Alan Goldberg

8.9

Passionfruit and grassy notes. Quite good and what you’d expect from a Loire Valley Sauvignon Blanc. — 4 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.” — 5 years ago

Tara Rowland

9.2

100% 50 + yr old Chenin from Montlouis made in the Method Anestrale. A natural wine with petulance from the master Jacky Blot. Elegant, very chalky, waxy, honey notes and no dosage...I dig it! — 8 years ago

Tanja Yokum

9.3

Officially obsessed w/Jacky Blot’s Domaine de la Taille aux Loups. They remind me of the Loire woods en route to Paris, every time. 🐺@lettieteague1 — 9 years ago

Rick Pitcher

9.4

The Chenin Master - Jacky Blot. Both lush and lithe at the same time. Slammin'. — 10 years ago

Shengli Hu

9.6

Honey, nuts, pear, hay, sage, apple, buttery brioche, piercing acidity. Flint and clay over chalk subsoil. “Rémus is made from a second, slightly later harvest through Clos de Mosny, from 50- to 80-year-old vines. Spontaneous fermentation takes place in barrels in his cool underground cellar (which has an ambient temperature of about 12 °C/54 °F) with absolutely no intervention, so fermentation is very slow, taking anything from four to nine months. The wine doesn’t undergo malolactic conversion (Jacky believes that malic acid gives the wines a spine), there is no bâtonnage and no added sulphites during élevage. It then spends 12 months in new (about 10%), one-, two- and three-year-old barrels.” I figure oaky Chenins are growing on me... — 5 years ago

Tim Lebrasseur

9.7

Wow that is impressive. Totally in love with all the chenins from Jacky Blot !!! — 6 years ago

Philippe Dupuis

8.9

#sample a dry pet-nat; amazing work — 7 years ago

Daniel McGeough

9.4

In a great place!!! Jacky Blot crushed it — 7 years ago

Maurizio Abbà

8.9

Charpentier is a small company part of Vignerons Indépendants founded in 1974 in Villers-sous-Châtillon. The brand was created after the marriage of Jacky Charpentier and Claudine Claisse, both first child of two landowners in the Champagne region.
Most of the vineyards are located on the right side of Marne Valley, on chalk. Pinot Meunier is the main product of the valley. Tradition Brut is the entry level, composed mostly by Meunier, with some traces of pinot noir. Chardonnay, if present, is unnoticeable in the final product.
This tradition brut shows great yellow color with golden notes, with a fine persistent perlage. The nose is based on flowers and fruits, starting from citric and expanding to sweeter notes with time. A delicious touch of apricot and candied oranges complete the bouquet. Very pleasant taste, full-bodied and with a prolonged aftertaste. The acidity we found in the nose is confirmed in the sip. A very good pairing with food, we used it as an all-around appetizer and it managed to pair well even with raw fish. — 7 years ago

Nicole Hakli

Sommelier The NoMad Restaurant

10

Jacky blot is forever a favorite! Now pouring at ACME restaurant for $16! — 8 years ago

David Lebovitz

9.4

Delicious ! — 9 years ago

Daniel veit

9.0

Killer value from a too notch producer. Apples, toast, hazelnuts, yellow flowers. Creamy mouthfeel with persistent bubbles. Indian curry x Jacky Blot for the win. — 5 years ago

Safiya Motala

9.3

Aroma is mineral, floral, stone fruits and citrus. Flavour is bright, floral, citrusy and refreshing with a subtle fruity note. — 5 years ago

with Kamila and Martin

CAAARRGGHHL

9.4

Epically unique and delicious — 7 years ago

Kanta Matsumura

9.1

Première nez lychees passion fruit. The tropicalness disappears and becomes sharper. — 7 years ago

Neal Ferry

9.2

Wine Club night.... I got dead last, 4th place with this great bottle — 7 years ago

Renaut jC

9.5

Colmar 2017 - ruiz — 8 years ago

Mackenzie

9.3

Thanks RM! Jacky retired in '05 — 9 years ago

Emily Bolles

9.0

Bae picked out a juicy gamay for me. It's great! Light juicy and peppery 👌🏽 — 10 years ago