Chablis- Burgundy

Question 1

Style

Answer 1

Sinewy, high in acidity and steely rather than luscious and oaky. This is an archetypal refreshing, long- lived style of white wine which very few wine regions, possibly none other than Chablis can produce.

Question 2

Four Quality Levels- Chablis

Answer 2

Petit Chablis, Chablis, Premier Cru Chablis and Grand Cru Chablis

Question 3

Petit Chablis

Answer 3

Principal, often vapid, on the outskirts of Chablis proper. It was undertaken when Chablis producers could not keep up with demand.

Question 4

Chablis

Answer 4

Most wine produced around the village of Chablis qualifies as straightforward Chablis. Quality is varied.

Question 5

Premier Cru Chablis

Answer 5

Well-sited vineyards, comprised about a quarter of the total of Chablis, production, are designated Premier Cru. Most reliable buys.

Question 6

Chablis Grand Cru

Answer 6

Very best vineyards on the west facing hill immediately above the village and qualify as Grand Cru.

Question 7

Grand Cru Chablis Vineyards?

Answer 7

Les Clos, Blanchets, Bourgros, Grenouilles, Preuses, Valeur and Vaudesir

Question 8

Some of the best known Premier crus can be comparable to Grand Cru…..

Answer 8

Fourchaume, Mont de Milieu, Montmains, Vaillons, Montee de Tonnerre

Question 9

Grand Cru and Premier Cru Chablis can…

Answer 9

Improve within the bottle and after only a decade. Chablis is more able to be aged better than some Cote d’ Or whites. They can smell dirty in youth.

Question 10

Appellation- Chablis

Answer 10

The true Chablis appellation has increased considerably since the early 1990s and in 2012 included a total of 5,284 ha/just over 13,000 acres of Chardonnay vineyard around the small town of Chablis and 19 other villages and hamlets in the département of the Yonne, near the city of auxerre. Chablis is quite separate from the rest of Burgundy, divided from the côte d’or by the hills of the Morvan, so that beaune, for example, is over 100 km/62 miles to the south. In fact, the vineyards of Chablis are much closer to champagne and its southernmost vineyards in the Aube département, than to the rest of Burgundy, and until early in this century it was not unusual for wine from Chablis to find its way into the champagne makers’ cellars in Rheims and Épernay.

Question 11

Climate- Chablis

Answer 11

Climate has always played an important role in determining the success and quality of Chablis. Essentially the climate is semi-continental, with no maritime influence, so that the winters are long and hard and the summers often, but not always, fairly hot. There is all the climatic uncertainty, and therefore vintage variation, both in quality and quantity, of a vineyard far from the equator. One of the key factors in determining how much wine will be produced is the possibility of spring frosts. Heaters, or smudge pots, may be lit in the vineyards; they are expensive but efficient. The alternative technique of using sprinklers, or aspersion, to spray the vines with water from the moment the temperature drops to freezing point has also been increasingly practised.

Question 12

Soils- Chablis

Answer 12

On the other side of the basin is the Dorset village of Kimmeridge in southern England, which gives its name to the particular geological formation and period known as ‘Kimmeridgean’. Basically the soil is what the French call , containing a multitude of tiny fossilized oyster shells. The next geological layer is Portlandien, which is very similar in structure to Kimmeridge, but is generally deemed not to give as much finesse to the wine. The grand cru vineyards are all on Kimmeridge while Portlandien constitutes most of the outlying vineyards of Petit Chablis.

Question 13

Viticultural Practices- Chablis

Answer 13

Viticultural practices in Chablis are very similar to those in the rest of Burgundy, apart from the overriding need to protect the vines from frost.

Question 14

The of Oak- Chablis

Answer 14

In the cellar, as elsewhere in France, winemaking techniques improved enormously in the late 20th century, so that there is a better understanding of such elements as malolactic conversion and the need for temperature control during fermentation. The most interesting and controversial aspect of vinification in Chablis is the use of oak, Chablis being the one fine wine area where Chardonnay is not automatically oaked.

Question 15

gout de pierre a fusil

Answer 15

gunflint

Question 16

Stainless steel producers…

Answer 16

Those who favour stainless steel want the purest flavour of Chablis, with the firm streak of acidity and the mineral quality that the French describe as goût de pierre à fusil, or gunflint. Other producers, such as Vincent Dauvissat, and Jean-Marie Raveneau, have never completely abandoned their barrels. They may ferment their wine in vats and then, once the alcoholic fermentation is finished, the wine goes into oak for a few months’ barrel maturation.

Question 17

Those Chablis producers who believe in the use of oak…..

Answer 17

believe that the gentle process of oxygenation adds an extra dimension of complexity to the flavour of their wine. The proportion of new barrels in a cellar in Chablis can vary.

Question 18

The Chablis Market……

Answer 18

Surprisingly perhaps until the early 1980s, Chablis was hardly appreciated in France itself as most of it was sold on the export market, usually through the large négociants of Burgundy, based mainly in Beaune. Currently nearly a third of all Chablis is vinified by the local co-operative, La Chablisienne, which works well for its appellation. The trend, as elsewhere, has been for an increasing number of producers, who originally sold their wine in bulk to négociants, to bottle and sell their wine themselves. Some of them have even started their own négociant businesses.

Question 19

Chablis- Background

Answer 19

Cooler than Beaujolais. 7 Grand Cru vineyards. Petit Chablis- Refreshing, Chablis- Aging and full bodied, Premier Cru- More full bodied, better for aging, Grand Cru- 7 Climats, South- East facing slopes. All have calcerous soil- oyster shells

Question 20

Chablis

Answer 20

Along the valley of the Serein river and surrounding hills in Nrthn Burgundy. Vines planted on slope contours. Aspersion sprinkler systems, heaters and helicopter used to protect against frost. Chardonnay only permitted grape variety.

