Chablis is one of the most well-known regions in France producing one of the most famous styles of Chardonnay that winemakers around the world try to imitate. The limestone clay and cool climate that is found in this area help to produce a fresh white wine packed with minerality that can age gracefully and is truly unique. The Genillotte Chablis is a stunning example of what a classic Chablis AOC should taste like and trust us, we tasted lots before we settled on this one! Domaine de la Gentilotte was created in 1972. It now has 16 hectares, which are dedicated purely to Chablis and this dedication is evident in the quality of this beautiful wine.
The region of Chablis is what they call semi-continental, which means growing high-quality grapes is very challenging. Chablis does have idyllic hot summers, but poor weather in the spring or Autumn commonly wreaks havoc on the vintage. Fortunately, (and oddly enough) we can thank climate change for giving Chablis a running streak of highly delicious vintages so if you have not had a Chablis in a while, now is the time to revisit!
This wine has classic mineral character, fresh and light but with a beautiful texture. Think flavours of lemon, pea shoot and green apple and a racy acidity. Aromatic and vibrant, with bright stone fruit, rounded and supple with that essential clean, mineral freshness.
Chablis is extremely versatile when pairing with food. It pairs well with simply cooked shellfish dishes such as spaghetti alla vongole or moules marinières, fish and chips, goujons or other deep-fried fish. It also suits pumpkins and squash as well as the richness of sweet potato. I love it with a mixture of brown and white crab meat stirred with mayonnaise, chopped coriander and a squeeze of lemon, then spread onto sourdough toast.