Bourgogne Tonnerre AOC Les Boutots 2023 Patrick Piuze

What kind of wine is it

Bourgogne Tonnerre Les Boutots by Patrick Piuze is a still white wine made from Chardonnay, sourced from a single vineyard in the eastern area of Chablis. The style focuses on freshness, savoriness, and a balanced structure, with a creamy texture that makes each sip precise and food-friendly. Vinification includes fermentation and maturation in barrels for part of the grapes and in stainless steel for the rest, followed by aging on fine lees without fining or filtration. This approach delivers a wine ready for immediate drinking and suitable for bottle aging.

Where it comes from

The Chardonnay grapes for this wine come from Les Boutots, a single vineyard in the municipality of Vaulicheres, east of Chablis. The south-facing exposure and cool climate ensure even ripening and good acidity, while the kimmeridgian limestone-marl soils, rich in marine fossils, impart a pronounced minerality and a saline sensation to the wine. Hand cultivation and harvesting highlight the site's identity and ensure expressive consistency.

How it is produced

Manual harvesting allows for careful grape selection, which are then traditionally vinified to preserve their freshness and varietal character. About two thirds of the must ferments and matures in barrels, partly new, while the rest stays in stainless steel vats to maintain aromatic precision. Ageing on the fine lees, without fining or filtration, enhances complexity and texture, balancing acidity and body.

Tasting notes

In the glass, it shows a bright straw yellow appearance. The bouquet delivers notes of apple, pear, apricot, and citrus fruits, with orange peel and a hint of vanilla. Floral and mineral nuances come forward, as do gentle buttery sensations attributed to maturation in barrels and on the lees. The palate is savory and vibrant, with fresh acidity, a creamy texture, and a saline, persistent, and clean finish, enriched by lingering citrus notes.

Food pairing

The combination of acidity and savoriness makes this wine ideal with fatty fish, shellfish, and delicate white meats. It pairs well with baked salmon, langoustines, shrimp, roast chicken, and veal in light preparations. Locally, it is served with Atlantic seafood and fish, as well as brasserie dishes with butter and citrus. A traditional pairing is sole meunière, where the wine’s creamy component supports the sauce while the saline finish brings balance.

When to serve it

This Chardonnay suits structured appetizers and seafood or white meat lunches, whenever a precise and food-friendly sip is desired. Serve it chilled, between 10 and 12 °C, in a medium-sized glass to bring out the aromatic profile. Chardonnay is immediately enjoyable for its freshness and can also undergo good ageing in the bottle. Properly stored, it retains its qualities for several years, developing greater complexity and roundness.