Lee Pitofsky

9.4

Pinot Blanc! Comparable to Cedric Bouchard’s La Bolorée. (La Bolorée is better but this was delicious) — 9 months ago

UWS

9.0

20220929 at Ali's Home in Dubai, our last dinner (Lebanese) with Cedric. — 4 years ago

UWS

9.0

20220610: Zuma London with Jean&Ramona Sassine and Cedric
Nice fruitful slight heavy but very smooth — 4 years ago

Rebecca Kirkpatrick

9.2

Fantastic wine! A lot of punch! From auvergne where Cedric and Fab are from. Rare and expensive ish — 5 years ago

Shay A

9.4

I opened this alongside a 2012 Cedric Bouchard Bechalin BdN, Krug 167, Vilmart Coeur, and a 2014 Christophe Baron.

After having the 2013 Laherte Empriente about 6 weeks ago, I was curious to try this. This took the best parts of the Empriente (aromatics of spiced Granny Smith apples, honeysuckle, Carmex?, and chamomile), and improved on the parts that were lacking (more robust, fleshed out palate of lemon confit, herb crusted yellow fruits, lemon cream spread over English biscuits, and truffle honey). This leans oxidative (on the palate) without the sherry notes aromatically. The lean and racy style in regards to dosage is much more in harmony than the Empriente (which came across as too dry and in need of added dosage). This improved as the night went on (expected for a 2015 champagne), so enjoy now if you have multiple or hold for a few years. Definitely buying more. — 6 years ago

Olivier Bogaert

9.3

Gekocht bij tasting Cedric. Lekkere volle wijn, goede afdronk, veel body — 7 years ago

UWS

9.3

04.12.2018 Orsini ZHR with Hassan/Cedric
Delicious — 8 years ago

Steven Van Haren

9.5

Again, Cedric defines Meunier with a minerality most would never attempt with this variety. The texture is on par with the finest Rose Champagnes. The acidity is perfectly balanced and this is ready to drink now. The Special Club vintage version is more tense at the moment. I would buy both and drink this while the Special Club ages. — 8 years ago

Jay Kline

9.4

I was able to enjoy a single glass of this, courtesy of Lawrence Fairchild who was sitting at the table next to mine at dinner. This bottle of Perrarus 2, Second Edition, Version 2 had been poured into a decanter prior to service. From magnum. In the glass, the wine is a deep ruby/purple color; medium+ viscosity with moderate staining of the tears and no signs of sediment. On the nose, the wine is developing with notes of ripe and tart black and red fruits: cassis, black berries, plums, purple flowers, cigar box, graphite, and soft baking spices. On the palate, the wine is dry with medium+ tannin and medium+ acid. Confirming the notes from the nose. The finish is long. This is my first time trying anything from Fairchild and I have to say that I was pleasantly surprised. This wasn’t some overblown version of Cabernet Sauvignon. In fact, I found it to be balanced and quite charming! One final word: I would be doing a disservice to not mention the packaging which is nothing short of sensational. The Cedric Bouteiller artwork is awesome and hand-blown bottle has some incredible, subtle detail. Lovely stuff. Drink now through 2040. — a year ago

Lee Pitofsky

9.4

I think there’s no question who made the Champagne’s of the vintage in 2011, and that’s Cedric Bouchard. La Haute Lemblé shows everything I love in Bouchard’s vinous style wafting a focused stone fruit expression with gun smoke, white flowers and wet stones. The palate is straight satin with a crystalline purity, ripping lemony acids and a long and vibrant finish. Can never get enough of these wines. — 4 years ago

Nicolas Duchesneau

9.3

Excellent Bordeaux mature, quoiqu’il a encore de nombreuses années devant lui c’était excellent, textbook Bordeaux, graphite, tabac, terre humide, gravier, belle finale. — 5 years ago

Raj Harb

9.2

Great set of wines pre-quarantine. Not pictured Cedric bouchard ursules 2015 — 6 years ago

Anthony Lombardi

9.4

Absolutely love this. Has all the power one could hope for, but also has a steely, tense crisp freshness to it. Texturally, it reminds me a ton of Cedric Bouchard’s wines which is as high a compliment as I can give. Amazing. — 7 years ago

Juan Pablo Perez

9.0

Nariz: manzana, citricos, nuez moscada, piedra.

Boca: Acidez M+, Alcohol M. Buena mineralidad en boca.

