VINOUS : “CHABLIS 2016 & 2015: QUALITY OVER QUANTITY”
“If you overlook these two vintages, you’ll miss out on lots of great wines.”
In his richly-textured article, Stephan Tanzer, journalist for the reputed Vinous website extols the virtues of the 2015 and 2016 vintages in Chablis to an audience of international readers.
He explicitly describes the conditions faced by the winegrowers in these two consecutive years. Basing himself on the vines of Chablis, Tanzer retraces the bad weather in 2015 and 2016, and the consequences it had on the wine, whilst lauding the merits of these two vintages which might never have made it into the bottle.
rockinredblog.com, 27 December 2017
“To Oak or not to Oak; exploring the wonders of Chablis”, by Michelle Williams
In general, Michelle Williams is not such a big fan of the Chardonnay varietal, but there is one exception to the rule: “There is one Chardonnay that hits the mark for me again and again: Chablis!”. She clearly explains her preference and the key character traits of the four Chablis appellations. She describes the unique terroir, the vinification methods mainly using stainless-steel vats to preserve freshness and minerality, with very few barrels being used, mostly for the Chablis Premier Cru and Chablis Grand Cru appellations. The choice of whether “to oak or not to oak” is very personal, and down to each producer. She took part in a tweet-up campaign on Chablis wines during the holiday season, sharing her scores for five wines tasted from the four appellations of which she is so fond.
Montreal Times, 23 September 2017
“Do you like Chardonnay or Chablis – Is there a difference?” by Marco Giovanetti
This article explores the unique character of Chablis wines compared to other wines made from the Chardonnay varietal. “To get the essence of this grape, you must drink Chablis!” says Marco Giovanetti, offering an extensive and educational explanation, drawing on the personalities of each of the four Chablis appellations, including tips for food and wine combinations. He finishes with his scores for the seven wines tasted, illustrating the expression of the Chardonnay varietal, the very quintessence of which can be found in Chablis.
Cuvée N°2, Wine Magazine: Chablis
German freelance wine journalist Stefanie Koehler launched Cuvée magazine in January 2016, with each edition dedicated to a specific winegrowing area. After Champagne for the first edition, Chablis was the subject of issue n°2, published in August 2017.
An upscale publication, this 122-page-long edition is full of photos, and provides a thoroughly-researched, historical, and human perspective of the essence of Chablis wine. Some 14 authentic portraits of winemakers interviewed illustrate the diversity of styles and expertise covered by the Chablis name. They fill the magazine, punctuated by explorations of specific themes: The emblematic Climats, the “fabulous” four appellations, the personality of the seven Climats of Chablis Grand Cru, the unique terroir, and the solutions for a frost-prone land. A modern take on culinary issues runs alongside the traditions embodied by the Piliers Chablisiens.
Cuvée is published in English and is already available in 17 different territories from a range of outlets to the delight of wine lovers everywhere.
Noble Rot Magazine, August 2017
“Wines from the ancient ocean” by Juan Trujillo Andrades
The wines of Chablis have an established reputation – “Top-level Chablis is a French classic,” says Juan Trujillo Andrades. Produced from a terroir that thousands of years ago was under the sea, they are today carried on a new wave with a more feminine face.
Juan Trujillo Andrades went to meet a rising generation of women making Chablis wines, and describes their philosophy, their approach to winegrowing, and their passion, through interviews and photographic portraits. Find out more by reading this lively article that also offers his top 10 favorite Chablis producers.
Chablis wines are “a continual source of contemplation” and surprises, he says.
Wine Spectator, July 2017
“The one and only Chablis” by Bruce Sanderson
Bruce Sanderson came to Chablis in January 2017, as a guest of the Union des Grands Crus de Chablis (UGCC). He enjoyed a blind tasting of 38 wines of the Chablis Grand Cru appellation from 2015. The UGCC was created in 2000, and brings together 13 member businesses with plots of Chablis Grand Cru Climats who undertake to respect a rigorous quality charter, which includes an obligation to harvest manually. Bruce Sanderson was “impressed with the vintage, the majority of the wines were potentially outstanding”. He reveals his favorite Chablis Grand Cru Climats, explains the importance of terroir in Chablis, and “the distinctive expression of Chardonnay that is unique to Chablis”.
