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Chablis
Chablis is the northernmost appellation of Burgundy, well away from the Côte d’Or. The limestone soil full of fossilised shells gives the chardonnay its taut, mineral character. The cool climate makes spring frost a recurring risk.
Our range includes wines from Chablis by producers including F. Raveneau, Vincent Dauvissat, William Fèvre, Jean-Paul Droin, Laroche and Régnard. If you would like to explore Burgundy further, you will also find Côte de Nuits and Côte de Beaune in our range.
Grape and style
Chablis is made exclusively from chardonnay, but tastes very different from white Burgundy from the Côte d’Or. The wine is dry, taut and mineral, with aromas of citrus, green apple, chalk, flint and often a saline note reminiscent of oyster shells. Oak plays a much smaller role than in Meursault, which puts the purity of the grape centre stage.
The better wines gain more roundness over the years, with notes of honey and nuts.
Location and soil
Chablis lies far to the north-west, in the Yonne département, a good distance from the Côte d’Or. The climate is cooler, with a real risk of spring frost, which keeps the acidity high. The vineyards lie on both sides of the river Serein.
The soil consists of Kimmeridgian: limestone and marl with fossilised oyster shells. This subsoil gives the wine its characteristic minerality and its saline, taut character.
Classification and rules
Chablis has four levels: Petit Chablis, Chablis, Chablis Premier Cru and Chablis Grand Cru. The Grands Crus lie on a south-west-facing slope above the town and consist of seven vineyards: Bougros, Les Preuses, Vaudésir, Grenouilles, Valmur, Les Clos and Blanchots.
Of the Grands Crus, Les Clos is often regarded as the most powerful and longest-lived. Each level stands for an increasingly precise origin and usually more depth as well. For the richer white style further along in Burgundy, see Côte de Beaune.
Ageing and serving
Simple Chablis is tastiest young. Premiers Crus and especially Grands Crus can age for many years and then develop a richer, deeper flavour. A young Grand Cru can gain from some time in the decanter.
Serve at 10 to 12 °C. The classic combination is oysters, but Chablis also pairs well with shellfish, smoked fish, grilled fish and soft cheeses such as chaource.
Producers in our range
These producers feature in our Chablis range: F. Raveneau, Vincent Dauvissat, William Fèvre, Jean-Paul Droin, Laroche and Régnard.
Vineyards on the label
The labels in our range name vineyards such as Les Clos, Blanchot, Les Preuses, Valmur, Vaudésir, Bougros, Montée de Tonnerre, Butteaux, Vaillons and La Forest.
More from Burgundy
You will find more wines from Burgundy under Côte de Nuits and Côte de Beaune.
More about Chablis
Read more in our blogs: What makes Chablis so special?.