Chablis, the white wine of Burgundy is highly appreciated, but what is not so well known is the great diversity present amongst the Premier Crus. The wines of 1er cru Chablis reveal not just the quality of the wines but also how the soils and exposition of each vineyard can create a range of wines from traditional linear and vibrantly mineral wines to round, rich Chardonnays with typical Chablis freshness.
Before climate change, the wines of Chablis were steely, acidic and austere in cool years, and powerfully acidic with charming fruit in riper years. Their clean fresh taste made them a popular accompaniment to seafood. Malolactic fermentation was mastered, contributing creamier richness. Their clear marketing image of a single variety from one region — the increasingly fashionable Chardonnay — made them competitive in the 1980s market, where Australia, New Zealand and California had introduced consumers to the idea of varietal wine.
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