Chablis is closer to Sancerre (Loire Valley) than to the Côte de Beaune (Burgundy). It is the largest white growing region in the Burgundy region of France. With a combination of limestone, clay and oyster fossils, Chablis’ signature soil is called Kimmeridgian marl. It assists with the classic expression of high acidity, medium body, a touch of lees (yeast impact and exposure), and above all: minerality. Chablis is typically not oaked, except for Grand Cru selections. Common notes include nuts (hazelnuts), sea salt, brine, ocean, oyster shells and lemon. Chardonnay, or “Beaunois”, is the only varietal permitted here. These are the most delicate and delightful Chardonnay wines you will ever experience.
Grand Auxerrois is the area surrounding Chablis. The soils are primarily limestone and in the four sub regions the varietals range from traditional Bourgogne varietals of Chardonnay, Aligoté, Pinot Noir and Gamay to obscure old-school varietals such as César, Sacy (Melon) and Sauvignon in Saint-Bris.
Jaci Kajfas, Sommelier
Manager, Portalis Wine Shop