Chablis wines

Chablis is located south east of Paris and is classified as part of Burgundy, even though it is closer to Champagne than other parts of Burgundy, and some distance from the rest of Burgundy. This apparent anomaly dates back to the fifteenth century when Chablis was annexed by the Dukes of Burgundy.

The only grape permitted is Chardonnay.

Around 32 million bottles are produce annually. However, since Chablis is near the northern limits for Chardonnay, volumes vary depending upon the weather/vintage.

Its close proximity to Paris and easy access to river transport on the Seine helped its importance. Wine has been produced here since Roman times and increased in importance with the Cistercians in the middle ages. The worldwide popularity of Chardonnay led to a huge increase in demand in the 1960s.

This increased demand led to a considerable increase in plantings and an enlargement of the Chablis area, and considerable debate. When the Grand Cru areas were first defined (1938) a key criteria was the soil type and the assumption that Kimmeridgian clay/limestone was a requirement for Grand Cru status. It was argued that similar soil in the area, Portlandian, was not as good and could not therefore qualify for Grand Cru status.

Over time, it has been accepted that Portlandian soil does produce characteristic Chablis and the permitted areas for Chablis have been allowed to broaden.

Today there are 4 classifications for Chablis:

Grand Cru - 7 areas producing 2 of all Chablis. These are all located close to each other on the same slopes just south of the town of Chablis.

Premier Cru - 40 areas producing 25 of all Chablis. Premier Cru Chablis has seen the biggest increase....a factor of 4 since 1960

Chablis - simply labeled Chablis AOC and representing 60 of Chablis production

Petit Chablis - located on lesser sites and 13 of all Chablis production.

There is currently a discussion about whether Petit Chablis should be renamed or simply folded into Chablis. Arguers believe that Petit is somewhat derogatory and does not necessarily mean a wine that is less good than Chablis.
The above are in price order with Grand Cru Chablis normally retains for £40 per bottle-.-At the other end of the scale Petit Chablis will normally sell for around £8+. Petit Chablis is lighter and better suited to early drinking. Grand Cru Chablis should age for perhaps 10 years.

There is considerable debate about the use of oak. Although oak tends to have less impact than in the main part of Burgundy some producers believe that oak should not be involved at all. Chablis can therefore range from a steely, mineral driven wine to a softer, fuller, creamier style (but still crisper than wine from the main part of Burgundy)

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