresh. I believe this needs more time to develop. No one guessed Chardonnay. Most thought it was Sauvignon Blanc.
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8/21/2014 - melzar wrote: 90 Points
Ditto my previous notes. Great value
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8/2/2014 - Outplaying wrote:
I enjoyed this bottle more than the last. Fairly concentrated and ripe but there is good acid, wet stones and salinity. I think I drank my two bottles too early as this might improve.
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7/14/2014 - melzar wrote: 90 Points
Unmistakable traditional chablis. Could not be from anywhere else on the planet. Restrained fruit on the nose as well as on the palate. minerality driven with saline notes and tart acidity. Excellent value. Will age well. I need to try Piuze's high end wines.
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6/1/2014 - Outplaying wrote:
This is the first Piuze that I've had. I found it softer and rounder than expected with more apple and orchard fruit than citrus. There are shades of lemon though and also a little stone, salinity and cream. I thought the cream notes were shades of oak but one of the other posts says this was made in 100% stainless. Overall this was ok but I prefer more cut, citrus and oyster shell in Chablis.
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12/17/2013 - kevinacohn wrote:
This continues to impress, especially for a villages wine. I opened this to give someone a taste (in support of a comparison to Raveneau) and enjoyed it myself the following day. Yellow with specks of green. The yeasty aromas were more pronounced right out of the gate. Lemon rind, buttercream (interesting since there was no oak), and wet concrete rounded out the bouquet. In the mouth, bright citrus fruits carried high salinity from the front of the mouth to the back. RECOMMENDED.
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11/6/2013 - kevinacohn wrote:
Dinner with Patrick Piuze (Seäsonal Restaurant & Weinbar, New York, NY): Light yellow in color, this wine has an unexpected softness and sweetness to it. There's wet stone, intense saline, and high acid. A bouquet of lemon peel develops into slight squeezed lemons and finally into hints of sweet lemon curd. There's also a slight yeasty quality to the nose, and the mineral-laden finish lingers. Aged in 100% stainless steel, this is an excellent value ($22 at retail) that should be at its peak in 5-8 years. RECOMMENDED.
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