Winemaker Notes
Young, it will accompany seafood. With more age; poultry and veal in sauces, dishes based on truffles and mushrooms, local cheeses.
Professional Ratings
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Decanter
A thrilling complexity of fresh almond, acacia, lemon, lime peel and seashell minerals underpinned by an austere, vibrant acidity. Opulent and rounded with a salty, savoury, incredibly long finish. Highly polished with ageing potential of 5-6 years at least.
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James Suckling
This is stunning for the power and precision it offers. Flinty and gently reductive grilled peaches and lime citrus on the nose. The palate has a very assertive piercing core of fresh lime, white peaches and green mangoes. Acidity delivers sorbet-like texture. Brilliant!
Barrel sample: 93-94 -
Robert Parker's Wine Advocate
From a two-hectare parcel that runs from the bottom to the top of the slope, the 2017 Chablis Grand Cru Blanchots is also showing well, revealing attractive aromas of white flowers, green apple and marzipan. On the palate, it's full-bodied, ample and satiny, with a racy spine of acidity and a precise, saline finish. Rating: 92+
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Wine Spectator
This walks a taut line between rich and racy, creating a framework for the apple, lemon and baking spice flavors. Just a bit shy on the finish. Drink now through 2024.
One of the most popular and versatile white wine grapes, Chardonnay offers a wide range of flavors and styles depending on where it is grown and how it is made. While it tends to flourish in most environments, Chardonnay from its Burgundian homeland produces some of the most remarkable and longest lived examples. California produces both oaky, buttery styles and leaner, European-inspired wines. Somm Secret—The Burgundian subregion of Chablis, while typically using older oak barrels, produces a bright style similar to the unoaked style. Anyone who doesn't like oaky Chardonnay would likely enjoy Chablis.
The source of the most racy, light and tactile, yet uniquely complex Chardonnay, Chablis, while considered part of Burgundy, actually reaches far past the most northern stretch of the Côte d’Or proper. Its vineyards cover hillsides surrounding the small village of Chablis about 100 miles north of Dijon, making it actually closer to Champagne than to Burgundy. Champagne and Chablis have a unique soil type in common called Kimmeridgian, which isn’t found anywhere else in the world except southern England. A 180 million year-old geologic formation of decomposed clay and limestone, containing tiny fossilized oyster shells, spans from the Dorset village of Kimmeridge in southern England all the way down through Champagne, and to the soils of Chablis. This soil type produces wines full of structure, austerity, minerality, salinity and finesse.
Chablis Grands Crus vineyards are all located at ideal elevations and exposition on the acclaimed Kimmeridgian soil, an ancient clay-limestone soil that lends intensity and finesse to its wines. The vineyards outside of Grands Crus are Premiers Crus, and outlying from those is Petit Chablis. Chablis Grand Cru, as well as most Premier Cru Chablis, can age for many years.