Bourgogne Tonnerre AOC Les Boutots 2023 Patrick Piuze

What type of wine is it

Bourgogne Tonnerre Les Boutots by Patrick Piuze is a still white wine made from Chardonnay, coming from a single vineyard in the eastern area of Chablis. Its style focuses on freshness, sapidity, and a balanced structure, with a creamy texture that makes the sip precise and gastronomic. Vinification involves fermentation and maturation in barrels for part of the grapes and in stainless steel for the rest, followed by aging on fine lees without clarification or filtration. This approach results in a wine ready for immediate enjoyment and suitable for further evolution in the bottle.

Where does it come from

The grapes for this Chardonnay originate from Les Boutots, a single vineyard in the commune of Vaulicheres, east of Chablis. The south-facing exposure and cool climate favor a consistent ripening and good acidity, while the Kimmeridgian limestone-marl soils, rich in marine fossils, give the wine a pronounced minerality and a saline sensation. Organic cultivation and manual harvesting highlight the site’s identity and ensure expressive consistency.

How is it made

Manual harvest allows thorough selection of grapes, vinified using traditional methods to preserve freshness and varietal character. About two-thirds of the must ferments and matures in barrels, including some new, while the rest remains in stainless steel to preserve aromatic precision. Aging on fine lees, without clarification or filtration, enhances complexity and texture and balances acidity and body.

Tasting notes

To the eye, it shows a bright straw yellow color. The nose offers notes of apple, pear, apricot, and citrus, with orange zest and a hint of vanilla. Floral and mineral nuances emerge, along with light buttery sensations due to time in barrel and on the lees. On the palate it’s savory and vibrant, with fresh acidity, creamy texture, and a saline, persistent, and clean finish, enriched by citrus echoes.

Food pairings

The combination of acidity and sapidity makes this wine ideal with oily fish, shellfish, and delicate white meats. It pairs well with baked salmon, langoustines, prawns, roast chicken, and veal in light preparations. Locally, it accompanies Atlantic seafood and fish, but also brasserie dishes with butter and citrus. A classic match is sole meunière, where the wine’s creamy character supports the sauce and its saline finish brings balance.

When to serve it

This Chardonnay is perfect for well-structured aperitifs and lunches featuring fish or white meats, when you want a precise, food-friendly wine. Serve it chilled, between 10 and 12 °C, in a medium-sized glass to enhance its aromatic profile. Chardonnay is enjoyable right away for its freshness but can also undergo a good evolution in the bottle. With proper storage, it retains its qualities for several years and develops greater complexity and roundness over time.