Communal appellation of the Chablis wine-growing district (dept. of Yonne).Producing communes : Beine, Béru, Chablis, Fyé, Milly, Poinchy, LaChapelle-Vaupelteigne, Chemilly-sur-Serein, Chichée, Collan, Courgis,Fleys, Fontenay-Près-Chablis, Lignorelles, Ligny-le-Châtel, Maligny,Poilly-sur-Serein, Préhy, Villy and Viviers.

White : Colour is rather light - pale gold or greeny-gold. Nose very fresh,lively and mineral with flint, green apple, lemon, underbrush and fieldmushroom. Notes of lime-flower, mint, and acacia occur frequently, as doaromas of liquorice and freshly-cut hay. Age depens the colour and adds anote of spice to the bouquet. On the palate, these aromas retain theirfreshness for an extended period. Perky and full of juice, it has an attacklike an infantry charge. Long and likeable persistence leads to a smoothand serene finish. Very dry and impeccably delicate, Chablis has a uniqueand readily-recognisable personality. The name « Chablis » is widelyusurped on all five continents by wines which have absolutely no right to it.Be forewarned : there is only one true Chablis.

White : This wine is a true boon to fine food. It can be enjoyed young (2-3years old) with fish or poultry terrines, or with grilled or poached fish. It alsogoes well with asparagus, wich is normally difficult to match. Meanwhile,don’t forget exotic cuisine : it can handle curries or tandoori dishes and italso balances out the mellow and subtle textures of sushi. Or you couldsimply drink it as splendid pre-dinner drink. It harmonizes well with goatcheeses, as well as Beaufort, Comté, or Emmental.Serving temperature : 10 to 11°C.

A P P E L L AT I O N D ’ O R I G I N E C O N T R O L E E

TA S T I N G N OT E S

S E R V I N G S U G G E S T I O N S

www.bourgogne-wines.com(FACT-SHEET No. 21)

Located near Auxerre in the department of Yonne, the Chablis vineyards liealong a little river aptly named the Serein (« serene »). The Cistercian monksfrom the abbey of Pontigny began growing vines here in the 12th century.The Chablis AOC status was created in January 1938, thus confirming theexcellent qualities of this dry white wine which, unlike the wines of some otherregions, has held its leading place throughout its history thanks to the highquality of its raw material - the Chardonnay grape.

L O C A T I O N

No French wine-growing area has pinned its faith more firmly on the facts ofgeology. The main substrate is Jurassic limestone (specifically, Kimmeridgianlimestone) laid down some 150 million years ago. The rock contains depositsof tiny fossilised oyster shells which remind us that Burgundy once laybeneath a warm ocean. Some particularly valuable « terroirs » producethe Premiers Crus.

S O I L S

White wines exclusively - Chardonnay (known locally as « Beaunois »).

C O L O U R ( S ) A N D G R A P E V A R I E T Y ( I E S )

Area under production* : 1 hectare (ha) = 10,000 m2 = 24 "ouvrées"

3,055 ha

Average annual yield** : 1 hectolitre (hl) = 100 litres = 130 bottles

171,400 hl (23 million bottles)

P R O D U C T I O N

Union intersyndicale des vins de Chablis89800 CHABLIS

* In 2003 ** 5 years average, 2000-2004

Premier Cru appellation of the Chablis wine-growing district (dept. of Yonne).This appellation comprises 40 Premiers Crus « climats » (named plots ofvine-growing land). Each commune or hamlet within the appellation has oneor more main « climats », the name of which may be applied to the otherPremier Cru « climats » in that commune. There are 17 main « climats ».Producing communes : Beine, Chablis, La Chapelle-Vaupelteigne, Chichée,Courgis, Fleys, Fontenay-Près-Chablis, Fyé, Maligny, Milly, Poinchy.In this appellation, the words « Premier Cru » and/or the name of the« climat » of origin may be added to the name CHABLIS for wines grown onPremier Cru plots.

