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100% Pinot Noir. From vineyards near the village of Tonnerre to the north and east of Chablis. Clay and limestone soil. Average vine age 30 yrs old. Grapes are hand harvested, crushed, and left to macerate on the skins for a few hours only in order to take on a bit of color and fresh red fruit aromas. Afterward, the juice is racked and fermented in stainless steel tanks. Once bottled in the spring for its second fermentation, the wine remains in the bottle on the lees for a minimum of 13 months before being disgorged. No dosage is added.
About the producer
Val de Mer, which loosely translates to “Valley of the Sea,” is a second winery owned and produced by Patrick Piuze. Patrick has a partner in Val de Mer who hails from Champagne and no doubt has a hand in the fine sparkling wines produced under this label. The overall estate is comprised of Chardonnay and Pinot Noir from a combination of estate holdings as well as some sourced fruit. Val de Mer has given Patrick the opportunity to produce a few other wines unique to the Chablis region that he does not produce under his Patrick Piuze label, including two sparkling wines and a Bourgogne Blanc. He believes in a very “hands-off” approach to making wine. Native yeasts, long fermentations, no enzymes or nutrients are ever introduced, battonage is skipped, and sulfur is kept to a minimum. The wines all ferment and age in stainless steel, with the premier and grand crus spending time in neutral wood.