Question 21

Chablis AC

Answer 21

Is austere with green apple and greengage flavour with high acid. Can display a stony minerality.

Question 22

Chablis Premier Cru AC

Answer 22

17 main vineyards are classified with sub areas within them with right to use their own name as denominations for AC purposes. There are four well known sites: Fourchaume, Vaillons, Montee de Tonnerre and Montmaine. Well exposed slopes. Show riper fruits, more body, creamier texture with greater concentration, minerality and integrated acidity.

Question 23

Chablis Grand Cru AC

Answer 23

7 v/yards: Les Clos, Vaudesir, Valmur, Les Preuses, Bourgros, Blandhots and Grenouilles. Brand name La Mouton also has Grand Cru AC status. Planted on hillsides across from the town of Chablis. Ferment or age a small proportion of the wine in oak, which becomes integrated as the wine ages. Grand Cru Chablis need ageing to show its best. Displays smokey, complex flavours and a long mouthwatering finish due to high acidity.

Question 24

Francois Raveneau- Year Established

Answer 24

1948

Question 25

Francois Raveneau- Summary

Answer 25

The estate was founded by Francois Raveneau in 1948 when he consolidated vineyards with his wife (who was a Dauvissat). His father had spent years selling off his vineyards in Chablis pre-WW II, and the Chablis of post-war France was a place that showed little promise. Regardless Francois persisted and took advantage of cheap land prices in the 1960s and 1970s to expand his domaine. His son Jean-Marie joined the family business in 1979 after going to the Lycée Viticole in Beaune. His other son Bernard joined upon Francois retirement in 1995. Together, Jean-Marie and Bernard stay true to the same methods and Bernard’s daughter Isabelle has joined the estate. Francois died in 2000.

Question 26

Francois Raveneau- Principal Vineyard Holdings

Answer 26

7.5 ha. in total.

Grand Cru: 0.5 ha. Les Clos, 0.64 ha. Blanchot, 0.75 ha. Valmur.

Premier Cru: 0.4 ha. Vaillons, 1.49 ha. Butteaux, 2.51 ha. Montée de Tonnerre, 0.67 ha. Forêt, 0.36 ha. Mont-Mains, and0 .9 ha. Chablis AOP.

Question 27

Francois Raveneau- Average Total Production

Answer 27

approximately 3,000 cases.

Question 28

Francois Raveneau- Top Wines Produced / Blends

Answer 28

• Chablis, Grand Cru, Les Clos
• Chablis, Grand Cru, Blanchot
• Chablis, Grand Cru, Valmur
• Chablis, Premier Cru, Montée de Tonnerre
• Chablis, Premier Cru, Mont Mains (Montmains)
• Chablis, Premier Cru, Chapelot (with in the Montée de Tonnerre vineyard)
• Chablis, Premier Cru, Forêt (within the Montmains vineyard)

Question 29

Francois Raveneau- Style / Vinification Techniques

Answer 29

Harvesting has always been done by hand. Yields can be very different from vintage to vintage with 45 hl/ha in 2000 and 2001, 50 hl/ha in 2002, and 35 hl/ha in 2003. Only ambient yeasts are used for fermentation. Fermentation lasts two weeks in cuve, and then the wine goes through malolactic fermentation. The wines are aged in old oak barrels and feuillete for 18 months.

Question 30

Vincent Dauvissat- Region of Production

Answer 30

Chablis, Yonne Department

Question 31

Vincent Dauvissat- Commune (winery location)

Answer 31

Chablis

Question 32

Vincent Dauvissat- Year Established

Answer 32

The Dauvissat family have been selling wine under their own label since 1931.

Question 33

Vincent Dauvissat- Summary

Answer 33

Vincent Dauvissat ranks among the top producers of the region and is considered to be one of the most traditional. Robert Dauvissat started the property in the 1930s with his son René establishing its high reputation. Vincent joined his father in 1976, and eventually took over management of the entire estate. The most sought after wines are the Grand Cru Les Clos and Les Preuses, and the equally lauded La Forest Premier Cru, which many believe to be of the same quality as the two Grands Crus. Dauvissat makes a Petit Chablis which comes from a parcel of vineyards on top of the Les Clos vineyard, and the Villages level Chablis comes from a parcel adjacent to the La Forest vineyard.

Question 34

Vincent Dauvissat- Principal Vineyard Holdings

Answer 34

9.3 ha., 1.1 ha. of Les Preuses Grand Cru, 1.82 ha. of Les Clos Grand Gru, 3.8 ha of La Forest Premier Cru, .8 ha. of Séchet Premier Cru, and 1.82 ha. of Vaillons Premier Cru.

Question 35

Vincent Dauvissat- Top Wines Produced / Blends

Answer 35

Chablis, Grand Cru, Les Clos

Chablis, Grand Cru, Les Preuses

Chablis, Premier Cru, La Forest

Chablis, Premier Cru, Séchet

Chablis, Premier Cru, Vaillons

Question 36

Vincent Dauvissat- Style / Vinification Techniques

Answer 36

Vincent prefers “natural farming”, using little vine treatments. All grapes are hand harvested, with grapes being pressed whole cluster. Fermentation happens in enameled steel and aging is always in oak. Vincent prefers to age the wines in 6-8 year-old barrels. The wines do go through malolactic fermentation. Unlike most producers in the region Vincent does not perform bâtonnage on his wines.

Question 37

Patrick Piuze- Region of Production

Answer 37

Chablis, Yonne Department

Question 38

Patrick Piuze- Commune (winery location)

Answer 38

Chablis

Question 39

Patrick Piuze- Year Established

Answer 39

2008

Question 40

Patrick Piuze- Summary

Answer 40

Patrick Piuze grew up in Quebec from a family that he states “was never marked-out to wine producing.” At age eighteen he left to travel the world working in wineries in Israel, Australia, and South Africa. He then opened up a wine bar in Montréal, and after a short time decided he wanted to make wine; he packed up and moved to Burgundy. He worked for Olivier Leflaive, becoming winemaker there before moving on to Maison Verget and Jean-Marc Brocard. He started his own winery in 2008. He owns no vineyards, and relies entirely on his contracts with growers. He has a second Chablis project called Val de Mer, meaning Valley of the Sea.