White : Pale gold in colour. To the nose, the full extent of its aromaticpotential is not instantly apparent. It needs a little airing. This is a wine withgood aging potential (5 or sometimes up to 10 years). Each « climat » hasits own typicity, depending on soil and exposure. The wines are well-builtand long in the mouth. The Premier Cru Chablis wines beguile the palate,whether mineral and tight in their youth or flowery and developing delicateand subtle aromas with age.

Aromatically, the Premier Cru is highly complex and therefore highlyadaptable. Good matches will include cooked oysters and fish in sauce.The more mineral versions of this wine can be served with fine poultry orveal in white sauce. The more open variations are a wonderfulaccompaniment to small tripe sausages (andouillettes) and the burgundianspecialty of snails (escargots). This is a wine with real breeding, and alsodoes justice to the local specialty of ham in Chablis (jambon au Chablis).Serving temperature : 10 to 11°C.

A P P E L L AT I O N D ’ O R I G I N E C O N T R O L E E

TA S T I N G N OT E S

S E R V I N G S U G G E S T I O N S

www.bourgogne-wines.com(FACT-SHEET No. 22)

Located near Auxerre in the department of Yonne, the Chablis vineyards lie alonga little river aptly named the Serein (« serene »). The Cistercian monks from the abbey of Pontigny began growing vines here in the 12th century. The AOC Chablis Premier Cru was officially created in January 1938, thus confirming the excellent qualities of this dry white wine which, unlike the wines of someother regions, has held onto its excellent reputation throughout history thanks to the exceptionally high quality of its raw material - the Chardonnay grape.

L O C A T I O N

No French wine-growing area has pinned its faith more firmly on the facts ofgeology. The main substrata is Jurassic limestone (specifically, Kimmeridgianlimestone) laid down some 150 million years ago. The rock contains depositsof tiny fossilised oyster shells which remind us that Burgundy once laybeneath a warm ocean. The Premier Cru « climats » lie on either side of theRiver Serein which runs through the vineyards from south to north, but themost highly thought-of Premiers Crus lie on the right bank, enclosing theGrand Cru terroirs which also lie on that side of the river.

S O I L S

White wines only - Chardonnay (known locally as « Beaunois »).

C O L O U R ( S ) A N D G R A P E V A R I E T Y ( I E S )

P R O D U C T I O N

Union intersyndicale des vins de Chablis – 89800 CHABLIS

The names of main climats are printed in bold, followed by the names of the subsidiary climats whichbelong to the commune or hamlet and which may employ the same name as the main climat.Other « climats » exist as well. In total, they are 79.Mont de Milieu (hamlet of Fyé and Fleys); Montée de Tonnerre, Chapelot, Pied d’Aloup, Côte de Bréchain(hamlet of Fyé); Fourchaume, Vaupulent, Côte de Fontenay-Près-Chablis, L’Homme Mort, Vaulorent(communes of La Chapelle-Vaupelteigne, Fontenay-Près-Chablis, Maligny and hamlet of Poinchy);Vaillons, Châtains, Sécher, Beugnons, Les Lys, Mélinots, Roncières, Les Epinottes (commune of Chablis);Montmains, Forêt, Butteaux (commune of Chablis); Côte de Léchet (hamlet of Milly); Beauroy, Troesmes,Côte de Savant (commune of Beine and hamlet of Poinchy); Vau Ligneau (commune of Beine); Vau de Vey,Vaux Ragons (commune of Beine); Vaucoupin (commune of Chichée); Vosgros, Vaugiraut (commune ofChichée); Les Fourneaux, Morein, Côte des Prés Girots (commune of Fleys); Côte de Vaubarousse(hamlet of Fyé); Berdiot (hamlet of Fyé); Chaume de Talvat (commune of Courgis); Côte de Jouan(commune of Courgis); Les Beauregards, Côte de Cuissy (commune of Courgis).

P R E M I E R C R U C L I M A T S

Area under production* :1 hectare (ha) = 10,000 m2 = 24 "ouvrées"

775 ha

Average annual yield** :1 hectolitre (hl) = 100 litres = 130 bottles

43,600 hl (6 million bottles).* in 2003 ** 5 years average, 2000-2004