I am very fond of Chablis.
Hugh Johnson once evocatively described Chablis as the crossing of a succulent wine with an austere soil to shimmering effect.
Chablis is made from the Chardonnay grape, but it is unlike any other Chardonnay in the world because of the soil in which its grown: Kimmeridgian clay terroir rich in limestone and fossilized oyster shells gives the wine its quintessential characteristics of minerality and steely acidity.
Grown in the Chablis region of France in the northernmost wine district of Burgundy, this distinctive cool climate wine is sometimes described as goût de pierre à fusil (“tasting of gunflint”).
William Fèvre, a domaine with a long history of Chablis production, is paying tribute to the sea with a limited Sea Edition of its Petit Chablis.
There are two contemporary label designs:
GREEN LABEL Showing marine fossils, echoes the history of the exceptional Kimmeridgian soil, from which the wine takes it minerality and freshness.
WHITE LABEL Illustrated with shellfish highlights the food pairings enhanced by the cuvée’s vivacity.
This is the winemakers entry level Chablis and makes a divine pairing with seafood.
William Fevre Petit Chablis 2015
Simple, elegant, lovely. The grapes are handpicked and then lightly pressed, with the wine spending all of its production time in stainless steel. Fresh and citrusy, with light floral notes and juicy acidity.
~ Kurtis Kolt, The Georgia Straight, October 25, 2017
You might associate Chablis with sunshine and not think of drinking it in the winter, but I see no reason not to. Moreover, December is one of those prime time “R months” for eating (raw) oysters, and Chablis happens to be the perfect wine partner. So light the fire and chill the Chablis.
A great wine is a joy in all seasons.
WILLIAM FEVRE PETIT CHABLIS 2015 Sea Edition: In BC here
A Look at the Appellations of Chablis from Least Fancy to Most Fancy, The Georgia Straight