{"title":"Chablis Wine","description":"\u003cp\u003eChablis is the northernmost outpost of Burgundy, where Chardonnay grown on Kimmeridgian limestone makes a wine unlike any other. Expect green apple, lemon and a distinctive chalky, saline finish, with little or no new oak. Petit Chablis and village Chablis are crisp and bright; Premier Cru and Grand Cru add concentration and age beautifully, developing notes of honey and toast. A classic match for oysters, shellfish, goat's cheese and simply cooked white fish.\u003c\/p\u003e","products":[{"product_id":"2023-chablis-1er-cru-montmains-domaine-william-fevre","title":"Chablis 1er Cru Montmains, Domaine William Fèvre 2023","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eStructured and nervy, with delicate grapefruit citrus and a chalky salinity that runs the whole length of the palate. Precise and concentrated rather than showy — the mineral side of Chablis rather than the fruity one. Chardonnay 100%.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eDomaine William Fèvre holds more Premier Cru and Grand Cru vineyard in Chablis than any other estate, built up by William Fèvre from 1959 and owned since 1998 by the Domaines Barons de Rothschild Lafite family. Montmains lies on the left bank of the Serein — a cooler, very stony site picked later than most Premier Crus, where deep marl and clay over Kimmeridgian rock give pronounced mineral aromas and real ageing potential. Didier Séguier has run the cellar since 2000, took the Premier and Grand Cru parcels biodynamic in 2010, and in 2014 made this the first estate in Chablis to gain HVE3 certification. The 2023 was picked in early September after a hot May and stormy June, pressed gently and vinified by gravity, then aged eighteen months — thirty per cent of it five to six months in French oak, the rest in steel to keep the freshness.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eServe at 10–12°C. Oysters, scallops, turbot and other clean white fish; equally good with goat's cheese or plain roast chicken. Drinking well now and will hold and gain weight for another five to ten years. Sealed with a DIAM cork. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"Domaine William Fèvre","offers":[{"title":"Default Title","offer_id":58474057957759,"sku":"HNW-4332123A","price":65.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/4332123A.jpg?v=1789916246"},{"product_id":"2023-chablis-1er-cru-vaulorent-domaine-william-fevre","title":"Chablis 1er Cru Vaulorent, Domaine William Fèvre 2023","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eCitrus and white-fleshed fruit with the flinty mineral note the appellation is known for, then a nutty, reductive edge picked up over long ageing. Rich and concentrated on the palate but taut with it, high in acidity, and very long. Chardonnay 100%.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eDomaine William Fèvre holds more Premier Cru and Grand Cru vineyard in Chablis than any other estate; William Fèvre took the reins in 1959 and expanded it by buying cru parcels before retiring in 1998, and it now belongs to the Domaines Barons de Rothschild Lafite family business. Vaulorent is the only Premier Cru to share a slope with a Grand Cru, separated from Les Preuses by a simple path, and its deep marl soils give powerful, mineral wines; the estate farms 3.63 of the cru's 17 hectares, a little over a fifth of it, on slopes facing southeast to southwest. Didier Séguier has run the cellar since 2000, moved the Premier and Grand Cru parcels to biodynamics in 2010 and in 2014 made this the first Chablis estate to gain HVE3 certification. The 2023 was pressed gently for an hour and a half, moved by gravity rather than pumps, fermented in temperature-controlled steel and aged nineteen months, with two-fifths of the blend spending five to six months in French oak before the wine finished in small steel tanks.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eServe at 10–12°C. Oysters, langoustine, turbot in butter, or a mature Chaource. Drinking now and worth a decade or more in the cellar. Sealed with a DIAM cork. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"Domaine William Fèvre","offers":[{"title":"Default Title","offer_id":58476216615295,"sku":"HNW-4332323A","price":83.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/4332323A.jpg?v=1789919949"},{"product_id":"2024-chablis-domaine-grand-roche","title":"Chablis, Domaine Grand Roche 2024","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eCitrus and white flowers wrapped in a smoky mineral note, with pineapple and a saline edge that is pure Chablis. Medium-bodied for the appellation, with a hint of butter from six months on fine lees, high acidity and a dry, mouthwatering finish. Chardonnay 100%.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eDomaine Grand Roche is based in Saint-Bris-le-Vineux, a village in north-western Burgundy sixteen kilometres from Chablis, where Erick Lavallée set up the estate in 1987; he handed it to his daughter Caroline and son Clément in 2021, and the family now works 14.5 hectares spread between Chablis, Auxerre and Saint-Bris. This Chablis is blended from several parcels on the estate, all on the Kimmeridgian limestone that gives the appellation its chalky bite, and farmed sustainably with attention to biodiversity, plant protection, fertiliser use and water. The grapes were destemmed and gently pressed in a pneumatic press to avoid stalk character, then fermented spontaneously on indigenous yeasts in stainless steel at 16 to 18°C; after racking the wine rested at least six months on its fine lees before filtering and bottling.