Chablis is the northernmost region of Burgundy, located in a dramatic circle of hills where vines have been planted for hundreds of years. In the sixties, when the Chablis vineyards were all but abandoned, Robert Drouhin recognized the potential of this region which had been ravaged by phylloxera a century before. He was one of the first Burgundy propriétaires who set about revitalizing the area. The pebbly soil derives from Jurassic (mainly Kimmeridgian) clays and limestones. It is ideally suited to the Chardonnay grape, the only permitted variety for Chablis AOCs.
“A dry and fruity wine, easy to drink. Its color is pale gold with greenish hues. Very fresh aromas reminiscent of citrus (lemon or grapefruit); small pleasant touches of fern or coriander are found as well. On the palate, dry and fruity, with mineral notes. Pleasant and long aftertaste.” – Véronique Drouhin-Boss
Chablis usually ages five-to-eight years. It is excellent served as an aperitif or with seafood, such as oysters and fish. Also fresh goat cheese.