Patrick Piuze, a native of Montreal, took Burgundy by storm when he arrived more than ten years ago. He previously worked for Domaine Leflaive, Jean-Marc Brocard, and Jean-Marie Guffens before launching his own label in 2008, and has since quickly been counted among the legendary names of the region.
Piuze works exclusively with purchased fruit, and his strong relationships with growers in Chablis have given him access to some of the finest parcels throughout the region.
When it comes to technique, he is a true maverick. While 90% of Chablis is machine-harvested, Patrick harvests everything by hand—an essential factor in the quality of his wines. Whereas most cellars use pneumatic presses, he opts for a vertical press, as he appreciates the initial exposure to oxygen, hoping to prevent premature oxidation later on—an approach also supported by Jean-Marc Roulot.
In the cellar, all fermentations are spontaneous and proceed at their own natural pace. Patrick always uses barrels from vintages with high acidity, explaining that in a barrel’s first year, there is not only an exchange of oak to wine, but also wine to barrel. He therefore avoids barrels first used in warm vintages, preventing tropical notes from influencing the wine. All wines undergo malolactic fermentation naturally. In some years, fermentation finishes after just two and a half weeks; in others, it may last up to three months.
All wines are bottled using a very gentle clay filtration.
Patrick produces wines ranging from AOC Chablis (four different parcels) to Grand Crus (six parcels, including Les Preuses and Grenouilles), as well as eleven Premier Crus. Annual production totals approximately 110,000 bottles.
Event starts at 7:00 PM
5 wines
5 courses
Price: NOK 1,695 per person
For table reservations, please email restaurant@bghotel.no or call +47 55 08 42 40.