Chablis
Chardonnay
One in a million, the Chablis appellation stands out with its unique minerality. Made from the Chardonnay grape on a clay and limestone sedimentary soil, often called Kimmeridgian (it is actually the same subsoil as the one found in Kimmeridge, England) it is one of France's most famous wine around the world.
This interpretation of Chablis by the Domaine Verret can first surprise by its notes of soft fresh white bread, the sea spray like minerality is of course here, but it's actually citrussy aromas mixed with ever so subtle hints of fresh almond you will inhale. With time buttery, honey and dried fruits will appear. On the palate a fresh fruitiness captivates your tongue. This vivacity is never aggressive and with a few years savours of riper white flesh fruits will take over.
Simply delicious on its own, this Chablis will go perfectly with a scallops carpaccio, some oysters or even with some sushi (those with sea urchin reinforcing the seaside minerality impression). Older and so a bit supple and rich it will be perfect with cheeses like comté, a mature goat cheese or some older cheddar.