Question 41

Patrick Piuze- Principal Vineyard Holdings

Answer 41

Owns no vineyards

Question 42

Patrick Piuze- Average Total Production

Answer 42

N/a

Question 43

Patrick Piuze- Top Wines Produced / Blends

Answer 43

Chablis, Grand Cru, Bougros

Chablis, Grand Cru, Bougros, Cote de Bouqueyreaux

Chablis, Grand Cru, Les Clos

Chablis, Grand Cru, Les Preuses

Chablis, Grand Cru, Valmur

Chablis, Premier Cru, Butteaux

Chablis, Premier Cru, Montée de Tonnerre

Chablis, Premier Cru, Vaucoupin

Chablis, Premier Cru, Vaillons, “Les Minots”

Question 44

Patrick Piuze- Style / Vinification Techniques

Answer 44

All grapes used are harvested by hand, from Petit Chablis to the Grands Crus. Piuze uses ambient yeast for fermentation, which lasts between three to six months. Wines go through malolactic fermentation and are aged in older oak barrels. There is no bâtonnage. His village wines are labeled by village as in “Terroir de Courgis.”

Question 45

Chablis- Total Vineyard Area

Answer 45

4000 hectares (593 hectares Premier Cru- 98 hectares Grand Cru).

Question 46

Chablis was established when?

Answer 46

The AOC was defined in 1938. It is unique from other AOC regions because the decree uses the word Kimmeridgian. This is specific to the Marl facies which suits Chardonnay so well. Sometimes the marl is 80 metres deep interspersed with limestone and shell beds.

Question 47

The Grand Cru vineyards soils of Chablis consist of?

Answer 47

Grey rendzina over Kimmeridgian marls. These soils have more in common with Champagne than with Meursault, Puligny or Chassagne.

Question 48

What to look for in a Chablis?

Answer 48

On the bouquet, subdued fruit, almost leaning to citrus when young. A definite Flint, rock and limestone character that transfers from the bouquet onto the palate. Fine, clean, natural and very long acidity that is balanced across the palate. No hot spots of alcohol or acid left on or around the edges of the tongue or after taste. Not a big mouth filing wine but compete and very satisfying.

Question 49

Chablis- Wine Characteristics

Answer 49

pale gold in colour. To the nose, the full extent of its aromatic potential is not instantly apparent. It needs a little airing. This is a wine with good aging potential (5 or sometimes up to 10 years). Each Climat has its own typicity, depending on soil and exposure. The wines are well-built and long in the mouth. The Chablis Premier Cru wines beguile the palate, whether mineral and tight in their youth or flowery and developing delicate and subtle aromas with age. the colour is rather light - pale gold or greeny-gold. The nose is very fresh, lively and mineral with flint, green apple, lemon, underbrush and field mushroom. Notes of lime-flower, mint, and acacia occur frequently, as do aromas of liquorice and freshly-cut hay. Age depens the colour and adds a note of spice to the bouquet. On the palate, these aromas retain their freshness for an extended period. Perky and full of juice, the attack is intense. Long and likeable persistence leads to a smooth and serene finish. Very dry and impeccably delicate, Chablis has a unique and readilyrecognisable personality.
The name “Chablis” has long been usurped and sometimes still is.
Be forewarned: there is only one true Chablis, only from France.

Question 50

Chablis- Premier Cru

Answer 50

The nose does not immediately express the full potential of this wine – it needs a little airing. It can be enjoyed young (5 years old) as well as aged (10 years old). Aromatically, Chablis Premier Cru is highly complex and therefore highly adaptable. Good matches will include cooked oysters and fish in sauce. The more mineral versions of this wine can be served with fine poultry or veal in white sauce. The more open variations are a wonderful accompaniment to small tripe sausages (andouillettes) and the burgundian specialty of snails (escargots). This is a wine with real breeding, that also does justice to the local ham speciality in Chablis (jambon au Chablis).
Serving temperature: 10 to 11°C.

Question 51

Chablis White

Answer 51

White: it can be enjoyed young (2-3 years old) with fish or poultry terrines, or with grilled or poached fish. It also goes well with asparagus, which is normally difficult to match, as well as exotic cuisine: it can handle curries or tandoori dishes and it also balances out the mellow and subtle texture of sushi. Or you could simply drink it as a splendid pre-dinner drink.
It harmonizes well with goat cheeses, as well as Beaufort, Comté, or Emmental.
Serving temperature: 10 to 11°C.

Question 52

Chablis: Situation

Answer 52

Located near Auxerre in the department of Yonne, the Chablis vineyards lie along a little river aptly named the Serein (“serene”). Vines began to growth here during the Romanera. In the 12th century, the Cistercian monks from the abbey of Pontigny developed its cultivation. The AOC Chablis Premier Cru status was created in January 1938, thus confirming the excellent qualities of this dry white wine which, unlike the wines of some other regions, has held its leading place throughout its history thanks to the high quality of its raw material – the Chardonnay grape.

Question 53

Chablis- Premier Cru: Terrior

Answer 53

No French wine-growing area has pinned its faith more firmly on the facts of geology. The main substrate is Jurassic limestone (specifically, Kimmeridgian limestone) laid down some 150 million years ago. The rock contains deposits of tiny fossilised oyster shells which remind us that Bourgogne once lay beneath a warm ocean. Regarding the Premier Cru, the particularity is that they are produced on either side of the Serein river (left bank and right bank). The most famous Climats are those on the right bank, surrounding the Grand Cru.

