![]() In that time though I have noticed more and more that the wines are on the whole consistently good quality and often fantastic value for money. It really does seem to be a very reliable appellation, I have tasted a good few of late and they all seem to deliver a classy glass of wine. I have to be honest that until a few years ago I was barely aware of Petit Chablis existing, let alone understanding what it was, so my experience of it has all been in the last three or four years. Recently I have noticed that the quality of Petit Chablis seems to be very good right across the board – just like Chablis itself. Broadly speaking I would say that is true, although it isn’t quite as clear as that makes out. Traditionally we have been told that Petit Chablis is not mineral, instead it is is more fruity, but still crisp and dry. That is why the wines grown in these soils are called Petit Chablis, so that we know they are different and perhaps that we should not hold them in such high regard as Chablis itself. It would be a waste not to plant anything in this soil, but there is no avoiding the fact that wine produced in these soils is different from Chablis – even if the same grape variety, Chardonnay, is used. At the top of the slopes there is a harder soil called Portlandian Limestone. Not all the land around the village of Chablis is Kimmeridgian though. Chablis Premier Cru and Grand Cru must also be grown on Kimmeridgian soils, but in those instances they are on slopes facing south, south west or south east – this ensures they are riper than standard Chablis as the grapes get more sun. Chablis must be grown in this soil and it is believed that it is this soil that helps the wine take on that mineral character. The whole area was once ancient seabed – under a warm and shallow sea – and that is why it contains millions of fossilised mussels and oysters. ![]() The village of Chablis with the vineyards behind. What actually causes these mineral characters is unknown and experts disagree – I have my own view that you can read about here – but they show themselves as stony, steely or earthy flavours and aromas. Minerality is the word we use to describe anything in a wine that does not come from the fruit or the winemaking. However the defining characteristic of Chablis should be all about the minerality in the wine. It’s only made from Chardonnay (Beauneois to the locals).Īfter that though it get’s a bit more complex because the differences are usually all about nuance rather than big, bold flavours. It is pretty much the northernmost outpost of the Burgundy wine region. In some ways Chablis is a really simple wine to get your head around: So why should that be a cheap wine? How can it be a cheap wine?Ĭheap Chablis is always a disappointment and never shows you what Chablis should really be all about. What makes Chablis such a pleasure though is the complexity, the minerality and is that sense that you are drinking a true thoroughbred – a classic. Sadly so does the price – and that is before Brexit. This seems to longer be the case and the quality of Chablis available seems to be generally pretty high in my opinion. There was a time when Chablis was frequently not what it ought to be and was instead a bit thin, green and tart. I love Chablis and think that the appellation / PDO has gone through a real renaissance over the last twenty years or so. ![]() ![]() The vineyards can be seen from the heart of the village and you often see grape growers going about their business.Īh Chablis! That name conjures up all sorts of thoughts of stylish, sophisticated dry white wine.
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