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Considered the “purest” Chardonnay, Chablis only uses Chardonnay grapes, grown in the cool clime and clay-limestone soil fed by the Serein River in France’s Burgundy region — where in the northernmost part is the town of Chablis. Chablis white wine has a four-level hierarchy: Petit Chablis, Chablis, Chablis Premier Cru, and Chablis Grand Cru. The latter three are vineyards planted on Jurassic-aged chalk soil made of fossilised sea creatures: Kimmeridgian chalk soil. Petit Chablis Chardonnay grapes are planted on Portlandian chalk soil, which is a few hundred million years younger than Kimmeridgian and found on top.
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Rarely oak-aged (except in the Grand Cru designation), Chablis has quite a different taste profile than many Chardonnay wines. In fact, the popularity of unoaked Chardonnay exists because of the special qualities Chablis possesses. Chablis wines tend to have dry, light-bodied citrus flavours with a unique salinity and flint-like minerality. Most of the Chablis on the market are basic Chablis, as opposed to Premier Cru or Grand Cru, and matured in stainless steel tanks to maintain their characteristic dryness and minerality. If oak barrels are used, they are old so that wood has minimal impact on the flavours. All authentic Chablis is imported from France.
Cloudwine’s expert curation of Chablis offers something for every Chablis connoisseur. We absolutely love our balanced, nuanced Chablis 6-pack, which includes iconic wines that showcase the very best Chablis has to offer. Or find out how this Chardonnay varietal compares to our equally impressive array of Chardonnays, especially our outstanding Margaret River with their distinct minerality and acidity. Also check out our enticing collection of red wines and spunky sparkling wines.
Chablis is renowned for its refreshing, crisp, clean taste with a tangy acidity with subtle notes of lemon, grapefruit, green apple, and similar fruits. It also boasts a flinty minerality called “goût de pierre à fusil.”
There is only one Chablis region, in northern Burgundy, France. Growing high-quality grapes for Chablis requires exact weather conditions.
The vineyards that produce Petit Chablish are north-facing plots in the outer areas of the town of Chablis, and produce a tarter, more acidic Chablis. Chablis vineyards are closer to the town with mineral rich soils. They taste clean and crisp with subtle citrusy notes. Premier Cru Chablis grows on 40 officially recognised plots — 15% of Chablis vineyards. This Chablis has richer fruit flavours of lemon and even starfruit and strong mineral flavours. Grand Cru, the premium designation, is grown in only 7 south-facing plots on a solitary slope of clay marl soil across the Serein River. The extra sun allows these Chardonnay grapes to ripen further. Grand Cru boasts the most intense fruit flavours, such as apricot, citrus rind, and passionfruit. Some Grand Cru producers use oak to age or ferment, which imparts a distinct, savoury smokiness.
Petit Chablis is ideally served at 8 degrees Celsius as an aperitif; 9-10 degrees with food. Chablis and Premier Cru are best served 10-11 degrees Celsius, while Grand Cru shines at 12-14 degrees.
Chablis should be stored in a dark and vibration-free cellar at 10-12 degrees Celsius, with a low-watt light bulb. Bottles should be on their sides and not in cartons, which absorb humidity. Petit Chablis and Chablis can be enjoyed in their “youth,” but Petit Chablis can also be enjoyed in 2 years, and Chablis in 5 years. Premier Cru is best between 5 and 10 years of age, and Grand Cru, 10-12 years and more. Some bottles of Grand Cru have been aged for 20 or more years.
Because of Chablis’ crisp dryness, it pairs very well with fish, shellfish, and sushi preparations, but also light meats like chicken — flavoured with fresh herbs and white pepper, but not particularly spicy flavours.
