From vines planted in 1956 that are located on the plateau. Fermented and aged in neutral barrels. This site tends to give wines that are rich and bold. Patrick has learned over the years how to work with the site, taming the richness and getting nice grapefruit pith notes to balance the wine. It’s...

From a vineyard near the eponymous village on the right bank of the Serein and very near to the 1er Cru Mont de Milieu. Fermented and aged 50% in tank and 50% in neutral barrels.

Chichée is on a plateau near the 1er Cru Vaucoupin vineyard. Vinified and aged in tank. Pear and quince fruit, fresh.

From a single parcel of 70-year-old vines located on the right bank of the Serein River in the sub-climate of Montee de Tonnerre.

From a parcel near 1er Cru Vau de Vay, grown on Portlandian limestone. Fermented and aged in stainless steel

From a small parcel in the lieu-dit Petit Preuses, which sits just next to Grand Cru Bougros. Because of the orientation, it’s not Grand Cru, but it’s an excellent terroir. Most Petit Chablis is from Portlandian limestone, this one is grown on Kimmeridgian limestone, which is quite rare giving more...

Piuze now gets fruit from all three subclimates of Montmains: Butteaux, Forets, and Montmains. He gets fruit from a half a hectare and this wine tends to be the most austere of the three as there is very little topsoil and the vines grow right on the bedrock. The wine is fermented and aged entirely...

From a single parcel of 70+-year-old vines (bordering Dauvissat’s vineyards) located on the left bank of the Serein River. The top soil has a pretty even mix of chalk and clay, giving salty and savory mineral notes.

Roncières is a sub-climat of Vaillons with 35 year-old vines and eastern exposure. A quintessential Chablis that checks all of the boxes, full fruit, structure, and racey acidity, all in perfect balance.

From 75 year old vines on Kimmeridgian limestone and clay soil. Butteaux is a sub-climate of 1er Cru Montmains. A chalky soil mixed with clay gives this left bank 1er Cru richness.

‘Les Minots’ is a specific parcel within 1er Cru Vaillons with 70-year-old vines that benefit from southern exposure. It’s Patrick’s warmest vineyard and normally the first to be harvested. Fermented and aged in used barrels. Creamy citrus fruit with a nice minerality.

Vau de Vay only gets morning sun and wind enters the valley from the north making this a cooler climate. The topsoil is shallow and sits on Kimmeridgian marl. Like all of Piuze’s 1er and Grand Cru the wine is fermented and aged in neutral barrels.

This parcel is 1/4 of a hectare, planted in 1956 and 1994. Fermented and aged in demi-muids on the lees (no stirring) for twelve months.  

From a .93 hectare parcel planted in 1979 to 1983, located just below the village of Meursault. Fermented and aged in demi-muids on the lees (no stirring) for 12 months.   

A top "climat" of Meursault. The vines are twenty-five to sixty years old. Fermented and aged in demi-muids on the lees (no stirring) for twelve months.

This parcel is 1/3 of a hectare, planted in 1969 and 1997. Fermented and aged in barrel for 12 months.

.175 hectare planted in 1964. Fermented and aged in barrels, 50% new, for 12 months, and then 4 months aging in tank.

From 0.87 hectare with clay and limestone soils. Fermentation in demi-muid barrels, approximately 30% new. Aged on fine lees for 12 months and four to six months in vats.    

Predominantly limestone soil and a steep slope. It normally shows a floral component on the nose, marked by white flowers. Round attack and then intense minerality on the palate.

From two parcels, one near Meursault and the other near Puligny-Montrachet. Aged for 12 months in barrel and 7 months in tank before bottling.

100% Chardonnay. From estate vines on clay-limestone soils averaging 20-25 years old. Whole clusters are harvested by hand, pressed directly and fermented with natural yeasts, as for all of Manciat's wines. Aged in stainless steel tanks. Bottled with a light, non-sterile filtration.  

100% Chardonnay. Considered by Jean Manciat to be his best site, Franclieu is an east-facing parcel of 30-35-year-old vines on a stony slope featuring clay-limestone soils. As for all Manciat wines, whole clusters are harvested by hand, pressed directly and fermented with natural yeasts. The wine...