Rmpeoplespalate.com, 15 July 2017
“Affordable white Burgundy? Yes, they do exist”, by Rich Mauro
Tasting very good wines at reasonable prices is a widely shared desire and is still possible, despite huge price hikes for certain famous crus. Rich Mauro focused on 100% Chardonnay white Bourgogne wines and recommends Petit Chablis as “fine everyday values, inviting attention to their refreshing, pure fruit and generally light, lively palate”, and Chablis wines with “their signature mineral and chalky character”. In addition to being affordable, these wines can be enjoyed both as an aperitif and with a wide range of dishes, and can be discovered in this article with a selection of four choice pics from the Petit Chablis appellation.
JVB Uncorked, 17 April 2017
My apology to Chablis, by James Van Bergen
Discover this piece by James Van Bergen published on the JVB Uncorked website, classed among the top 100 most influential wine blogs. The article takes the form of a letter to Chablis wines, treated like an old faithful friend that introduced him to tasting and to whom he declares his love, “What beauty and intensity!” and “Chablis, I’ve always loved you. It’s true.” He evokes his passion for the four types of Chablis in a highly entertaining way, describing their inimitable character and sharing his notes on seven wines tasted.
A Pure Chablis choice!
The Wine Searcher, March 2017
The busy wine lover’s guide to Chablis, by Tom Hyland
Tom Hyland describes the excellence of Chablis wines, driven by the quality of recent vintages, which is reviving interest in this great white Bourgogne wine. Discover his favorites across three vintages and six Chablis Grand Cru wines, along with a raft of information about the specifics and diversity of the four Chablis appellations.
Enoybytes, December 2016
The Intricacies of Pairing Chablis with Food: Four Distinct Appellations offer Delectable Diversity, by Pamela Heiligenthal
If you want to know all about the four Chablis appellations and a variety of tasty contemporary dishes to go with them, Pamela Heiligenthal, Master Sommelier, reveals her selection of nine recipes, four of which she sampled with the world’s best sommelier 2016, Arvid Rosenberg, details of which you can find at chablis-wines.com.
Wineadventures, November 29th 2016
Terroir (and embarrassment) in the Climats of Chablis, by Gloria J. Chang
How does one describe the minerality of a wine? Gloria J. Chang tries to put this highly debated, complex notion into words. And the answer came to her like a revelation when she visited Chablis to discover its wines and their terroir. In a lively and highly educational article, she says: “If there was one place where I would get terroir enlightenment, it would be in Chablis.”. The notion of minerality is intimately linked to Chablis wines and how they express a single terroir, and a single varietal Chardonnay, which you will understand by reading this article.
Wine & Spirits, Fall 2016
“Conversations & Tastings with 50 Masters of Place” Jason Jacobeit on Chablis, by Joshua Greene
In this special issue, “Conversations & Tastings with 50 Masters of Place”, 50 wine specialists and market influencers give their top selections and analysis, vineyard by vineyard.
Discover the wines of Chablis as described by leading American sommelier Jason Jacobeit, interviewed by journalist Joshua Greene. He explains his predilection for “the most inimitable wine in the world”, and shares a detailed selection of six wines from three Chablis appellations; Chablis, Chablis Premier Cru and Chablis Grand Cru.
Pure Chablis – such a natural choice!
TheTaste, July 18th 2016
“Chablis is bliss: What’s in a Cru?”, by Gaby Guedez
The four Chablis appellations will hold no secrets for you after reading this article by Gaby Guedez. Highly original and instructive in its approach, it covers a selection of four wines, one for each of the four appellations, and the video “The Climats of Chablis Seen from the Sky”, a wonderful journey over the vineyards of Chablis, to understand what makes the region’s wines so special.
A pure Chablis discovery…
Imbibe Magazine, July-August 2016
Here comes summer, by Anne Krebiehl MW
If you’re looking for a chilled white wine that’s perfect for summer, Anne Krebiehl explains why you should look no further than the wines of Chablis, included in her top 10 summer must-haves. The article continues with Anne’s tasting tips.
Pure Chablis this summer - what’s not to like?
Montreal Gazette, May 2016
My perfect wine ? Versatile and unique Chablis, by Bill Zacharkiw
If he had to choose one wine to take to his desert island, Bill Zacharkiw would choose a Chablis.
The Chardonnay varietal is grown all around the world, producing some fairly similar wines, but those from Chablis are unique: “There is only one Chablis”. In this article, Zacharkiw explains the reasons for his love for the inimitable and incomparable wines of Chablis.
Perfect, pure, Chablis wine!
