Collection: Chablis

Frequently Asked Questions

What makes Chablis different from other Chardonnay?

Chablis is made exclusively from Chardonnay, but its cooler climate and limestone-rich soils create a much fresher, more mineral style than many other Chardonnay regions. Classic Chablis is typically crisp, saline and citrus-driven rather than buttery or heavily oaked.

Is Chablis always unoaked?

Not always — many producers ferment and age Chablis in stainless steel to preserve freshness, but some use older oak barrels for texture and complexity. Even when oak is used, it is usually far more restrained than in richer white Burgundy or New World Chardonnay.

What are the different levels of Chablis?

Chablis is divided into four appellation levels: Petit Chablis, Chablis, Chablis Premier Cru and Chablis Grand Cru. The higher classifications generally come from better-exposed vineyard sites with more complex soils and greater ageing potential.

What does Chablis taste like?

Chablis is known for flavours of lemon, green apple, white flowers and oyster shell minerality with bright acidity and a dry finish. Depending on the producer and vineyard classification, wines can range from light and sharp to broader and more textural while still remaining fresh and mineral-driven.

What food pairs well with Chablis?

Chablis pairs especially well with oysters, shellfish, seafood, soft cheese and lighter dishes where its acidity and mineral character can shine. The wines are particularly famous for their affinity with oysters and coastal cuisine.