Chablis
long and steely, linear and pure
Few wine regions wear Chardonnay as confidently as Chablis. At one end you'll find lean, mineral wines all citrus and tension. At the other, the finest Grand Crus reveal layers of ripe fruit, toasted nuts and brioche that reward decades in the cellar. At either end of the spectrum, these are some of the most age-worthy whites on the planet. Forever rising above trends, Chablis will always find a place on our shelves.
The secret is underfoot—beneath the vines lies an ancient seabed, its Kimmeridgian marl packed with fossilised prehistoric oyster shells that give the wines their unmistakable chalky, saline character. Chablis and oysters may well be France’s most enduring love story.
Chablis sits at the cool northern edge of Burgundy, where Chardonnay ripens on the limit. Geographically closer to the cool region of Champagne than most of Burgundy, and unpredictable bursts of winter frost make its supply infamously inconsistent.
Chablis sits at the cool northern edge of Burgundy, where Chardonnay ripens on the limit. Geographically closer to the cool region of Champagne than most of Burgundy, and unpredictable bursts of winter frost make its supply infamously inconsistent.
Split by the River Serein, the region exclusively produces Chardonnay, and is defined by the classifications of Petit Chablis, Chablis, Chablis Premier Cru and Chablis Grand Cru. All seven Grand Cru vineyards stretch down a single southwest-facing slope.
Tinged green and reminiscent of hay in its youth, many love their Chablis long and steely, linear and pure, with hints of white florals, and razor sharp citrus its star. Lean, mineral and built to age. Nowhere else tastes quite like it. Explore the breadth of Chablis charm at Sometimes Always.
Tinged green and reminiscent of hay in its youth, many love their Chablis long and steely, linear and pure, with hints of white florals, and razor sharp citrus its star. Lean, mineral and built to age. Nowhere else tastes quite like it. Explore the breadth of Chablis charm at Sometimes Always.
The secret is underfoot—beneath the vines lies an ancient seabed, its Kimmeridgian marl packed with fossilised prehistoric oyster shells that give the wines their unmistakable chalky, saline character.