SOME of the world’s greatest wines are those made in the coolest climates possible for vinification.
Vineyards at the very margins of wine-making offer a longer growing season and potentially more nuanced flavours.
That is certainly true of Chablis at the northern limits of Burgundy which produces one of the world’s greatest white wines.
What Chablis has is the perfect soil for crisp mineral wines.
It’s limestone-based ground is similar to the South Downs and is also made up of clay and fossilised oyster shells making for what the French call ‘calcaire’.
The relative paucity of the soil stresses the vines forcing them deeper and deeper in search of