Chablis, although a small area, is today one of the most famous and sought-after white wine regions in the world. This may be due on the one hand to the fact that the wine is produced from only one grape variety, the Chardonnay, and on the other hand to the fact that the extremely northern location, with its very cool climate and Kimmeridge limestone soils, have produced a unique and incomparable, racy-dry white wine style that has struck a chord with many wine lovers for decades.
It almost didn't come to that, though; when, in the 1950s, infrastructural measures such as the railroad and the autobahn cut out much of the Yonne department, where Chablis is located, the region fell into oblivion - just 600 hectares remained.
Before the phylloxera catastrophe at the end of the 19th century, Chablis belonged to Burgundy and the vineyards were directly adjacent to each other. In the 1980s the dry and tart Chardonnay from Chablis was rediscovered and subsequently experienced a meteoric rise.
The best Chablis wines come from the heart of the region, where the vines are planted on chalky soils, the Kimmeridge limestone. This is also where the two highest quality levels are found, the 14 1er Cru sites and - for lovers of great Chardonnay wines - the seven Grand Cru sites. Around them are grouped the vineyards of Chablis AC provenance. In recent years, the area under vines has expanded significantly and of the approximately 6,800 hectares of vineyards now permitted, over 4,500 hectares are already planted. The wine from these outlying districts of Chablis is sold as inexpensive Petit Chablis.
A classic Chablis is racy, tart-dry and savoury, with good complexity and a nice finish - the perfect wine to accompany oysters.
