Chablis AOC

Exclusively made from Chardonnay, Chablis is the most famous white wine of the Burgundy region. The Chablis vineyard is composed of four appellations with different requirements in the growing order of importance: Petit-Chablis, Chablis, Chablis Premier Cru and Chablis Grand Cru. Located near the Champagne region, the Chablis climate is much cooler than elsewhere in Burgundy. The vineyard is more exposed to the risk of frost. It is the unique terroir of Chablis that offers wines of inimitable purity, freshness, finesse and minerality. They pair perfectly with fish and seafood! Discover our selection of quality bottles all blind tasted to assure their quality.

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Chablis AOC

TASTING NOTES

WHITE WINE

Appearance: Lemon green colour, often tending towards pale yellow, with emerald highlights.

Nose: Freshness and minerality dominate the bouquet. The nose of Chablis evokes flint and citrus aromas such as lemon and grapefruit. Floral notes include mint, white flowers, lime blossom and violet. As the years go by, aromas of undergrowth and mushrooms come to the fore. The expression of the Chardonnay grape brings notes of butter, brioche and hazelnuts.

Palate: The palate is pure, straightforward, precise and crystalline. Although dense and round, it has a lovely acidic backbone. The finesse is admirable. The citrus aromas on the nose are also present on the palate, along with notes of exotic fruit such as pineapple.

Ageing potential: 5 to 10 years

Service temperature: 10-11°C

FOOD AND WINE PAIRING

WHITE WINE The aromatic profile of Chablis means it goes well with a variety of dishes, starting with a shellfish platter. It goes wonderfully with white meats in sauce, andouillettes, seafood, snails, poultry or fish terrines. Its incomparable minerality and freshness make Chablis an ideal companion for sushi, pasta carbonara or asparagus, which can be difficult to match with wine.

Chablis, a renowned Burgundy appellation

Chablis AOC is a prestigious Burgundy appellation, located in the northernmost part of the region, in the department of Yonne. Halfway between Beaune and Paris, just a few kilometres from Auxerre, the production area covers more than 5,000 hectares. Anchored in the midst of wooded valleys, the Chablis vineyards stretch along the slopes of the Serein river. The vines are spread over the communes of Chablis, Beines, Fyé, Béru, Milly, La Chapelle-Vaupelteigne, Poinchy, Chichée, Chemilly-sur-Serein, Courgis, Fontenay-Près-Chablis, Collan, Lignorelles, Fleys, Poilly-sur-Serein, Ligny-le-Châtel, Préhy, Maligny, Villy and Viviers.

The history of Chablis AOC

One of Burgundy's best-known wine-growing appellations, Chablis has been planted with vines for several centuries. Today, the region is world-renowned for its great white wines.

A vineyard cultivated since Roman times

Winegrowing in the Chablis region dates back to Roman times and the creation of the village of the same name. The vines were uprooted by order of the Emperor Domitian (81-96) and later replanted under the reign of the Emperor Probus (276-282). In 867, the Benedictine monks of Tours fled the Vikings and took refuge in the abbey of Saint-Germain, in Auxerre, some twenty kilometres from Chablis. Fearing the arrival of the Vikings via the Yonne, Charles the Bald gave them the village of Chablis as a gift. Vines were also given to Benedictine monks so that they could provide divine service. However, the Chablis vineyards only really took off thanks to the Cistercian monks..

In 1114, the Cistercian Hugues de Mâcon had the Abbey of Pontigny built a few kilometres from the village. The monks also received vines from the vineyards to meet their needs. Later, thanks to the proximity of the Chablis vineyards to the Yonne, river transport to the capital was simplified, encouraging the export of Chablis white wines throughout the kingdom. These nectars quickly met with great success, particularly at the tables of the Kings of France. During the French Revolution in the 18th century, the finest plots of land in the Chablis wine-growing region, owned by the clergy, were put up for sale as national property.

The decline of the vineyard

Over the following centuries, the Chablis vineyard faced a number of different situations that led to its decline. The end of the 19th century was marked by the decline of the vineyard due to the health crisis caused by phylloxera and mildew. The region also lost many winegrowers during the Great War between 1914 and 1918. Later, the wines of the Midi gained notoriety thanks to the growing development of rail traffic, thus increasing competition.

The rebirth of the Chablis vineyards

Over the following years, Chablis gradually rose from the ashes. The vineyards were restructured, in particular with the planting of Chardonnay vines on well exposed limestone soils. At the same time, wine producers began to mechanise and modernise their wine-growing techniques. These initiatives gradually boosted the local economy. Recognised as an AOC in 1938, over the years the Chablis appellation has regained its former success thanks to vintages with a strong personality, remarkable finesse and exceptional aromatic richness.

A unique terroir

To produce their world-renowned white wines, the Chablis winemakers rely on a unique terroir characterised by limestone soil rich in marine fossils and a cool climate.

