2018 Patrick Piuze Chablis 1er Cru Sechet MAGNUM

$167

Ships today if ordered within 9 hrs 59 mins
“The 2018 Chablis Les Sechets 1er Cru is a stand out in this flight of 1er Crus from Patrick Piuze. Beautifully layered and expansive, with striking depth, the 2018 has so much to recommend it. Readers can expect a Chablis built on resonant and textural richness more than anything else. In a word: terrific.” – 94 points, Antonio Galloni, Vinous
    Pairs with
  • 2PPC1CSM

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Chardonnay

As one of the most popular grapes for growing and consuming, Chardonnay can be made in a wide range of styles depending on where it is grown and how it is made. These styles can vary from a sparkling Blanc de Blanc, or fresh fermented in stainless steel, to rich and creamy white wine aged in oak barrels. While Chardonnay can flourish in many environments, in its homeland of Burgundy it can produce some of the most remarkable and longest lived examples. Whereas from California it can produce both oaky, buttery styles as well as leaner, European-inspired wines. A Somm secret: the Burguny subregion of Chablis, while typically using older oak barrels, produces a bright style similar to the unoaked style with high levels of acidity. Most people who do not like oaky/buttery Chardonnay may likely enjoy Chablis.

Notable regions for this grape include Burgundy (and Chablis) in France, Central Coast, Napa, and Sonoma in CA, and Western Australia.

When pairing with meals, consider the characteristics, flavors, and acidity of your food first. You always want to try to match the same characteristics and intensities with your wine. No brainer pairing options include seafood, salads, and white meat. Chardonnay, with its vast versatility, is everyone’s best friend.

Chablis, France

An appellation in Burgundy and pristine style of wine all in itself. Chablis lies on the most-northern end of Burgundy, France where the weather is cool and the acidity is high. Fun fact about Chablis: the only grape varietal permitted in this region is Chardonnay. Chablis also has this special Kimmeridgean soil composed of limestone, clay, and fossilized oyster shells making these wines especially unique and a perfect pairing to drink with oysters and seafood! Chardonnay from Chablis can show pleasantly ripe, concentrated, citrus fruits with mouth-watering high acidity. Some producers age a portion of their wines in old oak to give them a rounder texture and relaxed flavor palate or keep the entire yield in stainless steel or concrete to preserve the pure fruit flavor. Chablis also has a vineyard hierarchy where the lesser/flatter lands may be labeled as Petit Chablis. The higher designated vineyard sites may be labeled as premier cru or grand cru. Age these beauties, or enjoy now with a full order of Oysters to share. 

“…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

In only a short time, Patrick Piuze has gone from managing a wine bar in his native Québec to becoming one of Chablis’ most prominent rising stars. In 2008, after working for Olivier Leflaive, Verget and Domaine Jean-Marc Brocard, Patrick started his own micro-négoce. Sourcing 20 hectares of old-vine fruit from respected growers throughout Chablis, he crafts over 20 cuvees, including grand cru, premier cru, single-village wines, a Petit Chablis sourced from a maximum of two parcels adjacent to grand cruvineyards, an Aligoté from Saint Bris, and a méthode traditionnelle sparkling wine from the Tonnerrois. He is one of the rare producers to identify the nuances from village to village within the general AOC Chablis and even distinguishes between microclimates in his two cuvees of grand cru Bougros.

Patrick’s belief in long, natural fermentations allows him to create powerful yet graceful wines that, even in less ripe vintages, show a soft, penetrating texture. Lively, nervy, and pure, they also exhibit soft creamy textures, layered complexity, and the contagious vitality of its maker.

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