If you’re new to the world of Chablis (“shah-blee”) then this is a great place to start!
Chablis is an area in the north-west of Burgundy, France, that’s famous for producing Chardonnays of little to no use of oak. With over 78 hectares of vineyards in the region Domaine William Fevre are one of the biggest landowners in the area.
The area produces wines split into four different appellations (levels of quality, typically depending on the location of the vineyards) – Petit Chablis, Chablis, Premier Cru and Grand Cru. One useful thing to know is typically Grand Cru does use oak, the others do not.
So what can you expect from a glass (or two) of Domaine William Fevre Petit Chablis? Well, it delivers exactly what the region is best known for – a dry, lean, light bodied style of Chardonnay with citrus and pear flavours and medium to high acidity.
Looking for an ideal food and wine pairing with Chablis? It’s got to to be shellfish and especially good old New Zealand oysters! The soils in Chablis are literally crushed seashells from way back in the Jurassic period!