100% Muscat a Petits Grains sourced from Quinta da Olga, in the Douro region, a vineyard planted on schist at 600 meters altitude. Half of the grapes were crushed and macerated for three days, the other half was vinified on whole clusters and macerated for three months. Fermented and aged in steel...

70% Gamay/30% Poulsard. The certified-organic fruit is picked by hand, pressed and fermented in cold vats until it reaches about 6% alcohol. After a light filtration that leaves most of the active yeast in the unfinished wine, it is bottled and continues its fermentation in the bottle, finishing at...

An exceptional village-level Chablis with three-fourths of the fruit coming from the famous “Les Pargues” vineyard and the balance comes from another excellent vineyard just next to Montée de Tonnerre. "Les Pargues" was considered by the monks to be one of the best sites in Chablis and today, many...

Domaine de la Boissonneuse is a single holding of 11 hectares. The parcel is on a hillside beside the village of Préhy and contains kimmeridgian soil of exceptionally high quality, with very fine minerals.The 30 year-old vines grow on interspersed layers of limestone and clay, brimming with fossils...

From the Les Pargues vineyard in the valley between the 1er Cru Montmains hill and 1er Cru Vaillons hill; this is considered a top site by the monks. Piuze treats this wine like his 1er or Grand Cru sites and vinifies and ages this wine in neutral oak.

Chichée is on a plateau near the 1er Cru Vaucoupin vineyard. Vinified and aged in tank. Savory, taut, and mineral.

Courgis is from a single vineyard on the left bank with clay topsoil on top of Kimmeridgian limestone bedrock. It’s typically the most weighty (think ripe, round fruit) of the Terroir wines. Fermented and aged in tank.

From a vineyard near the eponymous village on the right bank of the Serein and very near to the 1er Cru Mont de Milieu. Normally the village level wines are fermented and aged in tank, this vineyard has such great quality, that Piuze treated it like his 1er and Grand Cru vineyards, fermenting and...

From a plot on a plateau on the left bank of the Serein, across from Fourchaume, from vines planted in 1974.  A fresh cuvée because the grapes never have direct contact with the sun, as the rows are planted east to west. Fermented and aged in tank.  

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.

Forêt is on the western side of the Serein river on a south-facing hill of high-quality Kimmeridgian soils just a few miles southwest of the town of Chablis. This site is known for elegant, steely expressions of Chardonnay. Aged in demi-muids, 1/3 new.

Roncières is a sub-climat of Vaillons with 35 year-old vines and eastern exposure.

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. There is a one-case limit per customer; this is due to the heavy frost, which severely reduced yields.

‘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.

Vaulorent is a sub-climate of 1er Cru Fourchaume; it is located on the same hill as all of the Grand Cru, but is not Grand Cru because it is not a part of the commune of Chablis. The vineyards face north and it's one of the last to be harvested. Limestone soil. Clean and fresh with a persistent...

100% Chardonnay. Bel Air and Clardys are two parcels 300 meters apart, planted in the mid-1990’s and totaling 1 hectare, in the De Moor home village of Courgis (a few miles from town of Chablis). The soils are stony and chalky, in other words classically Chablisien. Bel Air in particular has full...