Though technically part of Burgundy, Chablis is adamantly its own place, not only for its colder, grimmer climate, or its entirely different geological origins, but for its distinct traditions of élevage. Read More
Though technically part of Burgundy, Chablis is adamantly its own place, not only for its colder, grimmer climate, or its entirely different geological origins, but for its distinct traditions of élevage. Chablis oaked like a Chassagne-Montrachet loses the ability to articulate its Kimmeridgian intricacies, while a stint in thermoregulated stainless steel often sacrifices texture, resulting in Chablis that feels more like Sancerre—just with slightly different aromatic and flavor signifiers.