2010 Patrick Piuze Chablis Grand Cru Valmur

Community Tasting Notes (8) Avg Score: 91.3 points

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  9/14/2021 - mjf@ulkner wrote: flawed

  badly oxidized

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  1/18/2020 - PGIF Likes this wine: 90 Points

  I agree with the excellent descriptions given by the recent reviewers, with one caveat. I think the wine has reached its plateau of maturity and has little or nothing to gain by continued cellaring. The color (pale gold) is appropriate for a 10-year-old chardonnay, i.e. it is getting on in its evolution. It is nothing like a wine from the Côte d’Or, nor do I think it will ever be. Rather, it strikes me as a steely Chablis with a minerality more akin to a top flight Sancerre than a Burgundy. There was a small deposit of tartrate crystals on the cork, although the bottle was not subjected to particularly cold temperatures. I like the wine but I’m partial to acid and minerals. This may not be everyone’s cup of tea.

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  11/2/2018 - drwine2001 wrote:

  Light yellow. Prototypical salty/sea breeze aromas. Brisk citrus (more grapefruit than lemon), medium bodied, not especially big for Valmur but penetrating, dry, and powerful with an excellent mineral/quinine finale. Youthful but already outstanding and promising more. In my recollection, this left much more of a positive impression than just about anything else I've had from Piuze.

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  1/28/2018 - PJRONeill wrote: 91 Points

  Still extremely young. Crisp and nicely structured with plenty of weight but in need of a decade on this evidence to become really expressive.

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  4/19/2017 - PJRONeill wrote: 93 Points

  Tight as a drum on day 1 but after 48 hours in the fridge this was really hitting its stride. Round yellow fruits and a little candied pineapple which to me is always the hallmark of maturing white burgundy, but with plenty of acidity to give it drive through the palate and keep the drinker coming back for more. No premox issues with this whatsoever - if you feel brave, hold bottles for another 5 to 10 years. If drinking now, extended aeration is a must (meaning at least 24 hours open in a fridge before serving).

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