Chablis

In the north most district of the Burgundy region in France lays Chablis, the town that gave its name to one of the most famous white wines. Situated on the eastern edge of the Paris Basin its Kimmeridge soil imparts a mineral, flinty note to the wines produced. The cool climate of Chablis also enables winemakers to produce Chardonnays with a more acidity taste, thus defining the distinctive Chardonnay produced in Chablis.

Chablis is composed of 4308 ha of vines, consisting 569ha of Petit Chablis, 2895 ha of Chablis, 743 ha of Premiers Crus and 101 ha of Grand Crus. This classification of the Chablis vines was designated by the Appellation d’origine contrôlée (AOC). At the top of the classification are 7 Grand Cru vineyards, followed by Premier Cru vineyards leading down to the lowest classification – Petite Chablis.

Soil and slope plays a major role in defining the quality of the wine, and the 7 Grand Crus are located on one southwest facing hill overlooking the Chablis town. Each of these 7 Grand Crus vineyards (Bougros, Les Preuses, Vaudésir, Grenouilles, Valmur, Les Clos, Blanchot) are noted for producing wine with particular characteristics.

For example, Bourgros produces the least expressive wine among the 7 Grand Crus, while Les Preuses tends to produce most full bodies wine. Vaudésir is noted for wines with intense flavors and the Grenouilles produces aromatic elegant wines. Valmur produces wine with smooth texture and Blanchot produces the most delicate wine with floral aromas. Of all Grand Cru vineyards, Les Clos tend to produce the most complex wines with minerality, and wine from this Grand Cru also has the best aging potential among all the Chablis.

Ending – the significance of the classification in making wines in Chablis famous and different?