Raj Harb

9.2

Great set of wines pre-quarantine. Not pictured Cedric bouchard ursules 2015 — 4 years ago

Olivier Bogaert

9.3

Gekocht bij tasting Cedric. Lekkere volle wijn, goede afdronk, veel body — 5 years ago

UWS

9.3

04.12.2018 Orsini ZHR with Hassan/Cedric
Delicious — 6 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. — 6 years ago

Sipping Fine Wine

9.1

A small, family-run domaine now in its 5th generation. Cathy & Cedric aim to strike a balance between the old and the new, with wines that respect the traditions of their ancestors but have one foot firmly in the present.100% Gamay, bright red with red fruit aromas and oaky pepper notes. On the palate cherry flavors with espresso, oak and vanilla, soft tannins on lingering finish. Good balance. — 7 years ago

Juvenile Handclapper

8.9

Joli vin jaune encore jeune, vif, citronné. — 8 years ago

Oliver De'Ath

9.5

Really delicious Blanc de Noir with a gorgeous light caramel colour, for fans for Cedric Bouchart this is a must. — 8 years ago

Paul Chung

9.4

Balanced, clean finish, perfect dessert wine! — 9 years ago

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.” — 4 years ago

Bryan Garcia

Sales Grand Cru Selections

9.6

There are few things I love more than Cedric Bouchard's rosé and yakitori. — 7 years ago

KimB

9.3

Loved drinking this; flowers, lemons, pears, wet rocks, ripe apples and cinnamon. So lively. Enjoyed the tantalizing texture, savory mineral and tasty apples combination. — 8 years ago

Rob Patchett

8.9

Not too much depth, thin even for a muscadet. £9.99 apple sherbert, good acidity. — 9 years ago

Bryan Garcia

Sales Grand Cru Selections

9.3

Renewing my excitement for Cedric Bouchard's Champagnes! — 9 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. — 5 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. — 5 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. — 6 years ago

Steven Van Haren

9.8

This gets extra points for its low price. If you have yet to buy or drink this, stop waiting and buy now. The same can be said for any of Cedric's wines, but there's not a wine drinker alive that couldn't like this. Bone dry, but balanced by a richness of mineral fruit that only Cedric call pull from Meunier. An eye opening, triumphant wine. — 6 years ago

Ebbe Bonde Soerensen

9.0

Cedric Bouchard makes the most soften Champagne, made under pressure, gives a great palette of impressions fruits are muted though and the aftertaste is more sweet than I remember, I agree with Antonio Galloni not the best Ursules , still I like it🍾 — 7 years ago

Don Jose

9.0

This outstanding wine is the private label of Rouge Wine Bar in Houston. It is produced in the Bandol region of France, where the Rouge owners grew up. It is a high quality yet affordable vin de pays, which is why it has become the standard house wine at our home. — 8 years ago

Francis Huicq

9.6

At Les Caves Legrand, 1 rue de la Banque, Paris. A very good discovery. Richness and opulence of the 2009 vintage well tamed by the energy of the 2010 vintage. Aplomb, depth and precision, wood is well integrated. A hint of nuttiness mid palate. Refreshing and honeyed. Half way through Selosse and Cedric Bouchard. — 9 years ago