Question 54

Chablis

Answer 54

No French wine-growing area has pinned its faith more firmly on the facts of geology. The main substrate is Jurassic limestone (specifically, Kimmeridgian limestone) laid down some 150 million years ago. The rock contains deposits of tiny fossilised oyster shells which remind us that Bourgogne once lay beneath a warm ocean. Some particularly valuable Climats produce the Premier Cru.

Question 55

Chablis Lieu Dits

Answer 55

Beauroy, Berdiot, Beugnons, Butteaux, Chapelot, Chatains, Chaume de Talvat, Côte de Bréchain, Côte de Cuissy, Côte de Fontenay, Côte de Jouan, Côte de Léchet, Côte de Savant, Côte de Vaubarousse, Côte des Prés-Girots
Forêts, Fourchaume, L’Homme Mort, Les Beauregards, Les Epinettes, Les Fourneaux, Les Lys, Mélinots, Mont de Milieu, Montée de Tonnerre, Montmains, Morein, Pied d’Aloup, Roncières, Sécher, Troesmes, Vaillons, Vau de Vey, Vau Ligneau, Vaucoupin, Vaugiraut, Vaulorent, Vaupulent, Vaux Ragons, Vosgros

Question 56

Irancy- Lieu Dits

Answer 56

Adroit de Veaudilien, Adroit du Val Sureau, Bas de la Grande Côte, Boudardes, Bouguéelle, Chérelle Est, Chérelle Ouest, Côte Charmois Ouest, Côte du Moutier, Croix Rouge, Crot Chabout, Envers du Val des Noyers, Envers du Val Suzeau, Grenouillères, Haut Champreux, Haut de Boudardes, Hautes Charmois, La Bergère, La Bouysarde, La Cave, La Comme, La Croix Buteix, La Croisette, La Grande Côte Est, La Grande Côte Ouest, La Voie de Girard, La Voie des Vaches, Le Dessus du Vau Falleau, Le Haut du Val des Noyers, Le Haut du Val Sureau, Le Paradis, Les Babuttes, Les Bâtardes, Les Beaux Monts, Les Bégnaux, Les Bessys, Les Cailles, Les Chandeliers, Les Courgilliers, Les Grandes Vignes, Les Hauts de Charmois, Les Marteaux, Les Mazelots, Les Mères, Les Petits Creux, Les Rez, Les Ronces, Les Sous le Bois, Les Traces, Les Tremblas, Les Veaux Lâchés, Mouroux, Palotte, Poncelles, Pré Monsieur, Renouel, Sous les Petits Creux, Trou Mombart, Vallée de Coigny, Vau Pavée Est, Vauregniers, Veauchassy, Veauliaux, Veaupessiot, Vodon, Voie d’Auxerre, Voie de Cravant

Question 57

Chablis Premier Cru

Answer 57

This village appellation is produced in the communes of Beines, Chablis, La Chapelle-Vaupelteigne, Chichée, Courgis, Fleys, Fontenay-Près-Chablis, Fyé, Maligny, Milly and Poinchy. Today, 40 Climats can be associated with the label Chablis Premier Cru, including 17 main “flag-bearing” Climats.

Question 58

Beauregards

Answer 58

Chablis Premier Cru Left Bank. Principal Climat.
Les Beauregards benefits from a lovely view, hence the name. Locally, there are numerous names of lieux-dits that have the same meaning, such as Belle Vue or even Beauvais.

Question 59

Beauroy

Answer 59

Chablis Premier Cru Left Bank. Principal Climat.
Beauroy was previously spelled “Bosroy” or “Boroy”, and has many possible origins. It could come from a corruption of the words “bois roy” (the king’s wood or the wood belonging to one named Roy). But this area has been deforested since the 12th century. The name could also come from a corruption of “vau roy”, (valley of the king or Roy’s valley). Another hypothesis is that it stems from “beauvoy” (beautiful view), substituting the “R” with a “V”. It could also come from “belle voie” (beautiful route), as there is a large path passing nearby, again with the “R” substituted by a “V”. Or even “beau bois” (beautiful wood), since there are many examples of similar names.
However, the most likely explanation is based on a text from 1568, in which one can read “clymat de beau rouard”, “beau” (beautiful) combined with the family name Rouard. Indeed, there were families called Rouard or Roard in the region at the time.

Question 60

Berdiot

Answer 60

Chablis Premier Cru Right Bank. Principal Climat.
Once pronounced “Beurdiot”, this name could have several origins. In the Oïl language formerly spoken across northern France, “beur” (hut or cabin) could refer to constructions near the fountain that used to irrigate the nearby meadows, and which when deformed might have given “beur d’eau”, then “Berdiot”. “Burche” in the local patois refers to a hedge, which is another possible root. But the most plausible origin is the word “beurdôlée” (steeply-sloping land), according to a regional dictionary. Moreover, the verb “beurdôler” means “to roll down a slope”. In local parlance, the “eau” at the end was pronounced with an extra “I” in it, in the same way as people would say “un sieau d’ieau” for “un seau d’eau” (a bucket of water)

Question 61

Beugnons

Answer 61

Chablis Premier Cru Left Bank.
Beugnons was spelled “Bignon” and “Buignon” during the Middle Ages, and may have its origins in the great clearances. “Bugna”, “bignon” and “buignon” are all Gallic words to describe standing or uprooted tree trunks.
Le Bugnon was also the ancient name for the spring. On a map dating from 1706 of the various properties of Pontigny Abbey, there is a spring flowing alongside the “path from Chablis to Saint-Bry”. It is still there, and is now called La Source des Minots. The Gallic origins of the word “source” are the most likely explanation.

Question 62

Blanchots

Answer 62

Chablis Grand Cru
In 1537, this Climat was called Couste de Blanchot from the Germanic word “blank”, no doubt from the rocky nature of the soil made up from white limestone and pale colored limestone-clay subsoil.