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eServe at 9-11°C. Oysters, grilled dover sole, a goat's cheese salad, or smoked salmon. Drinking well now and over the next two to three years, and it needs no decanting. Sealed with a DIAM closure. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"Domaine Grand Roche","offers":[{"title":"Default Title","offer_id":58476218548607,"sku":"HNW-4319724A","price":27.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/4319724A.jpg?v=1789919972"},{"product_id":"2023-chablis-grand-cru-valmur-domaine-william-fevre","title":"Chablis Grand Cru Valmur, Domaine William Fèvre 2023","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003ePure and finely drawn, with white orchard fruit, a lift of chalky minerality and a touch of crystallised ginger across the palate. Medium-bodied and taut, the acidity high, the finish long and persistent. Chardonnay 100%.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eDomaine William Fèvre owns more Premier and Grand Cru vineyard than any other estate in Chablis, and has been part of the Domaines Barons de Rothschild Lafite family business since 1998, with Didier Séguier in charge of the cellar. Valmur forms a small valley between Vaudésir and Les Clos; the estate's parcel covers 1.15 hectares, nine per cent of the appellation, facing south to south-east on the crest of the hill where a cool microclimate holds the fruit back, on clay-limestone that runs deep and brown at the valley floor and lean and white at the summit. Organic practices have been used across fifty hectares since 2000, biodynamics on every Premier and Grand Cru parcel since 2010, and in 2014 this became the first estate in Chablis to gain HVE3 certification. The 2023 was moved by gravity rather than pumps, pressed for under two hours and fermented in temperature-controlled steel, then aged eighteen months with forty per cent of the blend spending five to six months in French oak and the remainder finishing in small steel tanks.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eServe at 10–12°C. Oysters, langoustine, turbot, or roast chicken; a young goat's cheese suits it too. Drinking now and will keep developing over ten to twenty years. Sealed with a DIAM cork. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"Domaine William Fèvre","offers":[{"title":"Default Title","offer_id":58476225954175,"sku":"HNW-4331523A","price":117.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/4331523A.jpg?v=1789919999"},{"product_id":"2024-chablis-william-fevre","title":"Chablis, William Fèvre 2024","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eLemon and white-fleshed orchard fruit with a delicate floral lift, then a palate that is fresh and supple rather than lean. Medium-bodied with bright acidity and a chalky mineral line running to the finish. Chardonnay 100%.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eWilliam Fèvre came from a long line of Chablis growers and bought the estate that carries the name in 1959, then set about buying back Premier and Grand Cru parcels that had fallen out of fashion; the domaine now belongs to the Domaines Barons de Rothschild Lafite family business, with Didier Séguier as director. The vines sit on Kimmeridgian subsoil along the Serein, marl and clayey limestone thick with fossilised oyster shells, and fruit for this cuvée comes from partner growers held to the estate's own standards. The wine was moved by gravity rather than pumps, pressed pneumatically for 90 minutes to two hours, racked lightly so enough lees remained for both fermentations, then matured 10 to 12 months in stainless steel. 2024 was hard-won: April frosts, a heavy May hailstorm on the left bank and mildew pressure, rescued by a warmer, drier August and a mild September, with picking from 20 September.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eServe at 10-12°C. Oysters, grilled Dover sole, crab on toast or a goat's cheese salad. Drink over the next three years; no decanting needed. Sealed with a DIAM closure. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"Domaine William Fèvre","offers":[{"title":"Default Title","offer_id":58476227920255,"sku":"HNW-4330924A","price":32.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/4330924A.jpg?v=1789920007"},{"product_id":"2024-chablis-thomas-labille","title":"Chablis, Thomas Labille 2024","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eLively citrus fruit layered with the stony mineral overtones that mark out classic Chablis. Bone dry and crisp, with high acidity and a supple texture from six to eight months on fine lees, finishing bright and clean with no oak at all. Chardonnay.