Chablis: What to Know and 7 Bottles to Try

Château de Béru Terroirs de Béru Chablis

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Looking for a low-intervention, low-sulfur Chablis produced from organic and biodynamicall -farmed fruit? This bottle is for you. Spearheaded by Athénais Béru, this zesty Chablis comes from 30-year-old vines rooted into stony hillside terroirs. After aging in steel for 14 to 16 months, the wines are bottled without any fining or filtration. Lively flavors of Asian pear, lemon oil, quince, and sea spray dominate the wine’s energetic palate.

Domaine Eleni et Edouard Vocoret Le Bas de Chapelot Chablis

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Edouard and Eleni Vocoret first met while working harvest abroad in New Zealand. Shortly after, the pair married and returned to Edouard’s native Chablis, where they took over a portion of his family’s vineyards. Today, the couple sustainably farms five hectares of vines, from which they produce four cuvées. Le Bas de Chapelot comes from a 3.2-hectare parcel of 40-year-old vines rooted in deep clay and limestone soils. Flavors of juicy citrus, lemon cream, crushed rocks, and a hint of brioche lead to a satisfying finish.

Domaine Pattes Loup Chablis Vent d'Ange

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This tasty and well-balanced bottle of Chablis is crafted by Thomas Pico, a passionate organic farmer based in the village of Courgis. Pico founded his estate in 2005 after inheriting 2.4 hectares of vines from his family. Today, the estate encompasses 15 hectares of vineyards, all of which are hand-harvested. Like all of his wines, Pico’s “Vent d’Ange” ferments with native yeasts and ages for 14 to 16 months in a combination of concrete eggs and steel. Expect briny flavors of yellow apple, pear skin, straw, and a hint of grilled nuts, leading to a harmonious saline-tinged finish.

Moreau-Naudet Petit Chablis

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Made by the region’s highest-quality producers, this petit Chablis is a must-try. Although the style is an afterthought for many domaines, this delicious wine is made with the same attention to detail as the estate’s other bottlings. Fruit comes from a 2.5-hectare parcel of young vines that yield lower amounts of grapes than usual, meaning that fruit is concentrated and flavor-packed. The wine ferments with native yeasts and is aged for nine months in stainless steel. Expect flavors of green apple, tangy citrus, underripe peach, and a touch of flint.

Patrick Piuze Chablis Les Forêts Premier Cru

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Montreal native Patrick Piuze moved to Burgundy to work with Jean-Marc Brocard, Leflaive, and other regional greats prior to creating his own label in 2008. Each year, Piuze makes at least eight different wines from hand-harvested fruit, all of which is farmed sustainably. Forêts comes from a Premier Cru vineyard site on the left bank of the Serien River. Fruit is spontaneously fermented and fermented and aged in used barrels for 10 months. White flowers, underripe melon, crushed seashells, and a touch of tropical fruit lead to a long-lasting finish.

Paul Nicolle Chablis Vieilles Vignes

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Based in the village of Fleys, Paul Nicolle (which is now officially run by Paul’s son Charly Nicolle) comprises 20 hectares of soon-to-be-certified-organic vines. Fruit for the old-vine cuvée comes from 25-to-30-year old vines rooted in Kimmerdgian clay-limestone soils. Post-fermentation, the wine ages on its lees for 12 to 18 months in steel prior to bottling. Notes of lemon, white flowers, oyster shell, and chalk dust jump from the wine’s vibrant palate. In terms of quality-to-price ratio, this may just be one of the best bottles of Chablis on the market.