A.O.C./A.O.P.
Chablis is located not far from Auxerre, midway between Dijon and Paris. It grows along the hills flanking the river Serein and boasts a south/south-east aspect. It is Burgundy’s most northerly appellation and embraces more than 18 towns and villages. Soil types ranging from marl to Jurassic limestone (Kimmeridgian) littered with marine fossils provide a foothold for the vines. The climate in Chablis is continental, with harsh winters, potentially disastrous spring frosts and scorching summers. Booming sales have led to the constant expansion of the region since the 1960s.
Grape varieties: Vins blancs secs : Chardonnay
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Chablis are white wines drawn from Chardonnay. They display recognisable aromas of acacia, honeysuckle, fern, honey, toast, hazelnut and mushroom. They boast elegant, complex fruitiness, and characteristic liveliness and fat. Whilst basic Chablis, usually vinted in vats, rewards early drinking, the more structured first growths have a cellaring capacity ranging from 5 to 10 years. Try with seafood, fish and snails.
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