{"product_id":"patrick-piuze-chablis-grand-cru-blanchots-2025","title":"Patrick Piuze Chablis Grand Cru Blanchots 2025","description":"\u003cp\u003e\u003cstrong\u003eThe Land\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eBlanchots is the odd one out. Six of the seven Chablis grand crus face southwest and take sun from noon until evening. Blanchots, at the far eastern end of the slope above the hamlet of Fyé, faces east and southeast and loses the light by early afternoon. It covers 12.7 hectares on a hillside steep enough that working it is genuinely difficult. The name comes from a Germanic root meaning pale, after the white clays found here. In places the Kimmeridgian limestone subsoil gives way to sticky blue and green draining clays studded with shells and stone, and ammonites the size of dinner plates turn up in the rows. All of it slows ripening, and Blanchots is routinely picked well after neighboring Les Clos. The appellation body calls it a paradoxically warm terroir despite the exposure, and the wines bear that out.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eThe Wine\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eChardonnay, hand-harvested, fermented spontaneously and raised ten months in used barrels. Piuze buys no new oak at all, and sources his barrels from high-acid vintages so the wood contributes texture rather than flavor. Malolactic runs naturally and bottling follows in late June or early July after a light clay filtration. Blanchots is the most aromatic of the grand crus and the least imposing: white flowers, acacia, lemon verbena, then white peach and a mineral character that arrives as perfume more than as weight. Airy rather than broad, which is unusual at this level. 2025 was early and hot, rescued by heavy mid-August rain after weeks of drought. Small berries with thick skins gave aromatic intensity, and the early September cool-down kept the acidity taut.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eThe People\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eThe cellar tells you as much about Piuze as the vineyards do. Fermentations start on their own and finish when they finish. Nothing is temperature-controlled. Every malolactic goes through naturally. There is no new oak anywhere in the range, and the used barrels he does buy come only from high-acid years, a small idea with real consequences for how his wines taste. Village wines are bottled in spring, crus in late June or early July, and everything passes through a very gentle clay filtration and nothing harsher. It is a deliberately hands-off protocol from a man who spent eight years making Chablis for Olivier Leflaive, Verget and Jean-Marc Brocard before founding his own house in 2008, and who still buys every grape from seventeen sustainably farming growers.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eFood Pairing\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eBlanchots is aromatic enough to handle food that would bully a heavier white. Raw scallops sliced thin with olive oil and lemon zest. Steamed Dungeness crab with drawn butter. Sole or turbot in a light beurre blanc with chervil. Roast chicken with tarragon, if you would rather not fuss. Open it an hour before you pour and let the aromatics keep unfolding. This is a bottle for a night you have been looking forward to.\u003c\/p\u003e","brand":"Giuliana","offers":[{"title":"Default Title","offer_id":51247711551711,"sku":null,"price":129.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0439\/7436\/1248\/files\/P8220195.jpg?v=1787526007","url":"https:\/\/denverwinemerchant.com\/products\/patrick-piuze-chablis-grand-cru-blanchots-2025","provider":"Denver Wine Merchant","version":"1.0","type":"link"}