White peach, apple and baking spice flavors ride the wave of brisk acidity in this finely cut Chablis. Balanced and persistent, with a long, stone- and spice-tinged aftertaste. Best from 2019 through 2025. 410 cases made, 135 cases imported. — BS

Sulfur partially masks the notes of mineral reduction, green fruit, tidal pool and iodine nuances. There is both good vibrancy and intensity to the admirably well-concentrated flavors that possess focused power while exhibiting impressive persistence on the clean, dry and moderately complex finish. This too needs at least a few years of bottle age to develop better overall depth.

The 2016 Chablis Grand Cru Bougros, which is picked now only in the mornings, according to Patrick Piuze, has a perfumed bouquet of grass clippings mixed with Granny Smith apples and freshly sliced pear. The palate has a twist of bitter lemon on the entry and is very saline in the mouth with just a touch of reduction on the finish that will dissipate by the time it is bottled. This is a fine Chablis for sure, although there are other grand crus from Piuze that surpass it this year.