Buena alternativa a Champagne. — 8 years ago

Kevin Cahoon

9.5

Opens with a dynamic nose of peach skin, orange marmalade and lemon zest with a distinct edge of petrol. Expands with air on the palate with peach, orange peel, creamy apple and mineral tones. Superb cut with a lush, rich quality on the mineral and stone fruit driven finish. Appears to have upside for 5 to 10 years if properly stored. Thanks to Cedric Nicaise at EMP for the brilliant recommendation. — 8 years ago

UWS

9.0

20221019 Istanbul Restaurant Roca in Raffles Hotel with Cedric on Last BizTrip.
Very nice wine, like Sauvignon.
Full body, smooth.
TLira 890, EUR/CHF 48.00 — 4 years ago

Lee Pitofsky

9.6

Cedric Bouchard makes some of the most singular, vinous and terroir expressive wines in Champagne which is even taken to the next level in his prized and ultra rare cuvée, La Bolorée. 2015 was a particularly great vintage for Bouchard and every cuvée I’ve tried has been fantastic. La Bolorée, 100% Pinot Blanc from 50+ year-old vines on limestone soils, is powerful, detailed and multidimensional showing layer upon layer of rich orchard fruit, white flowers and salty minerals. Just my 4th time having this bottling, but it is always a special drinking experience. We did not decant, but drank from Zalto Burgundy which somehow didn’t break on a boat 😅
— 4 years ago

UWS

9.0

18.10.2021 Veltnierkeller mit Cedric & Dave — 5 years ago

Lee Pitofsky

9.4

Love Cedric Bouchard. Such singular wines. Always single vintage, single variety and single vineyard Bechalin is aged 3 years in the lees, no dosage and only 150 cases are made. The wine is so Burgundian and the bubbles are super fine. Such lovely purity, elegance with simultaneous intensity. Long finish. Always drink out of Zalto Bordeaux or Grassl Cru. So good ✨✨ — 5 years ago

Somm David T

Independent Sommelier/Wine Educator

9.3

So, when fine wine drinkers think Chablis, it’s Raveneau & Dauvissat they desire the most. I would say that you could add Pattes Loup to that list and it is less expensive than the fore mentioned. Really appreciate the 11.4% ABV.

The nose is beautiful revealing; golden & green apple, ripe pineapple, lemon with peel, lime zest, tropical melon with green dominant, peach, apricots, grapefruit, orange citrus blend, some brown butter, excellent cream notes, caramel, honeysuckle, waxy notes, vanillin bean, butterscotch candy, slivered almonds, amazing chalkiness, volcanics, sea fossils, touch of saline, understated white spice, light herbaceousiness with yellow flowers/lilies. A dash of spring flowers framed in orange blooms and jasmine.

The body is full, round, waxy & gorgeous. Excellent viscosity for those that enjoy that. It is simply a beautiful elegant wine. Golden & Granny Smith green apples, ripe pineapple, lemon with peel, lime zest, tropical melon with green dominant, more peach on the palate than nose, apricots, grapefruit, orange citrus blend, some brown butter, excellent cream notes, melted, salted caramel, warm toast, honeysuckle, waxy notes, vanillin bean, butterscotch candy, slivered almonds, amazing chalkiness, crushed & powdery volcanics, sea fossils, touch of saline, soft woodiness, understated white spice with delicate palate heat, fresh Provence herbs with yellow flowers/lilies. A dash of spring flowers framed in orange blooms and jasmine. The round acidity is voluptuous & near perfect. The long finish is simply, rich, lush, well balanced and persists delicately for minutes. A wine well worth seeking out if you have not tried Pattes Loup. This bottling will pick up another point or two with 3-5 more years in bottle.

Photo of, Domaine Pattes Loup, Owner-Winemaker Thomas Pico and their beautiful Chardonnay grapes on their way to be pressed.

Producer notes & introduction. Third generation vigneron, Thomas Pico, took over his grandfather’s work in 2004. Pico’s grandfather planted and worked his terroir in the hillsides near Courgis and Preys, the two highest altitude villages within Chablis, with vineyards up to 300 meters. It was in the 1970’s when Pico’s father took over the Domaine.

In 2004, Pico returned back to his home town of Courgis after completing his studies of viticulture and oenology in Beaune. Pico began farming 8 hectares of vines immediately converting the vineyards to organic. In 2006, Pico released his first wines under the Pattes Loup label founded on the principles of organic farming, low yield harvesting, and minimal intervention. In 2009, the domaine was certified Agriculture Biologique by ECOCERT. Pico gained a reputation locally and internationally as one of Chablis most exciting growers/winemakers releasing wines with only one issue, there wasn’t enough.

In August of 2011, Antonio Galloni professed, “Pattes Loup is arguably the single most exciting young Domaine’s in Chablis today… Stylistically, Pico’s wines remind me of the laser-like focus of Cedric Bouchard‘s Champagnes combined with the richness and inner sweetness found in the wines of the late Didier Dagueneau. Simply put, these are some of the most ground-breaking, intensely captivating wines being made in Chablis today.”

All work at the domaine is done by hand. Only indigenous yeasts are used in the cellar and élevage occurs on the lees at cold temperatures for 14 to over 30 months. Malolactic fermentation begins and finishes naturally. Pico works with a combination of concrete egg shaped fermenters along with stainless steel tanks and used French oak of different sizes depending on the cuvée. The wines are never fined or filtered before bottling. Pico is evolving and is always fine tuning his work in the cellar. Over the years, he has decreased the amount of his sulphur use, extended élevage, and is now using expensive Portuguese wood corks for bottling believing, “the cork is my finishing touch.” — 6 years ago