Chablis

Chablis is a French wine region in the northern part of Burgundy, centered around the town of Chablis in the Yonne department. It is renowned for white wines produced predominantly from the Chardonnay grape. The Chablis AOC governs wines from the area, with Premier Cru and Grand Cru designations used to mark higher-quality parcels.

Geography and geology play a key role in Chablis. The vineyards run along the banks of the Serein River, and the soils are largely Kimmeridgian marl containing fossilized oyster shells, which contribute a distinctive mineral character. In Grand Cru sites, the soil may include a mix of marl, limestone and, in some plots, flinty material (silex).

Wine style and production emphasize freshness and structure. Chablis wines are typically dry, with high acidity and pronounced mineral notes, often described as steely or saline. They range from lighter, more accessible basic Chablis to more complex Premier Cru and Grand Cru bottlings. Most are fermented and aged in stainless steel or neutral oak to preserve fruit and acidity.

Classification and vineyards. The AOC framework includes Premier Cru and Grand Cru levels. The seven named Grand Cru vineyards are Blanchot, Bougros, Grenouilles, Les Clos, Les Preuses, Vaudésir, and Valmur.

Production and consumption. The region primarily produces white wines; red and rosé are rare. Chablis pairs well with seafood and oysters, white fish, and soft cheeses such as goat cheese, with aging potential especially in Premier Cru and Grand Cru bottlings.

History. Viticulture in Chablis dates to Roman times, with modern production expanding in the 19th and 20th centuries. The Chablis AOC was established in 1938, and Premier Cru and Grand Cru designations were formalized in the mid-20th century.