{"product_id":"patrick-piuze-chablis-terroir-de-fye-2025","title":"Patrick Piuze Chablis Terroir de Fyé 2025","description":"\u003cp\u003e\u003cstrong\u003eThe Land\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eFyé is a hamlet tucked into a fold of the Serein valley immediately below the grand cru hill, close enough that you can look down on this parcel from the top of the slope. The vineyard is a single 2.5-hectare block wrapped around a small chateau, sitting just across from grand cru Blanchots and near Chapelot, the sub-climat of premier cru Montée de Tonnerre. This is the right bank, and the right bank in Chablis means much less clay in the topsoil and more exposed limestone than the opposite side of the river. The rock is Kimmeridgian marl, the soft fossil-packed seabed that gives Chablis its saline signature. Village-level on paper, grand cru neighborhood in fact, and the wine tastes like the address rather than the classification.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eThe Wine\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eChardonnay from that single parcel. Fermentation starts on its own, in old uncooled stainless tanks, and malolactic finishes naturally. The wine is bottled in spring with a light clay filtration and never sees wood. Fyé reads floral before it reads citric: white blossom, linden, then yellow plum and white peach, with the pit-fruit bite the site is known for and a long, salty, faintly bitter close. 2025 arrived early and hot. After weeks of drought, heavy but uneven rain in mid-August restarted ripening. Harvest began August 18 and split into two phases when early September rain arrived. Small berries with thick skins gave concentration, and roughly 15 percent of the fruit needed sorting for late botrytis. The appellation reported yields of 50 to 55 hectoliters per hectare, slightly under the ten-year average.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eThe People\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eMost Chablis producers make one village wine. Patrick Piuze makes eleven, each from a different commune or lieu-dit, and to do that he has had to become a walking map of the region's geology. He will tell you flatly how it works: plateau tops are Petit Chablis, north-facing slopes are village Chablis, south-facing slopes are premier cru, and the grand cru hill faces west to southwest. The left bank has clay and gives richer wine. The right bank, where Fyé sits, has limestone and gives tension. Piuze is from Montreal, arrived in Chablis by way of Olivier Leflaive, Verget and Jean-Marc Brocard, and launched his own label in 2008. He owns no land, and the seventeen growers who supply him farm sustainably.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eFood Pairing\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eFyé's floral lift wants delicate protein. Sole meunière, browned butter and lemon. Crab cakes with very little filler and a lemon aioli. A whole branzino roasted with fennel and thyme, where the wine's salinity picks up the herb. If you want something less formal, mussels steamed with shallots and a splash of the same wine. This is the Chablis to pour when you have made an actual effort at dinner and want the wine to notice.\u003c\/p\u003e","brand":"Giuliana","offers":[{"title":"Default Title","offer_id":51247712239839,"sku":null,"price":47.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0439\/7436\/1248\/files\/P8220189.jpg?v=1787526005","url":"https:\/\/denverwinemerchant.com\/products\/patrick-piuze-chablis-terroir-de-fye-2025","provider":"Denver Wine Merchant","version":"1.0","type":"link"}