One of the most famous wine names in the world, Chablis has suffered from numerous imitators. Fifty years ago there were just 400ha of vineyards in Chablis, but today there are 4,900ha. Both the generic and Premier Cru vineyards have doubled since the early 1970s, and now include areas of Portlandian as well as traditional Kimmeridgian clay.
Being further north than the rest of Burgundy, and on a different type of limestone (the aforementioned Kimmeridgian, with some Portlandian), the wines are subtly different in style – a touch more austere with a beautiful fresh minerality that makes them so suited to seafood. Purists believe that only the Kimmeridgian soils, with their traces of marine fossils, should be used.
The outlying Portlandian vineyards are designated as Petit Chablis, although the vast majority of production is classified as Chablis, without any vineyard name. Forty vineyards are classified as Premier Cru, however several of these are grouped together to make 11 more commonly-used Premier Cru designations. The seven Grands Crus are clustered together in a group that overlooks the town of Chablis and the River Serein.
622 hectares of Petit Chablis.
3,780 hectares of Chablis and Chablis premier cru vineyards (40 in all).
The finest vineyards include: Fourchaumes, Montmains, Mont de Milieu, Montée de Tonnerre, Vaillons, Vaucoupin.
103 hectares of Grand Cru vineyards (seven in all). Blanchots, Bougros, Les Clos, Grenouilles, Preuses, Valmur, Vaudésir.
Recommended Producers: Bessin, Billaud Simon, Dauvissat, Defaix, Droin, Fèvre, Picq, Séguinot-Bordet