 Chablis is the northernmost subregion of Burgundy. It is a very cool climate area, often exposed to spring frosts, which is countered by spraying water on the vines that will freeze, forming a protective coating around the buds. Another technique is the use of smudge pots to heat the air in the vineyards.
The vines are planted on well-exposed hillsides on a soil of Kimmeridgian clay. This special type of soils contains a high percentage of marine fossils, giving the vine a lot of calcium (which builds structure in the soil) and imparting a mineral character to the wines produced. The vineyard area was expanded in the 90s to include some parcels on Portlandian clay, which is not as ideal. Previously, this land had been relegated to the appellation Petit Chablis, as had those sites with northern exposure.
Some producers ferment their wines in stainless steel, although the classic producers, such as Fèvre, Dauvissat and Raveneau and others such as Laroche do use barrel fermentation. Most use a regular Burgundy barrel, although the feuillette (containing 132 liters) is a barrel type unique to region.
 The style of the best Chablis shows a citrus/green apple fruit character on the nose with a pronounced minerality. On the palate it is often dry, with crisp acidity, but showing a richness on the palate that comes from Chardonnay produced on a great terroir.
 There are 17 premier cru vineyards scattered throughout Chablis, although some are falling into disuse. Fourchaume and Montmains are among the best-known and the most highly regarded, along with Montée de Tonnerre and Vaillons. These wines show greater concentration and more depth of flavor than AC Chablis.
Chablis Grand Cru wines are among the best values in the world of wine today, because in a good vintage, the complexity and depth rivals that of the finest whites from the Côte d'Or, but the wines cost a fraction of those from the Côte d'Or. There are seven grand cru sites, all located in one contiguous parcel. These are:
- Les Clos (26.05 ha), whose wines are consistently balanced and steely. These are normally considered the finest wines of the appellation.
- Vaudesir (14.71 ha), producing wines commonly regarded as ripe and spicy.
- Valmur (13.2 ha), giving softer wines that still age well.
- Blanchot (12.72 ha), giving somewhat lighter, perfumed wines. Some sections have a reputation as not being as ripe.
- Bougros (12.63 ha) produces wines that are very full bodied but not as perfumed.
- Preuses (11.44 ha) produces wines that are among the ripest of the slope.
- Grenouilles (9.38 ha) gives wines that are fruity and elegant, but still have the capacity to age well.
Other wines of the area around Chablis, known as the Yonne, include Irancy, which is known for reds from Pinot Noir and a grape known as Cesar, and Sauvignon de St. Bris (a VDQS). There are also regional appellations such as Bourgogne Côte d’Auxerre, Bourgogne Chitry, Bourgogne Coulanges, Bourgogne Cote St. Jacques and Bourgogne Epineuil.
|
Wine Regions of the World
