“This is, without question, the most buttery, apple-forward, pie-adjacent Chardonnay I have ever consumed. I wept.” – Pierre-Yves Boulanger, The Crust Quarterly

Last year we sold you pies. Real pies. You bought them. It was a beautiful moment for everyone involved. Then Mr. Wine was told — firmly, and on camera — that we are a wine company and that the pie era was over.

So, Mr. Wine went to Burgundy.

He wandered the cellars of Meursault for what we can only describe as a deeply personal pilgrimage — a man on a mission to reconcile his lifelong love of pies with his equally lifelong passion for wine. And then he found it. A Chardonnay so buttery, so apple-laden, so aggressively pastry-forward that Mr. Wine reportedly sat down on a barrel and did not speak for several minutes.

The dream never died. It just fermented.

The Château Pâtissier 2019 smells like someone baked an apple tart inside a butter factory and then aged it in oak barrels for two years. The nose is all warm pastry crust, fresh green apple, and enough butter to make a French grandmother emotional. The mid-palate tastes like biting into a golden tart shell filled with apple compote and crème fraîche. The finish goes on so long you’ll start wondering if you’re still drinking wine or if you’ve somehow just eaten dessert.

Is it ‘technically’ a Chardonnay from one of Burgundy’s most storied appellations with decades of winemaking tradition behind it? Yes. Is it also essentially a pie? Absolutely yes. Mr. Wine will not be taking questions.

The world’s foremost pastry-credentialed wine critics have weighed in. Their scores speak for themselves.

It drops today from $210 to $89?!

Which is, coincidentally, exactly what a very good pie would cost if pies were priced the way wine is. Buy two!

99 Points – The Crust Quarterly Pierre-Yves Boulanger “I have dedicated my life to the intersection of baked goods and fine wine. Nothing has prepared me for the 2019 Château Pâtissier. It smells like a pie. It tastes like a pie. It finishes like a pie. It is not a pie. I have given it 99 points because I do not give 100 points to anything that is not technically a pie. A staggering achievement. Drink immediately, or whenever pie would be appropriate.”

98 Points – Pâtisserie & Vine Margaux Feuilleton “When my editor asked me to review a Meursault described as ‘pie-adjacent,’ I nearly resigned. Then I tasted it. The butter. The apple. The crust on the finish that simply refuses to leave. I called my editor and apologized. Then I drank the rest of the bottle. Château Pâtissier is doing something that should not be possible in a glass of wine and I fully support it. 98 points. Possibly 99 on a warm day near a bakery.”

97 Points – The Golden Crimp Jacques Tartelette “Look. I don’t know what is happening at Château Pâtissier. I don’t know who decided to make a Chardonnay that tastes this aggressively of warm apple tart and butter. I don’t know why the finish lasts longer than most desserts I have eaten. What I do know is that this is 97 points and I have already ordered more. Do not overthink it. Just buy it.”