The Washington Post, March 2016
“If Chardonnay’s a yawn, you haven’t met Chablis”, by Dave McIntyre
Dave McIntyre, who until recently was skeptical about the Chardonnay varietal, tells us how the wines of Chablis have given him back a taste for this grape. “My Chardonnay wake-up call comes from Chablis,” he says. The four Chablis appellations, with their unique Kimmeridgean terroir, and a vinification process which allows the minerality of the soil and the varietal to flourish, offer an unrivalled pure expression of the Chardonnay grape. “Chablis is a wine geek’s heaven,” he concludes.
Pure Chablis, 100% Chardonnay!
Winefolly, February 2016
Chablis Wine Guide, by Madeline Puckette
This in-depth, educational article from Madeline Puckette reveals the singularity of Chablis wines, explores their unique terroir, examines the four appellations of Petit Chablis, Chablis, Chablis Premier Cru and Chablis Grand Cru, and offers some tips for tasty food and wine combinations.
“Knowing the peculiarities of this area (and there are a few) will help you find better Chablis wine.”
A 100% Pure Chablis wine guide!
Wine and Spirits, January 2016
Eduardo Porto Carreiro of NYC’s Untitled on Chablis and Beaujolais with vegetables, by Joshua Greene, for the 27th Annual Restaurant Poll Report
After opening his highly contemporary New York restaurant Untitled at the Whitney last May, Edouardo Porto Carreiro tells Joshua Greene about his best-loved wines, around which he has built his menu. His careful selection makes a perfect match to bring out the full flavors of his dishes, which are predominantly vegetable-based. Chablis wines are in pole position among his choices.
“There are people excited about the region and the buzz has become contagious.”
The Somm Journal, December - January 2016
Out to play in Chablis, by Jiles Halling.
With the Climats of the Bourgogne winegrowing region recently taking their place on the Unesco World Heritage List, Jiles Halling now reveals the intricacies of the Climats of the Chablis region.
He came to stay in the area, and has since written an informative five-page article that explores all the richness and range of the Chablis Premier Cru and Chablis Grand Cru terroir, along with some enticing tasting notes.
“It’s tempting to think one can learn all there is to know about Chablis with just a cursory glance, but as the day unfolds, it becomes ever more clear that there’s a diversity, a complexity, and a fascination about Chablis that keeps going deeper and deeper.”
The Climats de Chablis, so evident!
The Clever Root, fall-winter 2015
Towing the Brine, by Lana Bortolot.
Lana Bortolot reveals the views of some of America’s hottest contemporary chefs on the perfect wine to partner oysters. They describe in detail their preference for pairing oysters with the wines of Chablis, and the elegance and diversity of this combination.
“Oysters and Chablis are a perfect balance of mirroir and terroir”
A Pure Chablis match made in heaven!
Lusso Magazine, september 2015
None Too Chablis, by Robert Clayman
Wine journalist Robert Clayman is invited to sample the four Chablis appellations – Petit Chablis, Chablis, Chablis Premier Cru and Chablis Grand Cru – along with some gourmet foods in the gastronomic London eatery, The Chancery. Here, he describes this rich gustatory discovery and reveals his personal tasting notes from this pure Chablis experience!
Snooth, September 2015
The new old rules of Chardonnay in Chablis, by Christy Canterbury.
Christy Canterbury focuses on the dynamism of Chablis winegrowers and the emergence of a new approach to winemaking.This gustatory diversification is a response to the demands of a booming US market, looking for new things to discover. Her article explores the specifics of eight Chablis estates she visited, along with detailed tasting notes.
Wine Enthusiast, August 2015
Understanding the Golden Wines of Chablis, by Roger Voss.
In his highly educational article, illustrated with a map of the winegrowing region and the main Climats, Roger Voss shares his enthusiasm for the wines of Chablis, “A unique location and Kimmeridgian soil to make possibly the purest Chardonnay on the planet!” He provides a detailed explanation of the four Chablis appellations, the varietal, the geology, and the purity of the wines, and provides his assessment of the Chablis vintages since 2005.
quentinsadler.wordpress.com, July 2015
The other wine from Chablis, by Quentin Sadler.
Quentin Sadler came to Chablis in July 2014, and widened out his vision of the region’s wines. He highlights the amazing variety of the appellation, in particular that of Petit Chablis, underscoring its richness with some tasting tips.
Winealign, July 2015
Chablis - The original cool climate Chardonnay, by Treve Ring.
In this six-page article, Treve Ring features the Chablis winegrowing region, following his visit in May 2015. He highlights the precision and nobility of the wines produced here from the Chardonnay grape, a varietal planted in many winegrowing regions around the world. He notes how Chablis is unique in how it has managed to preserve the very essence of the grape. The article concludes with tasting notes for four appellations accompanied with Ring’s own wine recommendations.
