This blog is dedicated to a blogger out there calling himself the winephantom. This funny phantom of the vine, has been unimpressed of late with the wines of Chablis, and as part of our Queen of Grapes week we are gonna state the case for this sometimes wonderful area.
Chablis is the northernmost wine district of the Burgundy,in France. The grapevines around the town of Chablis are almost all Chardonnay, making a dry white wine renowned for the purity of its aroma and taste. The wines often have a “flinty or minerally” note, sometimes described as “steely”. The wines tend to be more acidic than a lot of other fruity new world and European Chardonnays. And of course as with every where these days you have plenty of tart, acidic Chablis out there to burn your throat, but in the main it is an area that produces some beautiful whites, especially some excellent grand crus at reasonable prices €20ish euro mark, expensive you say, not really I have yet to see a drinkable Chablis for less than €14, so in the context of price an extra fiver for quality is well worth it.
But what makes Chablis so special and deserving of these high prices is the soil on which the grapes are grown, the region’s oldest soil dates back to the Upper Jurassic age, over 180 million years ago and includes a particular vineyard soil type known as argilo-calcaire. This same Kimmeridge clay is found across the English Channel in Dorset and is a composition of limestone, clay and tiny fossilized oyster shells. All of Chablis’ Grand Cru vineyards and Premier Cru vineyards are planted on primarily Kimmeridgean soil which imparts a distinctively mineral, flinty note to the wines. The crusty limestone-based soil of the region give the landscape a chalky white appearance think of the white cliffs of Dover!