When we gaze upon a wine label, we encounter an assortment of prominent names and entities. It might be a brand, the identity of a winery or cooperative, a specific grape variety, the designation of a wine region, the name of a quaint town or village, or even the moniker of a distinguished vineyard.
While we often associate Chablis (pronounced sha-blee) as an integral part of Burgundy, the eloquent words of Karen MacNeil in her “Wine Bible” paint a different picture: “Chablis sits like an isolated island far north of the Côtes d’Or. The vineyards of Chablis are closer to Champagne, lying approximately twenty miles away, than they are to the rest of Burgundy.”
The origins of viticulture in this exquisite region coincide with the establishment of Pontigny Abbey in 1114 and the initial planting of vines along the picturesque banks of the river Serein. In 1247, the perceptive Italian Franciscan theologian, Fra Salimbene, chronicled his visit to the region with these words: “When I dwelt at Auxerre…I saw that not only are the hillsides covered with vineyards, but the level plain also.” Today, the landscape remains much the same, where one finds themselves immersed in an endless sea of vineyards.
Chablis, with its captivating vineyards, is segmented into four appellations, each reflecting the vineyards’ unique locations and the resultant quality of the wines they produce. The humblest of these is Petit Chablis, sourced from vineyards located at a distance from Chablis town. At the heart of it all stands Chablis AOC, the primary and most extensive appellation. Just a tier above is Chablis Premier Cru, originating from vineyards situated in more favorable positions. This coveted appellation is bestowed upon a select forty Chablis vineyards, comprising a mere 15 percent of the total. Chablis Premier Cru wines are enchant with their richer fruit profiles and a heightened, distinctly discernible minerality that sets them apart.
