Chablis Flashcards
How is the geology and the soil composition in Chablis?
Kimmeridgian clay-limestone rich in prehistoric oyster shells produces the finest wines; younger Portlandian soils dominates less propitious sites.
Geology is the secret for Chablis wines.
How is the climate in Chablis?
Cool continental, whit devastating spring frost risks.
Which are the appellation of Yonne département?
Are there also other grape varieties permitted there?
Chablis and Petit Chablis are not the only appellations of Yonne, and Chardonnay is not the only grape.
-Chablis
-Petit Chablis: the much expanded outlying area.
-Irancy (and the village of Coulanges-la-Vineuse—>Bourgogne Coulanges-la-Vineuse): south-west to the Chablis’ block, it grows PN to made light red Burgundy.
-St-Bris-le-Vineux: just above Irancy as position, with its three appellations; a. St-Bris, for SB (unusual for this part of France, but real); b. Bourgogne Côte d’Auxerre, for CH and PN; c. Bourgogne Chitry, for CH and PN only grown in Chitry village.
-Bourgogne Epineuil: for red wines made west of Tonnerre (which is shift right to Chablis’ block).
-Bourgogne Tonnerre: for whites.
Which is the river that sign Chablis?
River Serein.
Which are the 4 classification of Chablis?
What is the basis for this distinction?
Chablis Grand Cru, Chablis Premier Cru, Chablis, Petit Chablis.
This differentiation is based on the importance of the SOUTH EXPOSURE in a north-hemisphere cool continental site.
Which are the 7 climats of Chablis Grand Cru? Describe each style.
Which are regarded as the best?
Briefly describe the appeal of a Chablis Grand Cru.
What dimensions do they occupy on the total vineyard area?
• Les Clos: the biggest (26 ha/64 acres) and best known, often also first in flavour, strength and lasting power. Fine vintages of Les Clos can develop an almost Sauternes-like perfume in time.
• Preuses: ripe, round (less stony in character).
• Blanchot: highly aromatic.
• Grenouilles: highly aromatic.
• Valmur: rich and fragrant.
• Vaudésir: definition and finesse.
• Blanchot: least interesting of the GC.
• Bougros: (called Côte Bouguerots by William Fèvre, the biggest owner in the Grand Cru Chablis appellation, who has 15,2 ha on a total of 106 ha of Chablis Grand Cru block) can produce terrific wines.
Many regard Les Clos and Vaudésir; certainly, they tend to be the biggest in body.
The common point between the seven climats is the intense, highly charged flavour profile on the scale of the best whites of the Côte de Beaune but with more of a nervy, steely edge, which, with age, leads to a noble complexity. Grand Cru Chablis must be aged, ideally for 10 years, and many examples are still majestic at 20, 30, or even 40.
All seven climats lie in a single block looking south and west over the village on the right bank of the river Serein, and they occupy only the 2% of the total vineyard area.
Which is considered the “8th Chablis Cru”?
La Moutonne has Grand Cru status, but as a brand than an eight cru as it straddles Vaudésir and Preuses, following the decree of INAO (Institut National des Appellations d’Origine).
How many PC are there in Chablis?
Name some important Premier Crus of Chablis, by highlighting their geographical position respect the GC area.
40 officially named PC.
These PC vary considerably in exposure and gradient; certainly those on the north bank of the river Serein, flanking the GC to the northwest, as Fourchame and Vaulorent (which can be labelled also under the name of the most-known Fourchame), and east, like Montée de Tonnerre and Mont de Milieu, have the advantage.
How many ha are under each appellation of Chablis?
• Chablis Grand Cru: 106 ha (2% of total vineyard area).
• Chablis Premier Cru: 783 ha.
•Chablis: 3,367 ha.
• Petit Chablis: 884 ha.
Which is, generally speaking, the modern winemaking tendency in Chablis?
Name an important producer which prefers to remain in the classic unoaked Chablis style, and one instead that prefers moderate barrel use (after fermentation, just few months for the maturation).
Who are three producers that ferment Chablis in barrel, also?
The use of well-used oak (not new!), even if the majority of the producers remain for the traditional tank-fermented, unoaked style, in order to preserve the purity, steely Chablis profile (unique streak of steely acidity, a firm flintiness), well describe by the french term “goût de pierre à fusil”, or gunflint.
Louis Michel’s is generally considered to be the epitome of this style, whereas Jean-Marie Raveneau prefers to gently use the barrel, just for few months of maturation (even if fermentation happened in stainless steel).
Gilles Collet, Jean-Paul Droin, and Domaine Laroche for some Crus.
When was created the Chablis appellation?
1938.
Where are situated the best vineyards?
The best vineyard sites are on the south west facing slopes of the valley of the Serein, the small river that flows through Chablis to join the Yonne.
How much far from Beaune is Chablis? And from Paris? How the proximity to Paris influenced the winemaking of both Chablis and Champagne wine regions?
100 km northern; 177 km south-east; indeed, it was common to found Chablis wines into the Champagne makers’ cellars in Rheims and Épernay, as it was the main supplier to Paris.
Which is the local co-operative? What is the share of regional production that it covers today?
Currently nearly a third of all Chablis is vinified by the local co-operative, La Chablisienne, which works well for its appellation.
