Day 18 | Chablis AOC
Fossil Soils, Steely Wines
Kimmeridgian limestone defines Chablis as much as Chardonnay itself. Fifty kilometres north of the Côte d’Or, vines cling to ancient seabed packed with fossilised oyster shells. This limestone radiates daytime heat and releases it slowly after sunset. The cool, semi-continental climate keeps ripeness modest and acidity high. The result is a wine that is both austere and energetic. Expect green apple and citrus up front, saline minerality beneath, and a steely backbone.
What You’ll Taste
Primary Notes – Green apple, lemon zest, and white blossom.
Secondary / Acidity – Flint smoke, salinity, and high, linear acidity.
Texture / Finish – Bone-dry, light-medium body with a chalkly grip that turns creamy after a few years in bottle.
Terroir & Winemaking Deep Dive
Chablis’ vineyards tilt south-west on Kimmeridgian and Portlandian limestones, but it’s the former, rich in fossilised exogyra oysters, that stores warmth and imparts the trademark gunflint notes.
Spring frost is a constant threat. Winegrowers fight back with smudge pots and sprinkler systems that encase buds in protective ice. Grapes are pressed gently and fermented cool in stainless or neutral barrels. Premier and grand cru sites may see partial barrel fermentation in older pièces for texture, yet overt oak is rare.
Extended lees ageing (6–12 months) builds mid-palate without blunting acidity. Village Chablis drinks bright and citrus-fresh within two years, while the grands crus of Les Clos or Valmur evolve for a decade, layering hazelnut and honeycomb over the originally chalky wine.
Producers to Visit
Domaine William Fèvre – Village bottling shows lime and shell; Les Clos grand cru adds depth and length.
Domaine Raveneau – Benchmark for age-worthy Chablis. Montée de Tonnerre marries lemon curd with striking minerality.
Domaine Jean-Marc Brocard – Sainte-Claire offers pure citrus and wet-stone, while the Valmur grand cru brings richness.
Travel Spotlight – Exploring Chablis
Stay – Hostellerie des Clos Former hospice turned hotel. The cellar bar pours vertical flights of grand cru.
Dine – Au Fil du Zinc Modern bistro along the Serein. where you can pair raw fish with a chilled premier cru.
Swirl – Rivière Serein Walk Stroll the river path during golden hour.
Quiz
How does Kimmeridgian limestone affect the aroma and texture of Chablis compared with Chardonnay grown on clay?
Why does Chablis typically show higher acidity than Chardonnay from the Côte de Beaune?