90 points Antonio Galloni, Vinous
"The 2018 Chablis Terroir de Chichée is powerful and dense, with somewhat angular contours that give the wine its distinctive feel. Dried flowers, chamomile, mint and lemon confit open up in the glass. The 2018 is a heady wine, with plenty of richness and a real sense of virile intensity that carries through to the finish."
Chichée is on a plateau near the 1er Cru Vaucoupin vineyard and it always takes the wind of the vintage - if it’s from the south, warm character; from the north, cooler notes. Vinified and aged in tank. Very mineral with bright grapefruit.
Patrick Piuze- a Montreal native- is a rock star in Chablis, having taken the region by storm when he arrived over decade ago. He worked for Jean-Marc Brocard and Jean-Marie Guffens before starting his own label in 2008, and has very quickly come to be counted among the legendary names of the region, not least because he became drinking buddies with most of them. The guy is hella-good fun to hang out with... and while that may sound like an irrelevant detail, it is not: Piuze works with purchased fruit, and his great relationships with the growers of Chablis have allowed him access to choice parcels in all of the great sites.
As for technique, he is a maverick. While 90% of Chablis is machine-harvested, he harvests everything by hand, a paramount factor in the quality of his wines. While most cellars use a pneumatic press, he uses a vertical one because he likes the initial blast of oxygen for the wines in hopes of preventing pre-mox later, a way of thinking also espoused by Jean-Marc Roulot.
While most vintners make one indifferently blended cuvée from mixed sites for their villages wine, Patrick obsessively crafts no fewer than SIX different villages-level wines from six different towns.
In the cellar, fermentations start spontaneously. The village level "Terroir" series wines are fermented and aged mostly in tank. All wines go through malo naturally.