One of the most reputable words in wine; ‘Chablis’. It’s evocative of class and quality. A region famed for its production of some of the words finest expressions of Chardonnay.
The northern most Appellation d’origine contrôlée of the Burgundy region, Chablis produces cool climate Chardonnay.
These wines are perfect for the Spring season, with their crisp acidity, fruit forward palate and rounded texture. To celebrate everything that is great about Chablis, we will be hosting a masterclass on the 1st May. This tasting will explore the various styles and classifications of one of our favourite regions!
Book now – but be quick as there are limited tickets available!
Class System
With the AOC of Chablis, there are 4 categories; Petit Chablis, Chablis, Premier Cru and Grand Cru. The main AOC was designated in 1938. All the vineyards within Chablis then fit into one of these 4 levels of classification. 7 of which are Grand Cru, 40 are Premier Cru, and the largest categories then follow, Chablis and Petit Chablis.
Soil and slope play a significant role in the style of the wines produced, and therefore are factors in classifying vineyards. Many of the Premier Crus, and all of the Grand Crus, are planted along the valley of the Serein River on southwest facing slopes, allowing for greater sun exposure and drainage.
Petit Chablis represents over 20% of production of all Chablis wines and these wines can be made from all over the region. These wines are vibrant, with notes of white blossom, citrus fruits and a mineral base. Whilst Petit Chablis is the more entry-level appellation, it is Chablis which is the largest, contributing to roughly 65% of production. These wines also show plenty of citrus and floral notes, alongside slightly more complexity such as mushroom and cut hay.
Premier Cru vineyards tend to show slightly richer fruit profiles, with notes of starfruit and lemon, alongside a stronger, more distinctive minerality. Only 15% of Chablis vineyards have Premier Cru status, of which there a total of 70 lieux-dits, and 40 recognised climats. These lieux-dits each show unique characteristics of place which distinguish not only the quality level, but the style of the wine and topography of the land.
The word ‘climat’ originates from a Latin term meaning ‘slope’, but in Burgundy it refers to marked plots of vines which each enjoy their own geological and weather conditions. Some climats have built reputations over centuries for their specific aromas, taste and mouthfeel. A climat can refer to a lie-dit, a group of lieux-dits or even just a small fraction of a marked area. 
One of the most famous climats is Fourchaume, a plot which stretches approximately 4 kilometres between L’Homme Mort and Vaulorent. Its topography is quite interesting, with west and south west exposure making it a sun-drenched vineyard where grapes ripen early. It has always been a firm favourite for Chablis enthusiasts, renowned for its complexity, finesse, and above all else, elegance. These wines are naturally generous and open, but after 6-7 years, they unveil their full intensity.
Discover our range from Fourchaume
Grand Cru Chablis originates from just one slope, covering 104 hectares, and made up of only 7 climats. The wines made here vary widely, based upon their climat, and the winemaking techniques. The palate can range from fruit-forward, packed full of orange rind, passion fruit and apricot, to more savoury styles with notes of bruised apple and peanut shell. Overall, these wines have more complex styles, often influenced by careful sorting of grapes and exposure to oak.
Chablis Grand Cru Vaudesir is one of these 7 climats, nestled in a natural amphitheatre covering 15.4 hectares. The south-facing slope lies in a small sheltered valley which provides optimal conditions for ripening. The north-facing slope, however, is cooler and the grapes grown here mature much later. The very nature of this terroir hugely influences the style of wine here, as elegance and power intertwine, creating a uniquely complex style of wine. This reflects the unusual setting of this climat, cool on one side and sun-drenched on the other. As with many Grand Cru climats, these wines benefit from cellaring for 6-10 years in order to reach their peak.
Discover our range from Vaudesir
Barrel vs. Steel
Many wines of Chablis are noted for their fresh style, maintained by ageing in stainless steel vats. Making wines which are generally leaner than the wines produced on the Cote d’Or.
Some Grand Cru and Premier Cru wines are aged in oak, but the time in barrel and proportion of new oak tends to be much lower than in the Côte de Beaune. This results in a rather unique flavour profile compared with the other designations, with a touch of oxidation, greater complexity and more interesting texture.
The extent of ageing depends on the desired style of the winemaker, but in Grand Cru appellations, ageing must continue until at least the 15th of March the year following the harvest.
Soil
The region of Chablis sits much closer to Champagne that then rest of the Burgundy region, and interestingly the soils here are much more similar to those of Champagne. This soil is formed of mostly limestone, split into two more distinct types; Kimmeridgian and Portlandian.
The regions oldest soil dates back to the Upper Jurassic age over 180 million years ago, and includes a calcareous soil known as Kimmeridgian. The name comes from a small town in Dorset, Kimmeridge, where this same soil type was first recognised.
All Grand and Premier Cru vines are grown on this type of soil which imparts a distinctive mineral and flinty quality to the wines. The purity and character of Chablis is largely attributed to this distinctive subsoil.
History
The history of Chablis has been intertwined with the history of the Cistercian monks who became a major influence on the economic and commercial interest for viticulture across the region.
Pontigny Abbey, founded in 1114, saw the plantation of the first vines in the area along the banks of the Serein. It is believed that this was the first planting of Chardonnay in the region, before it spread throughout the rest of Burgundy.
Chablis experienced a rise in popularity in the 19th century, especially among the French aristocracy and international markets. However, the region’s development faced setbacks due to both phylloxera outbreaks in the late 1800s and two world wars, which disrupted production. The post-World War II era saw a resurgence in Chablis’ reputation, with the establishment of the AOC (Appellation d’Origine Contrôlée) in 1938, which helped regulate the quality of wines produced in the region.
Domaine Bernard Defaix
We are proud importers of the fantastic range of Chablis from the world-renowned Bernard Defaix.
They are a family-run business, currently in the fourth generation, which started with 2 hectares back in 1959. Bernard’s sons Sylvain and Didier have since taken over the management of the business and the estate has since grown to 25 hectares of vineyards. They continue the family tradition of caring for the wine from the vine, through to the final customer. They have made the move towards sustainable and ecological farming in order to create a more sustainable business model.
All grape sourcing is done exclusively from their personal vineyards. Their vineyards are divided among different classifications of Chablis each with the distinct character of the wines they produce. Furthermore, the wines are aged in stainless steel tanks that enhance their mineral qualities which make Bernard Defaix Chablis wines crisp, tangy, and mouth-watering. They have a deservedly high reputation for producing some of the words best Chablis wines.
Here at Nickolls & Perks, we are proud to sell and import a wonderful selection of Chablis’. The following are some of our highlights of the selection.
The local heritage, gastronomic potential of the wines, and picturesque setting make Chablis a hotspot for wine tourism. They hold a reputation which has been built over time, and never fails to disappoint.