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Tasting Notes
Light to medium bodied, with crisp acidity, this light and bright sparkling pinot noir is a straight forward, yet refreshing, wine that shows red berry fruit along with more subtle black cherry and an attractive minerality.
Body is the impression of a wines weight, density, or its ‘mouth-feel’. Some wines feel weighty, or full bodied, while others feel light bodied. Wine runs the gamut from light to full, with most falling somewhere in between.
TANNIN
Low
Subtle
Balanced
Pronounced
High
Tannin can range greatly in wine, but it is necessary to some degree, and a necessary constituent for red wines to age well. In high amounts, it can cause a drying affect, which is sensed mostly on the gums and tongue. Tannin is a natural preservative extracted from grape skins, otherwise known as polyphenols that are micronutrients and antioxidants with potential health benefits.
ACIDITY
Soft
Subtle
Balanced
Pronounced
High
Acidity is a foundational component in wine. In fact, low acidity, or ‘flabby’ wine (as the term suggests) is a negative. You can sense acidity mainly on the sides of your tongue. Acidity generally ranges from balanced to high. Crisp acidity adds freshness, making your mouth water. Acidity is a necessary element and helps to balance other components.
SWEETNESS
Dry
Off Dry
Medium Dry
Medium Sweet
Very Sweet
Most wines are characterized as dry to off-dry, but there are some grape varietals, like Riesling, that run the gamut from dry to sweet. The tip of the tongue mainly detects sweetness, which is why it is often the primary characteristic detected. Sweetness is derived from residual sugar that did not ferment into alcohol.
ALCOHOL
12%
Alcohol is the by-product of fermentation. Differing grape varieties have differing potential alcohol levels, but regardless warmer areas result in riper grapes resulting in higher alcohol. Alcohol level is an objective number, but its affect on its palate impression is largely determined with how well integrated and balanced it is with other components.
Pinot Noir is arguably the most revered grape variety in the world with origins in Burgundy, France where the best expressions can still be found. Pinot Noir is not only a tough grape to grow, it also shows miniscule differences in terroir arguably more than any other grape variety. Stylistically, it is generally higher in acid and lower in tannin but can vary depending on the location, and winemaking technique. It is very versatile with food, and shows a range of flavor from red and black fruit, floral, spice, earth, and mineral qualities.
Patrick Piuze, a Montreal native, arrived in Burgundy in 2000 for a one-month internship with Olivier Leflaive, who afterwards asked him to stay on to work at his project in Chablis. From there, Piuze worked at Verget and Brocard before starting his own label in 2008.
Piuze not only learned a lot about the terroir of Chablis during his experiences at top domaines, but he also developed many relationships with like-minded growers. He buys all of his grapes, which are naturally farmed and hand-harvested, from only old-vine plots that make up the original Chablis AOC.
Patrick Piuze picks the grapes relatively early to retain crisp acidity levels. He subscribes to a noninterventionist philosophy in the winery allowing vinification by natural yeasts alongside naturally occurring malolactic fermentation. His wines have quickly garnered acclaim for their taut acidity, and minerality, a true reflection of the terroir.
Black Cherry
Red Berries
Mineral
Sparkling
Organic