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eThomas Labille works from the heart of Chablis and bottles under his own name. The domaine was founded in 1987 across eleven hectares of vine and eighty of cereal; cereal was abandoned by 1992 so the estate could concentrate on wine, and Thomas took over in 2019. The Chardonnay vines sit on free-draining hillside plots over Kimmeridgian clay-limestone, the fossil-rich subsoil that gives Chablis its elegance and salty cut, in a continental climate of cold winters and warm ripening summers; the estate is HVE certified for its work on biodiversity, plant protection, fertiliser use and water management. The fruit was selected, fermented in temperature-controlled stainless steel with selected yeasts, then matured on its fine lees for six to eight months and gently fined and filtered before bottling, deliberately unoaked so the fruit and the terroir show through.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eServe at 9-11°C. Oysters, moules marinière, crab salad, or a fresh goat's cheese. Drinking well now and over the next two to three years, and it needs no decanting. Sealed with a technical cork. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"Thomas Labille","offers":[{"title":"Default Title","offer_id":58476228346239,"sku":"HNW-4239024A","price":28.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/4239024A.jpg?v=1789920019"},{"product_id":"2023-chablis-grand-cru-vaudesir-domaine-william-fevre","title":"Chablis Grand Cru Vaudésir, Domaine William Fèvre 2023","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eFine-boned and energetic, aromatically complex, with citrus and white flowers over a zingy, detailed palate. Medium-bodied, high in acidity, the finish cool and precise rather than broad. Chardonnay 100%.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eDomaine William Fèvre owns more Premier and Grand Cru vineyard than any other estate in Chablis, and has been part of the Domaines Barons de Rothschild Lafite family business since 1998, with Didier Séguier in charge of the cellar. Vaudésir is shaped like an amphitheatre and covers 15.4 hectares between Valmur and Les Preuses; the estate's parcel is 1.20 hectares, eight per cent of the appellation, on very steep, entirely south-facing ground where the soils are more clay than limestone and the fruit ripens early, so picking dates matter more than usual. Organic practices have been used across fifty hectares since 2000, biodynamics on every Premier and Grand Cru parcel since 2010, and in 2014 this became the first estate in Chablis to gain HVE3 certification. The 2023 was moved by gravity rather than pumps, pressed for under two hours and fermented in temperature-controlled steel, then aged nineteen months with thirty-five per cent of the blend spending five to six months in French oak and the remainder finishing in small steel tanks.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eServe at 10–12°C. Oysters, sea bass, scallops, or a plate of charcuterie; young goat's cheese works well too. Drinking now and will keep developing over ten to twenty years. Sealed with a DIAM cork. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"Domaine William Fèvre","offers":[{"title":"Default Title","offer_id":58476240077183,"sku":"HNW-4331623A","price":123.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/4331623A.jpg?v=1789920039"},{"product_id":"2023-chablis-domaine-jean-goulley","title":"Chablis, Domaine Jean Goulley 2023","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003ePronounced greengage and citrus on the nose, with a steely, saline mineral character behind. Medium-bodied with real weight on the palate and high acidity, finishing long and razor sharp with a hint of almond. Chardonnay 100%.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eDomaine Jean Goulley was formed in 1986 by Jean Goulley and is now run by his granddaughter Maud, who took over from her father Philippe in January 2022 after his nearly forty years at the estate; of roughly eighteen hectares, 4.5 are in the Premier Cru appellations. In 1991 the domaine became one of the very first certified organic producers in Chablis, and every vineyard is still farmed organically, with double Guyot training, Kimmeridgian clay-limestone soils full of fossilised sea shells and yields held to a maximum of 60 hectolitres per hectare. The grapes were picked at optimum maturity and fermented with natural yeast in temperature-controlled vats on organic principles, with sulphur use kept to a minimum; the wine was made without oak, rested six months in stainless steel and lightly filtered before bottling.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eServe at 9-11°C. Oysters, grilled turbot, a plate of charcuterie and cornichons, or Chaource. Drinking well now and over the next two to three years, and it needs no decanting. Sealed with a Nomacorc closure. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"Domaine Jean Goulley","offers":[{"title":"Default Title","offer_id":58476244009343,"sku":"HNW-4320123A","price":29.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/4320123A.jpg?v=1789920060"},{"product_id":"2023-chablis-grand-cru-les-clos-domaine-william-fevre","title":"Chablis Grand Cru Les Clos, Domaine William Fèvre 2023","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eWhite fruit, oyster shell and a delicate spice over limestone minerality, the palate concentrated and broad-shouldered but never loud. Medium-bodied with high acidity holding the weight in balance, and a finish that keeps going. Chardonnay 100%.