The celebrated cool climate region of Chablis is known for its fiercely acidic Chardonnay, forming some of the most age-worthy whites on the planet.

Chablis and oysters may well be France’s most enduring love story. Set in an ancient clay limestone basin, on its rim, Kimmeridgean era subsoil comprise a large deposit of prehistoric oyster shells, infusing fruit with that chalky minerality we know and love. 

Set on Burgundy’s northern tip, Chablis is geographically closer to the cool region of Champagne than most of Burgundy. Unpredictable bursts of winter frost make Chablis 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.