Canadian born Patrick Piuze has worked at some of Chablis finest cellars, and since branching out on his own has been praised by David Schildknecht of Wine Advocate for his `formidable skills`. The Terroir de Fye is one of the fullest of his village level wines. Part barrel fermentation gives a toasty richness to the palate, balanced by zingy lime fruit and a chalky minerality. Robert Parker awards the wine 89 Points and writes `a bracing and saliva-inducingly salt-tinged finish of impressive persistence.` 12%