The irrepressible Patrick Piuze, who has worked with Jean-Marie Guffens at Verget and Jean-Marc Brocard (see both herein), struck out on his own in 2008 to found his eponymous négociant. Piuze forcefully forswears corrections of any kind, which includes chaptalization (unless absolutely necessary), enzymes, acidification as well as new wood (he uses 6- to 8-year-old wood at present with some stainless, depending on the wine in question). With respect to the 2021 vintage, Piuze commented that it had a "really complicated growing season and from start to finish.

Fyé comes from a 2.5 hectare parcel surrounding a little chateau that you can see from the top of the Grand Cru hill near the subclimate, Chapelot in 1er Cru Montee de Tonnerre. This vineyard sits just opposite Blanchots. Fermented and aged entirely in stainless steel tanks. Fyé is characterized by floral aromatics and ripe pit fruit on the palate.

Patrick Piuze, a Montreal native, took the region by storm when he arrived over decade ago. Piuze works with purchased fruit, and his great relationships with the growers of Chablis have allowed him access to choice parcels in all of the great sites. As for technique, he is a maverick. While 90% of Chablis is machine-harvested, he harvests everything by hand, a paramount factor in the quality of his wines. While most cellars use a pneumatic press, he uses a vertical one because he likes the initial blast of oxygen for the wines in hopes of preventing pre-mox later, a way of thinking also espoused by Jean-Marc Roulot.

Patrick obsessively crafts no fewer than EIGHT different villages-level wines, each giving a distinctive expression of terroir. He touts them as the qualitative peers of his 1er Crus, and with good reason — they are extraordinary.