Translation missing: en.Chablis: Chablis

The wines of Chablis are adored the world over - by the average punter to the cunning connoisseur. These wines are fresh, mineral and detailed and pair well with a variety of foods. The point of difference between Chablis and the Côte D’Or is generally the fact that Chablis rarely sees new oak or batonnage (although there are exceptions), and as a result are often much cheaper too. Chablis has mapped out climats too which makes this region just as fun to explore.

LOCATION:
Chablis is a wine region considered to be part of the greater Burgundy Zone, 186km SW of Paris.

TERROIR:
Chablis has a cool continental climate and faces similar risks to the main part of Burgundy regarding spring frost. The soil is predominantly limestone of Kimmeridgian origin with traces of fossils and marine life with some parts containing more clay. The soils found more generally in the zones of Petit Chablis are Portlandian in origin with similar structure.

VARIETIES:
Chardonnay is the primary grape of Chablis - generally associated with a lighter, unoaked style.

HIERARCHY:

Petit Chablis: Generally the outer areas around the town of Chablis with varied landscape and often north-facing vineyards.

Chablis: These usually come from vineyards closer to the town of Chablis from predominantly chalky limestone soils.

Premier Cru: These vineyards generally have better positioning towards the sun and a higher proportion of limestone marl soil. Premier Cru vineyards account for about 15% of the vineyards in Chablis with 40 different recognised climats.
Grand Cru: All of the Grand Cru sites come from one south-facing slope that sits across the Serein River with 7 different climats and clay-marl soils.

PRODUCERS:

Vincent Dauvissat, Francois Raveneau, Droin, Moreau-Naudet, Christian Moreau, Château de Beru, Patrick Piuze, Eleni et Edouard Vocoret, Picq