Question 63

Bougros

Answer 63

Chablis Grand Cru
In 1429, this plot is mentioned in a document as Boguereau. It was also spelled “Bouguerot” and “Boquerau” in 1537.
Formerly pronounced “Bougueriot”, the name of this lieu-dit could be explained by its geographical situation: it may come from the Latin “bucca” which gave the Old French “bouque” (shrunken). The nearby River Serein takes a narrow passage that was often flooded in the past. For this reason, the path leading from Chablis to the village of Maligny climbed up past La Pierreuse, just before Boquereau, which took its name from “bouque-eau” (narrow passage by the water). Or it could have its origins in the word “bois” (wood), through the word “bosk”, suggested by the form “boquereau”.

Question 64

Butteaux

Answer 64

Chablis Premier Cru Left Bank.
Spelled “Butiau” in 1484, certain etymologists believe the name of Butteaux refers to an inhabited place or a farm, but this seems improbable as only shelters made from dry stone like winegrowers’ shelters could have been built here. Others believe the word “but” (root or block of wood) has Frankish origins, and would suggest a cleared forest, and is a possibility when one realizes that a neighboring Climat is indeed called Forêts. This toponym suggests a “butte” (the upper part of a hill), and this is no doubt the correct hypothesis.

Question 65

Chapelot

Answer 65

Chablis Premier Cru Right Bank.
This name, pronounced “Chaplot”, most likely comes from the word “cape” or “capel” (cape), supported by the fan-like shape of this Climat. Or it could be a diminutive of the word “chape” (roof, shelter or lean-to).

Question 66

Chatains

Answer 66

Chablis Premier Cru Left Bank.

Spelled “Chastein” in 1429, this Climat has chestnut-brown earth from the past erosion of the plateaus.

Question 67

Chaume de Talvat

Answer 67

Chablis Premier Cru Left Bank. Principal Climat.
The name of the Chaume de Talvat Climat has several possible roots. The word “chaume” in the feminine means thatching used to cover roofs, or what remains in the fields after harvesting. The masculine form describes a bare, arid stretch of landscape where sheep pass. A neighboring lieu-dit is called Chaume des Boutons. Of course, the name “Boutons” is a corruption of the word “moutons” (sheep) and is a fine example of how names can become deformed over time. One might also consider the first three letters — “tal” — which is a word of Gallic origin that when Latinicized gives “talutium” (talus or embankment). There is a place nearby called Replat de Talval, where “val” means valley. Together with “tal”, this could suggest the two sloping sides of a valley. Chaume de Talvat, located in the village of Courgis, could therefore describe the upper part of a hillside that is dry and difficult to cultivate, above a steeply sloping terrain.

Question 68

Le Clos

Answer 68

Chablis Grand Cru
Vines were planted before 1267 in this Climat, which was spelled “Le Clou”, “Les Clous” or “Le Clox” in 1537. Many lieux-dits share variations of this name in the Bourgogne region such as Les Closeaux, Clouzeaux and Cloux. Previously, the very best vines were surrounded by stone walls marking out the property, preventing erosion, protecting the winegrowers from bad weather or hot sun, and preventing animals getting in or even thieves from stealing the grapes.

Question 69

Cote De Brechain

Answer 69

Chablis Premier Cru Right Bank.
Côte de Bréchain, spelled “Bruchen” in 1477, used to be pronounced “Beurchain”. The name probably does not come from the word “beurche” (a place far from other houses), but rather has its roots in the word “brèche”, (breach, hole). Indeed, there are many fissures in certain parts of the limestone rock near the village of Fyé, and during very cold winters, water vapor can be seen escaping from them.

Question 70

Cote de Cuissy

Answer 70

Chablis Premier Cru Left Bank.
Cuissy was the name of a small hamlet that no longer exists, which was in the bottom of a valley between the villages of Préhy and Courgis. The hamlet takes its name from “cortiacu” (farm or estate), corrupted over the centuries into Cuissy.

Question 71

Cote de Fontenay

Answer 71

Chablis Premier Cru Right Bank.
Côte de Fontenay, known as “La Grand Côte” in 1560, takes its name from Fontenay-prés-Chablis, the village of the fountains that used to feed a lake by which stood a mill belonging to the Commander of St. Marc, the Seigneur of Fontenay.

Question 72

Cote de Jouan

Answer 72

Chablis Premier Cru Left Bank. Principal Climat.
Côte de Jouan may come from the Gallic word “juris” (a high-up wooded place) or from the Latin “jugum” (mountain top or fairly high hill), which corresponds to the local topography. Another possibility is that it is a corruption of the forename Jean, perhaps referring to a former owner. “Jehan”, “Juan”, “Jouane”, and then “Jouan”, giving “la côte à Jean” (John’s hill).
Maybe a Jouane from the South of France came to Courgis. On a map dating from 1788, this lieu-dit didn’t yet exist. It seems that back then, it was called La Cotte or Chiens Martin, and then Côte de l’Etang in 1830. In the Napoleonic land registry established in 1830, Côte de Jouan does not appear but there is a lieu-dit called Goulot de Jouan, on the other side of the path.

Question 73

Cote de Lechet

Answer 73

Chablis Premier Cru Left Bank. Principal Climat.
Pronounced “Côte de l’Chet”, this area was cleared and planted with vines a very long time ago. Léché has been spelled over the centuries by surveyors and notaries as “La Cheë”, “Léché” and “Le Ché”, and the name Côte de Léchet was even substituted with the name Grandes Côtes de Milly in 1610. Perhaps there is a link with the verb “lâcher” (abandon) from the Latin “laxicare” or “laxare”. Perhaps this hill was indeed abandoned for a period. A lieu-dit in the commune of Chichée called Côte Lâche may confirm this.
But “Côte de Léchet” could also come from the word “laîche”, from the pre-Latin word “lisca” referring to a plant that grows in damp places, in which case the bottom of the valley gave its name to the hill.
Another possibility is the Old French word “lèche”, meaning a thin slice of bread, which is at the root of the word “lichette” (a small amount). In some years, after the ravages of frost, shatter, hail and hungry insects, the vines produced so little that a “lichette” was all that remained on this hill!