A vineyard planted on a sedimentary basin

It is the unique terroir of Chablis that gives it its characteristics. The soil is a sedimentary basin with a Kimmeridgian subsoil dating from the Jurassic period. The subsoil is made up of grey marl alternating with banks of limestone rich in fossils (small oyster shells). The subsoil is a real seabed. As a result, the vines draw very deeply, giving the wine an iodised character. It is from this subsoil that Chablis wines draw their distinctive character, finesse and distinctive minerality.

A climate with oceanic and continental influences

The geographical position of the Chablis region means that it is subject to cold temperatures, particularly in spring, when the vine buds are very fragile. With climate change, spring frosts are becoming increasingly frequent. When the temperature drops below zero degrees Celsius, the situation becomes critical for the bud. It falls off. The vine can regenerate without worrying and create other buds, but it's the fruit that will be missing. In a single night of frost, a vineyard can lose up to 50% of its production. Over time, winegrowers have had to learn how to deal with these climatic accidents. The first heaters were introduced in 1959. They took the form of large candles that winegrowers took out in spring and lit in the vineyards to warm the soil and the atmosphere on the coldest nights.

Aspersion, the frost protection technique

Aspersion is a technique developed by winegrowers to protect their vines from the frost. This technique involves using water sprinklers to protect budding wines from frost by forming a protective barrier of ice around the young vine buds. This technique prevents the bud from falling at sub-zero temperatures.

Chardonnay, the unique grape variety of Chablis AOC

Chardonnay is undoubtedly one of the best-known grape varieties in the world, making excellent dry white wines as well as exceptional sparkling wines. Although it is grown in the production area of a number of different appellations, nowhere else does this grape variety express itself the way it does in the Chablis vineyards. The only grape variety grown on the more than 5,000 hectares of the vineyard, Chardonnay is a versatile variety, interpreting with purity and precision the variations in the terroirs in which it grows. Depending on the Chablis appellation, Chardonnay expresses a wide range of aromatic nuances and is characterised by its freshness, pureness, iodine flavours and outstanding minerality.

The hierarchy of appellations

After the phylloxera crisis, only 550 hectares of vines were planted in the Chablis wine-growing region. Today, over 5,000 hectares are planted. The region has different levels of appellation: Chablis, Chablis Premier Cru and Chablis Grand Cru. These are distinguished by specific production conditions. In addition, the production areas are precisely defined.

Chablis AOC

Chablis Village appellation accounts for over 60% of the region's wine production. Its wine-growing area covers more than 3,500 hectares spread over the above-mentioned communes, making it the largest appellation in Chablis. The wines offer freshness, incomparable purity and undeniable finesse, and are easily recognisable by their unique personality.

Chablis Premier Cru AOC

Chablis Premier Cru appellation was created in 1967. It is produced in the communes of Chablis, Beines, Chichées, La Chapelle-Vaupelteigne, Fleys, Courgis, Fyé, Fontenay-Près-Chablis, Milly, Maligny and Poinchy. As with the Chablis AOC, the vines are planted on Kimmeridgian subsoil. They are cultivated over an area of more than 750 hectares.

Chablis Grand Cru AOC

Produced mainly in the village of Chablis, but also in Poinchy and Fyé, Chablis Grand Cru appellation is found on some of the finest terroirs in the region. Established as an AOC in 1938, this appellation covers an area of around 100 hectares. Situated at an altitude of between 100 and 250 metres, the vineyards enjoy excellent exposure to the sun.

What about Petit Chablis?

Petit Chablis appellation may be confused with Chablis AOC, but it is an appellation in its own right. Recognised as an AOC in 1944, it can be produced in any commune in the Chablis region. The vines are grown at the top of the hill or on the edge of the plateau, on hard brown limestone soils or on silty, sandy soils. Benefiting from a variety of exposures, they produce white wines with floral and citrus aromas on a mineral background.

Climats, the micro-terroirs of Chablis

The wines of Chablis Premier Cru and Chablis Grand Cru are distinguished by their typicity and character thanks to the climats. Typically Burgundian, the term climat refers to a parcel of vines that has been defined and named several centuries ago. Each climat benefits from specific geological characteristics and climatic conditions. These exceptional plots have given rise to the hierarchy of appellations (Village, Premier Cru and Grand Cru).

In the case of Chablis, there are 47 climats that can be mentioned on the label in addition to the appellation. Chablis Premier Cru has 40 climats, of which Fourchaume, Vau de Vey, Mont du Milieu and Montée de Tonnerre are among the most famous. The Chablis Grand Cru appellation has 7 climats, namely Blanchot, Vaudésir, Les Clos, Valmur, Bougros, Preuses and Grenouilles.

When to drink Chablis, Chablis Premier Cru and Chablis Grand Cru?

wine can be cellared for up to 5 years. , on the other hand, should be cellared for between 5 and 10 years. To give a Chablis Grand Cru time to develop all its complexity, it is recommended that it be cellared for 10 to 12 years.

How to serve a Chablis wine?

Chablis and Chablis Premier Cru are ideally served between 10°C and 11°C. On the other hand, the ideal temperature for Chablis Grand Cru is between 12°C and 14°C.

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