The Chablis Wine Region is located approximately 190kms south-west of Paris in France, and takes is name from the local town found at the heart of the area. The Chablis wine region is part of the Yonne Valley, roughly midway between Paris and Dijon. It is more widely known as Chablis, though a bit of a misnomer, as Chablis is only one of its 5 primary vineyard areas, the other villages: Auxerre, Tonnerre, Joigny and Vezelay.
The Appellation d'Origine Protégée system divides the region into 4 classifications: Petit Chablis AOP, Chablis AOP, Chablis 'Premier Cru' AOP and Chablis 'Grand Cru' AOP. All wines in the appellations are white wines from Chardonnay grapes - although there are some minor appellations that produce wines from Pinot Noir, Aligote and Sauvignon Blanc.

 

The Yonne Valley produces a great diversity of wine; there is a refreshing sparkling wine known as 'Crémant de Bourgogne', produced throughout the Yonne. The area is made up of 20 or so small villages clustered around the centrally located village of Chablis, which is divided in two by the Serein River.
The Grand Crus of Chablis are connected on a chain of 3 interlocking slopes located on the right bank, overlooking the Serein River.
The 7 Grand Cru vineyards are - Blanchot, Les Clos, Valmur, Les Grenouilles, Vaudesir, Les Preuses and Les Bougros.
The 40 Premier Cru vineyards are situated on a series of hillsides both on the left and right side of the river. The best Premier Crus are, like the Grand Crus, the vineyards are situated on the right bank, with their slope facing to the southwest.
The soil is a unique combination of clay and chalk called 'Kimmeridgian', and it is profusely littered by fossils of oysters. It gives the wines a unique profile of aromas and flavours. It is often referred to as a gout de la pierre la fusil, or gun-flint character. The fruit flavour is less intense than elsewhere in Burgundy, as Chablis' northern location produces flavours of green apples, pineapples, pink grapefruit and mineral seam. The wines are also typified by their strong acidity, often requiring time in the bottle to find their balance.