Chablis

The appellation of Chablis is notable for its mineral-laced, fine-boned Chardonnays. Lean and cool, they are reflective of the fresher northerly clay-limestone terroir of the Yonne department.

Before phylloxera – the aphid epidemic which destroyed around three-quarters of the world’s vineyards in the 19th century – Chablis was one of the most productive wine regions in France, supplying vast quantities of both white and red wine to thirsty customers in Paris. It was in the second half of the 20th century that Chablis as we now know it – that is, as the heartland of cool, pure, oyster shell-evoking Chardonnay – was born.

Chablis is located around 100 miles north of Beaune, meaning that it is actually closer to Champagne than to the rest of Burgundy. Along with the fossilised limestone soil, this cooler, northerly climate is crucial to the terroir expression found in Chablis wines.