Question 74

Cote de Savant

Answer 74

Chablis Premier Cru Left Bank.
One might first think that the origins of Savant can be found in the medieval adjective “savorant” (flavorful), perhaps used to describe the delicious wines from this hill. But the name more likely stems from the word “savée” (a hedge or strip of wooded land).

Question 75

Cote de Vaubarousse

Answer 75

Chablis Premier Cru Right Bank. Principal Climat.
There are two possible origins for this name. Firstly, from the erosion that carried the red clay silt from the neighboring plateaus rich in ferrous oxide to the “bas” (bottom) of the hillside making the earth look red or “rousse”. Or alternatively, the bottom of this hill has a reputation for frost and after a heavy freeze, the old folk would say their “bas” (low) vines were “roussies” (scorched), giving the word “basroussis”.

Question 76

Cote des Pres Girots

Answer 76

Chablis Premier Cru Right Bank.
In 1429, Prés-Girots was spelled “Pré Giraut” or “Pré Girart”, and in 1537, there is a record of a “Couste des Prégirauts”. It refers to the hillside located above “des prés qui tournent” (turning fields) from the Low Latin “gyrare” (to turn around), possibly referring to the shape of the valley bottom.
Another possibility is that the “côte” (hillside) above the fields belonged to a family called Girault or someone named Girard.

Question 77

Les Epinottes

Answer 77

Chablis Premier Cru Left Bank.
Spelled “L’Espinotte” in 1429, this name has something spiky about it, coming from the Latin “spina”, (spine or spike). This word is also behind the “épinette” - a pointed secateur used for harvesting, and a multitude of other words like “épine dorsale” (backbone or spine) and “épingle” (pin). Other words include the Old French word “espinar” (hedgehog), “espinat” (thorny bush), and “éspinaie” (a place covered with thorns). Thorns, like brambles, inspired people to name these places once they had removed the brush and planted them with vines.

Question 78

Forets

Answer 78

Chablis Premier Cru Left Bank.
Spelled “Forest” in 1367 in the phrase, “Une pièce de vigne séant en la forest” (A plot of vines alongside the forest), the name of the Forêts Climat probably comes from its location. But by 1367, the vines had already taken over from the trees.

Question 79

Fourchaume

Answer 79

Chablis Premier Cru Right Bank. Principal Climat.
The name Fourchaume may come from “four à chaux” or “le fourchaux” (lime kiln). Or it could come from the word “fourche” (fork), referring to a fork in a road. However, local tradition has a different explanation, suggesting it relates to the “fourche patibulaire”, a sinister-looking gibbet made from two posts sticking out of the ground, that was once located half a league away on the road to Chablis, at the foot of the Fourchaume hill.

Question 80

Les Fourneaux

Answer 80

Chablis Premier Cru Right Bank. Principal Climat.
Les Fourneaux, written in the singular in 1537, almost certainly has a link with heat, perhaps referring to the former “fours à chaux” (lime kilns) that have now disappeared, or to the sun’s rays on the winegrowers’ skins or those of the grapes. Les Fourneaux is a very common lieu-dit name in France.

Question 81

Grenouilles

Answer 81

Chablis Grand Cru.
Written “Gernoille” in the Middle Ages and pronounced “Guernouille” by the old folk of Chablis, this word in Old French means “grenouille” (frog). The first vines to grow at the bottom of this hill were close to the River Serein and frogs no doubt came to keep the winegrowers company.

Question 82

L’ Homme Mort

Answer 82

Chablis Premier Cru Right Bank
There used to be a small cemetery at the entrance to this valley, part of the neighboring Roman settlement. A few sarcophagi containing skeletons from the Merovingian era were uncovered here, and as with many other places in France, this discovery gave rise to the name of L’Homme Mort (dead man). Some etymologists also suggest a corruption of “l’orme mort” (the dead elm), as these old trees were sometimes used to define boundaries.

Question 83

Les Lys

Answer 83

Chablis Premier Cru Left Bank.
The name Les Lys was first mentioned in the early 19th century. Prior to that, this plot was called Champlain, and maps from the late 18th century mention a path above these vines called the Chemin des Lis. From 1816 onwards, a few landowners nicknamed their vines Champlain after of the nearby path, and were soon imitated by others. Then on the land registry of 1829, the upper part of the lieu-dit of Champlain was officially called Les Lys by a surveyor.
The name probably comes from the word “lisière”, which in turn is derived from the word “lis”, from the Latin “licium”, (border, edge or frontier). The Chemin du Lis still separates the two hills here and snakes its way to the edge of the woods. It is the etymology of this path that convinced the land surveyor to officialize the name Lys in 1829 for the upper part of Champlain in order to distinguish it from the lower part, which is now part of the Chablis appellation.

Question 84

Melinots

Answer 84

Chablis Premier Cru Left Bank.
Pronounced “Minots” and spelled “Mélynot” or “Mélinot” in 1537, this name could have one of two origins. Either it comes from the words “moulin” (mill) and “moulinot” (little mill), because in the past, winegrowers used to use little windmills made from iron boxes filled with stones to scare away badgers on the scavenge for grapes. Or, more likely, its roots stem from the name of certain Chablis families called Mélin and Méline who grew vines in the Middle Ages. This could thus be transformed into “Mélinots” meaning “Mélin’s children”.

Question 85

Mont de Milieu

Answer 85

Chablis Premier Cru Right Bank. Principal Climat.
Mont de Milieu was pronounced “Mont de Miyeux”, and was spelled “Montmelliant” in 1218, and “Mont de Milleux” in 1398. The name refers to the peculiarity of this hillside that used to have a boundary running through its middle (“millieu”) - between the jurisdiction of Chablis, which used to be located in the county of Champagne, and that of Fleys, in the Duchy of Bourgogne.

