Description
Val de Mer is Patrick Piuze’s second winery, co-owned with Moutard-Diligent. The winemaking is very similar to his own, eponymous line: both are hand-harvested, both are spontaneously fermented, and the élèvage is the same (used barrels for 1er Cru and Grand Cru and tanks on entry-level.)
However, there are distinct differences. The fruit for the Val de Mer wines does not come from the same vineyards. They are produced in a separate winery- Val de Mer is in Tonnerre- and is an above-ground cellar, so the wines take the temperature of the season during aging. Lastly, you could say that Val de Mer is a more traditional Chablis winery in the way that the wines are bottled, favoring broader representations of the vineyards. For Val de Mer, the entry level Villages wine is a blend, compared to Piuze where his Villages Chablis are bottled separately by village; and, where Piuze has a Vaillon 1er Cru “les Minots”- les Minots being the specific parcel- Val de Mer simply has a Vaillons 1er Cru.
100% Chardonnay, sourced from vines over 25 years of age in a vineyard planted on limestone and clay soils in the town of Tonnerre (10 miles from Chablis, but no longer Chablis appellation). All the grapes are hand-harvested, and it is fermented and aged in stainless steel tanks before undergoing secondary fermentation. It then spends 9 months on the lees before it is disgorged and no dosage is added.
This sparkler is loaded with chalky minerality.
Farming Philosophy
The Sparkling wines are made from the estate vineyards located around the winery near the village of Tonnerre and aged entirely in stainless steel. There is no dosage added to either wine and they rest for a minimum of 15 months before being disgorged. For the Bourgogne, Petit Chablis, and Chablis, the wines are fermented and aged in tanks while the premier cru Vaillons is aged in a combination of tank and neutral barrels. The Grand Cru wines, just as they are for the Patrick Piuze label, are aged entirely in neutral barrels.
https://www.bowlerwine.com/producer/val-de-mer-patrick-piuze
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