The Drinks Business, January 15 - 2015
Chablis tells left from right, by Gabriel Stone
The 2013 Chablis vintage was unveiled during Bourgogne Week in London on 15 January 2015.
« Chablis showed that a single grape varity does not mean a single style at an event designed to highlight the difference between the region’s right and left bank.”
Wine-searcher, November 4 - 2014
Chablis can have its cake and eat it too, by Tim Atkin
Tim Atkin reveals what makes Chablis wines so unique: excellent wines at affordable prices that offer value for money, as he explains.
« We can enjoy some of the best value white wines in the world. »
The Drinks Business, October 10 - 2014
Chablis in pictures, by Lucy Shaw
Lucy Shaw, English journalist at the Drinks Business, invites her readers to visit Chablis in pictures in October 2014: portraits of wine producers - an authentical ride in the heart of the vineyard of Chablis.
Read her other articles here :
Chablis has "brand strength of Champagne"
Chablis needs to tell its territoir story
Willam Fèvre releases "hipster" Chablis
NEW YORK TIMES, August 1 - 2014
Unraveling the Mystery of Chablis, by Eric Asimov
For two good reasons, I probably own more Chablis than any other white, and I probably drink it more often than any other wine. One, it’s a relatively good value for Burgundy, and two, I love it.
Wine School, a monthly wine column in the New York Times, invites its readers to drink wine with Eric Asimov. In each publication, Mr. Asimov chooses a type of wine for his 'students' to try. A month later, he discusses the wine in question. August’s assignment was Chablis !
Chabis - Where Chardonnay Finds Firm Footing, by Stacy Slinkard
Remember you won't see "Chardonnay" hanging on labels from Chablis, but all of the regional wines will have Chablis (the place name) written loud and clear, just know that Chardonnay grapes fill the bottle. Typically the domaine (wine estates in Burgundy are dubbed "Domaines") names can linger at the top, middle or bottom of the label. However, it can get tricky when you start to search for quality levels on labels.
After a two day visit in Chablis, Stacy Slinkard gives the basics to Chablis wines.
Unlocking The Door To Chablis, by Paola Tich
Before my recent visit to Chablis, about the only thing I really knew was the grape, location and soil. The taste? Lean and steely, of course. The rather lush one I stock in my shop had to be an anomaly.
Now, after tasting my way though 100+ Chablis over three days, I may not be a Jedi Master, but I can now feel the force.
Here’s how you can too…
Following her trip to Chablis in July 2014, Paola Tich rediscovers Chablis - not quite as simple as one would think!
Whitley On Wine, October 25 - 2014
The Mystery of Chablis, by Robert Whitley
The mystery of Chablis is hardly a case for Sherlock Holmes, despite the fact that this famous wine from the Burgundy region tastes like no other white wine in the world, including the kissing cousins from the nearby Côte de Beaune.
Following Les Grands Jours de Bourgogne in March 2014, which started in Chablis, Robert Whitley gives his impression of the 2011 and 2012 vintages in Chablis – a challenge for many producers, with uneven results, but with many fine wines. Following his introduction, there are his tasting notes for his best-ranked wines and producers.
Chablis: soft and rich, by Howard Hewitt
Chablis is nothing like the buttery, toasted Chardonnays that come from California and elsewhere. Hewitt goes on to describe the hierarchy of appellations found in the Chablis wine region.
Online news site www.montrealgazette.com, May 9, 2013
What makes Chablis so different? by Bill Zacharkiw
After a five-day visit to the Chablis region, Zacharkiw explains how the wines of Chablis are unique compared to the majority of Chardonnays, and why.
Online trade website www.thedrinksbusiness.com, April 19, 2013
Chablis embraces organics, by Lindsay Oram
In this rather traditional wine region, mentalities are changing, and increasing numbers of wineries and estates are looking to organic viticulture.
Northbay Biz Magazine, March 2013
Boxed Wine Debunked, by Christina Julian
Julian explains how her preconceptions about Chablis wines changed when she had the opportunity to taste several wines from this part of Burgundy during a dinner in the Napa Valley.
Food, drink and travel website zesterdaily.com, January 2, 2013
Single-grape Chablis is Chardonnay in its purest form, by Rosemary George
George explains why Chardonnay expresses itself so purely in Chablis, and talks about the new generation emerging in the region.