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eDomaine William Fèvre owns more Premier and Grand Cru vineyard than any other estate in Chablis, and has been part of the Domaines Barons de Rothschild Lafite family business since 1998, with Didier Séguier in charge of the cellar. Les Clos is the largest and most famous of the Grand Crus and the historical heart of Chablis, 26.04 hectares facing due south on very white, dense, deep clay full of fossils and stones, with limestone compressions about eighty centimetres down that give the wine its spicy note in youth. The estate holds 4.11 hectares of it, sixteen per cent of the appellation, on the higher, fully sunlit slopes. Organic practices have been used across fifty hectares since 2000, biodynamics on every Premier and Grand Cru parcel since 2010, and in 2014 this became the first estate in Chablis to gain HVE3 certification. The 2023 was moved by gravity rather than pumps, pressed for under two hours and fermented in temperature-controlled steel, then aged twenty months with forty per cent of the blend spending five to six months in French oak and the remainder finishing in small steel tanks.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eServe at 10–12°C. Lobster, turbot in butter sauce, veal, or a hard mountain cheese such as Comté. Drinking now and will keep developing over ten to twenty years. Sealed with a DIAM cork. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"Domaine William Fèvre","offers":[{"title":"Default Title","offer_id":58476244664703,"sku":"HNW-4331323A","price":157.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/4331323A.jpg?v=1789920079"},{"product_id":"2024-chablis-1er-cru-montmains-thomas-labille","title":"Chablis 1er Cru Montmains, Thomas Labille 2024","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eMarked citrus with a hint of fresh mint, then a vivacious palate and a long, saline, stony finish. Medium-bodied at 12% alcohol, with high acidity and a texture that comes from lees rather than oak. Chardonnay 100%.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eThomas Labille works from the middle of Chablis on an estate founded in 1987 that still farmed 80 hectares of cereal alongside 11 hectares of vine; cereal was abandoned in 1992 and the winery rebuilt around quality wine, with Thomas Labille taking over in 2019. Montmains stretches along an exposed hillside south-west of the village of Chablis, and these plots face south to south-west above the Serein on free-draining soil over Kimmeridgian clay-limestone, in a continental climate of cold winters and warm summers. Fruit was carefully selected, fermented with selected yeasts in temperature-controlled stainless steel, then held on its fine lees for 15 to 18 months, with under 5% of the wine matured in French oak barrels, before gentle fining and filtration. The estate is HVE certified.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eServe at 10-12°C. Oysters, grilled turbot, sushi or a shaved fennel and goat's cheese salad. Drink over five to ten years; no decanting needed. Sealed with a DIAM closure. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"Thomas Labille","offers":[{"title":"Default Title","offer_id":58476246040959,"sku":"HNW-4239124A","price":35.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/4239124A.jpg?v=1789920124"},{"product_id":"2023-chablis-1er-cru-vosgros-thomas-labille","title":"Chablis 1er Cru Vosgros, Thomas Labille 2023","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eFloral and faintly herbaceous on the nose, then layers of pear and peach across a rich, textured palate. Medium-bodied with high acidity and the stony Chablis mineral edge holding everything in line. Chardonnay 100%.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eThomas Labille works from the middle of Chablis on an estate founded in 1987 that started with 11 hectares of vine alongside 80 hectares of cereal; cereal was dropped in 1992 and the winery rebuilt for quality wine, with Thomas Labille taking over in 2019. Vosgros lies south of the village on the left bank of the Serein, a south-east facing amphitheatre that catches the sun and shelters the vines from wind, planted over Kimmeridgian clay-limestone that gives the wine its elegance and mineral signature. Fruit was carefully selected, fermented with selected yeasts in temperature-controlled stainless steel, then held on fine lees for 15 to 18 months with less than 5% matured in French oak barrels, before gentle fining and filtration. The estate is HVE certified.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eServe at 10-12°C. Roast chicken, seared scallops, a fish pie or a wedge of Comté. Drink over five to ten years; no decanting needed. Sealed with a DIAM closure. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"Thomas Labille","offers":[{"title":"Default Title","offer_id":58476248170879,"sku":"HNW-4239223A","price":35.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/4239223A.jpg?v=1789920162"}],"url":"https:\/\/www.edkawines.com\/collections\/chablis-wine.oembed","provider":"Edka Wines","version":"1.0","type":"link"}