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and smoked meat lead on the nose
The style is traditional and patient: long aging in old foudres
and parsley is the classic Galician answer and still the best one
herb-driven character and bright acidity make it a natural fit with richly flavored food
hand-worked vineyards
Patrick Piuze Chablis La Grande Vallee 2025 Grolleau and smoked meat lead onThe Land La Grande Valle comes from Les Pargues, a lieu dit lying in the valley between two premier cru hills: Montmains on one side, Vaillons on the other. This is the left bank of the Serein, where Chablis carries noticeably more clay in its topsoil over the Kimmeridgian marl beneath, and clay in Chablis means breadth, rounder wines with more mid palate flesh than the leaner right bank produces. The monks who mapped these slopes centuries ago rated
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