Question 86

Montee de Tonnerre

Answer 86

Chablis Premier Cru Right Bank. Principal Climat.
Spelled in this way in 1537, the lieu-dit of Montée de Tonnerre is located along the former Roman road linking the city of Auxerre with that of Tonnerre. This is where the path used to climb up (“monter”) the hill to the plateau on top.

Question 87

Montmains

Answer 87

Chablis Premier Cru Left Bank. Principal Climat.
In 1537, there were several variations in the spelling of the name Montmains, such as “Mont Moen” and “Montmoyen”, or even the spelling we use today, “Montmains”. The name describes the medium-sized mountain that is lower than two surrounding peaks.

Question 88

Morein

Answer 88

Chablis Premier Cru Right Bank.
Morein, spelled “Morin” in 1537, might come from the word “moraine” (moraine), meaning a mass of rocks and sediment deposited by a glacier. Or it could come from “moraillon” or “morillon”, the name of a varietal planted in the Middle Ages. Or it may stem from the family name of Morin, referring to the former proprietors of the place. Some etymologists believe that Morein has a Latin root and describes a prominent rock, although no such rocks are to be found in the landscape here. One might also consider a corruption of the French “maux reins” or “morts reins” (bad back), in reference to the suffering of winegrowers on this Climat.

Question 89

Pied D’ Aloup

Answer 89

Chablis Premier Cru Right Bank.
The final “P” in Aloup is confusing here. Apparently, it was a mistake on the part of the head of the land registry in 1829, and the name actually comes from the Old French word “aloe” from the word “alouette” (lark). The winegrowers believed these birds were so light that they alone did not get bogged down in the clay ground after the rains. Another possible explanation is also bird-related: a plant with digitate leaves shaped like birds’ feet may have once grown here, such as birds-foot trefoil for example. It is a very common name in France.

Question 90

Preuses

Answer 90

Chablis Grand Cru.
Preuses has no link with the adjective “preux” (valiant), referring to a knight. Instead, the name takes its origins from the word “pierre” (stone). The Preuses Climat runs along the side of a former Roman road that follows the valley of the River Serein, passing slightly above today’s roads, thus avoiding areas prone to flooding. The path here used to be called La Voie Pierreuse (The Stony Path). Over time, La Pierreuse became La Preuse.

Question 91

Roncieres

Answer 91

Chablis Premier Cru Left Bank.
Spelled “Roncières” in 1429, this name takes its origins from the many “ronciers” (brambles) that preceded the vines. Once the vines were established, the name was feminized to become Roncières.

Question 92

Secher

Answer 92

Chablis Premier Cru Left Bank.
This name probably comes from the Latin word “secabilis” (able to be cut), derived from “secare”, (to saw). Prior to the major clearances of the 12th century, the Climat of Sécher was probably a wooded hill. In Old French, a “sécheron” is a kind of supporting cane, and “séchon” and “sichi” describe dead trees or dry wood

Question 93

Troesmes

Answer 93

Chablis Premier Cru Left Bank.
Troesmes perhaps comes from “troène” (privet), but it may also have its roots in the Old French word “trauwée”, which gives the word “trouée” (passage), possibly referring to the valley that separates the Climats of Troesmes and Côte de Savant.

Question 94

Vaillons

Answer 94

Chablis Premier Cru Left Bank. Principal Climat.
In this name, spelled “Valion” in 1429, there is the notion of a little valley, a “vallon” which has been corrupted into “Vaillon”. Old folk here used to call valleys “valsons”. So Vaillons comes from the Latin “vallis” or “valles” (valley).

Question 95

Valmur

Answer 95

Chablis Grand Cru.
Spelled Vallemeur in 1537, this name has two possible origins. Either it comes from “la vallée aux meures” (the valley of brambles), attesting to the presence of brambles in this area. Or the name could come from the word “meurs” (walls), constructed to mark out a property, or built along the edges of plots from stones extracted from the fields. These walls were called “murgers” or “meurgers”, giving La Vallée des Meurgers

Question 96

Vau Vigneau

Answer 96

Chablis Premier Cru Left Bank. Principal Climat.
This name could be a corruption of “vau vigneau”, (valley of vines). Indeed, a nearby lieu-dit is called Vau Vigneau. Or perhaps it refers to a valley once covered with trees from the Latin “lignum” (wood). Or to the boundaries in the woods created by paths known as “lignes”. Maybe it stems from the local word “lignot” (bindweed), or is even derived from the “linot”, (linnet). In short, theories abound here.

Question 97

Vau De Vay

Answer 97

Chablis Premier Cru Left Bank. Principal Climat.
Pronounced “Vau d’Vey”, the Vau de Vey Climat was written “Vau de Vé” in 1537. The name refers to the valley of the “vai”, “vay” or “vey”, and comes from the Latin word “vadum” (ford, damp place or bog). The stream that flows here used to flood the entrance to the valley.

Question 98

Vaucoupin

Answer 98

Chablis Premier Cru Right Bank. Principal Climat.
The name Vaucoupin could refer to a “vallée” (valley) that used to be wood-covered but was subsequently “coupée” (cut), or “redécoupée” (shared out) between several different owners. It might also refer to the valley where the Copin family owned land.

Question 99

Vaudesir

Answer 99

Chablis Grand Cru
Perhaps the name Vaudésir indicates a desire. In 1429, there were vines here called Vau Daisey, part of the king’s vineyard. The name was also spelled “Vau Daisy”, “Vaul Daisy” and then “Valdesay” and “Valdaisay” in 1537. In Old French, “hait” means hope, wish or desire, making the connection very simple: from “val des haits” one gets “vau des haits” and then “vau désir”. The name Vaudésir was first recorded in 1770.
In the Middle Ages, there were several people named Desay who were winegrowers in Chablis. A person of that name could also have given their name to this valley, making it Vallée Desay.
Perhaps “la vallée de tous les désirs” (the valley of all desires) is the best explanation. It is almost certainly the most charming name given to a winegrowing Climat.

