When I tasted the 2016 Chablis Grand Cru Bougros Cote de Bouqueyreaux it had only just finished its malolactic fermentation and had sulfur added. It has a tightly wound bouquet with light sea spray aromas and oyster shell notes developing with time. The palate is well balanced with a fine delineation and a gentle build in the mouth toward a lightly honeyed finish. This has a touch more cohesion and finesse than the Bougros and is perhaps one of Piuze's most cerebral offerings this year.