1. What It Is

A place, not a grape. Chablis is a small town in northern France, around 180km south-east of Paris, making wine from 100% Chardonnay. But it's cool-climate Chardonnay - none of the heavy oak and butter the grape was once known for.

2. How It Tastes

Crisp lemon, lime and green apple, zesty and bright, with high, piercing acidity, a chalky minerality, and a slight salty kick on the finish.

3. The Soil & Terroir

The secret is underfoot. Around 150 million years ago this part of France lay under a shallow sea, leaving soils rich in fossilised oyster shells — the famous Kimmeridgian limestone. That, plus the cool northern climate, is what gives Chablis its unmistakable minerality and saline edge.

4. The Four Tiers

The quality ladder, entry to summit:

Petit Chablis — younger vines and flatter, cooler sites; fresh and unoaked, made for drinking young

Chablis / Village — the classic, around 65% of total production

Premier Cru — better-exposed slopes, more depth and concentration

Grand Cru — the pinnacle, from the best southwest-facing hillside; around 1.5% of total production

5. A Bit of History

First identified for quality by Cistercian monks in the 12th century. The region shrank from 40,000 hectares to just 500 by the 1950s — hit by phylloxera, frosts, and two world wars. Today it stands at around 6,000 hectares of quality vineyards, and the region is in very good health.

6. Our Recommended Pairing

Shellfish and white fish — the classic squeeze-of-lemon effect

Roast chicken — keep the sauces light

Creamy pasta — the acidity cuts right through

7. Say It Right

Chablis = shab-LEE. The s at the end stays silent.

8. In a Word

Precision. Chablis is the world's benchmark for unoaked Chardonnay — the reference point everything cool-climate is measured against.