Question 100

Vaugiraut

Answer 100

Chablis Premier Cru Left Bank.
Vaugiraut was written “Vaul Girault” in 1537 and no doubt stems from a local owner named Giraut, and means “Giraut’s Valley”.

Question 101

Vaulorent

Answer 101

Chablis Premier Cru Right Bank.
Spelled “Vauz Loranz” in 1267, and “Vallée de Vaulorens” in 1537, this name comes from a landowner by the name of Laurent: “la vallée au Laurent” (Laurent’s valley). It should be noted that the name Vaulorent has never figured on any land registry.

Question 102

Vampulent

Answer 102

Chablis Premier Cru Right Bank.
Vaupulent was written “Vaupulan” in 1560. The Old French words of “pole” and “pule” (people or crowds) gave rise to the words “pulluler” (proliferate), “populaire” (popular) and “populace” (populace). So Vaupulent may be the name of a valley that belonged to several owners. Another possibility is from the words “purlent” and “pulent”, used to describe wild animals that gave off powerful smells. Badgers and weasels may have dug their sets and burrows in the bottom of this valley. Or the name could come from a wild shrub with an unpleasant smell, such as common dogwood, which used to grow here. Otherwise “pulent” could suggest another unpleasant root, as this old word comes from the Latin “putidus” used to describe undersized or stunted vegetation.

Question 103

Vaux Ragons

Answer 103

Chablis Premier Cru Left Bank.
In the plural, because several small valleys end up here, the name “Vaux Ragons” could come from a family called Ragon who used to live in Beines, the neighboring village, and who used to own several properties.

Question 104

Vosgros

Answer 104

Chablis Premier Cru Left Bank. Principal Climat.
Pronounced “Vogros” or “Vosgros”, Vosgros is written “V-O-S” rather than “V-A-U” like many lieux-dits in the region. This is maybe because the name does not come from the valley, rather from the “grosse voie” (big path) separating the two sides of this valley: the valley of the big path. But we cannot be sure of this because over time, the original “VAU” may have become corrupted into “VOS”. Therefore, as is usually the case, the valley theory takes precedent: “grande vallée”, “grosse vallée” and then “vaugrosse”, giving “Vosgros”.
So these two explanations should be considered with caution because the valley is fairly short and the path not so wide and the main road in this area used to run a little further to the south. Because the valley is steep-sided, the name could also be a corruption of “vaucros” (steep valley. Another possibility is that a family called Gros owned land in this valley: “la vallée à Gros” (Gros’ valley).

Question 105

What is the climate of Chablis?

Answer 105

Semi- Continental, which makes growing grapes challenging. This is very common in Chablis. For example, spring frosts may kill the vines, and rain in the fall will stop grapes from fully ripening. Fortunately, (and oddly enough) we can thank climate change for giving Chablis a running streak of highly delicious vintages. So, if you’re on the look out for your next bottle, now is the time.

Question 106

Chablis Overview:

Answer 106

Wine: 100% Chardonnay

Size in Acres/Hectares: 100% Chardonnay

Size: 13,497 acres / 5462 hectares (2012)

Appellations:
Petit Chablis AOP
Chablis AOP
Premier Cru Chablis AOP (40 climats or “named plots”)
Grand Crus Chablis AOP (7 climats)

Serving Temperature: 42–50 °F (5–10 °C)

Aging: 2–6 years (top tier wines will age 10+ years)

Expect to Spend: $20+ will get you great quality Chablis

Question 107

Petit Chablis AOP

Answer 107

The outer areas around the town of Chablis are part of the Petit Chablis appellation. Because of the variable landscape (slopes, valleys and or north-facing vineyards) Petit Chablis wines tend to have higher acidity and more tart, citrus-like flavors. The wines are best enjoyed cold and within a year or two of release to champion the refreshing dry taste.

Question 108

Chablis AOP

Answer 108

Closer in towards the village of Chablis is the main Chablis appellation. The majority of the wines we see available are basic Chablis, and they can be quite good. Flavors deliver citrus, pear, and more exaggerated mineral notes, a taste that is thought to be derived from the more prevalent chalky-white limestone soils (aka Kimmeridgian soils).

Question 109

Premier Cru Chablis AOP

Answer 109

Better positioning towards the sun and higher presence of limestone marl soil are the requisites of Chablis premier cru vineyards. Wines have slightly richer fruit profiles with starfruit and lemon flavors along with stronger distinct flinty minerality. Only 15% (780 ha) of Chablis vineyards have premier cru status of which there are a total of 70 lieu-dits (named vineyard plots). Of the 70 lieu-dits, there are 40 officially recognized climats (official named vineyard plot) that may appear on Chablis wine labels. As much as this can be overwhelming to know, only about 20 of the climats are actually used. A few well-known examples of 1er cru climats include, Montée de Tonnerre, Mont de Milieu, Vaillons, and Fourchaume.

Question 110

Grand Cru Chablis AOP

Answer 110

There is just one slope (~257 acres/~104 hectares) with 7 climats (i.e. officially designated vineyard plots). The grand cru vineyards are located across the Serein River from the village of Chablis. The vineyards have southern exposure, ideal for ripening Chardonnay, and the slope has clay marl soils (the same vein of Kimmeridgian soil as the Cliffs of Dover). Grand cru Chablis vary widely in taste, depending on the climat and winemaking technique. Some producers opt to oak-age Chablis, which adds a savory unctuousness to Chablis that can be both oily and smoky. The fruit in the Grand Cru wines range from intense orange-rind, apricot and passion fruit to more savory aged flavors of bruised apple and peanut shell. Again, the taste of a Grand Cru Chablis is highly dependent on the producer, so look into tasting notes carefully to find what you want.