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Camille & laurent Schaller
“Petit Chablis” (Chardonnay)
The domaine Camille & Laurent Schaller is located in the village of Préhy the heart of Chablis (“Shah-blee”) vineyards. The village attracts many tourists by the breathtaking views overlooking the vineyard and his St. Clare Church, erected in the vineyards.
Since 1970, Laurent and his son Camille have cultivated three emblematic grape of Burgundy: Chardonnay, Aligoté and Pinot Noir. They operate on common plots of Préhy, Courgis, Chichée and Poilly-sur-Serein, Burgundy appellation Aligoté, Bourgogne Chardonnay, Bourgogne Pinot Noir, Petit Chablis, Chablis and Chablis 1er Cru Vaucoupin.
They practice organic and sustainable viticulture (though not yet certified). The vines are planted in a clay and limestone soil which is typical of Chablis. It brings to wines great finesse, minerality and purity. The average age of vines is up to 40 years and planting density is 6,000 to 8,000 vines / hectare (this is considered “low-yield” for the region, resulting in concentrated and complex wines). Chablis 1er Cru is harvested by hand, while the remainder is harvested with the assistance of tractors and machines.
Zach, that’s a lot of French words and wine-geek-speak … Let’s break it down
Chablis At-A-Glance
Wine: 100% Chardonnay
Appellations:
Petit Chablis AOP
Chablis AOP
Premier Cru Chablis AOP (40 climats or “named plots”)
Grand Crus Chablis AOP (7 climats)
Serving Temperature: 42–50 °F (we store ours at 37 °F and cellar at 55 °F)
Aging: 2–6 years (top tier wines will age 10+ years)
Stainless Steel: this is the norm; however, some 1er Cru and Grand Crus may see neutral oak
One of the most desirable traits in quality Chablis is a long, tingly finish of high acidity, and flint-like minerality. Much of the lean and elegant taste of Chardonnay from Chablis is attributed to the qualities of the soil, climate, and traditions of the region.
Wines from Chablis are frequently described as having citrus and white flower aromas with dry, lean, light-bodied flavors of citrus, pear, minerality, and salinity.
The best food pairings take advantage of the wine’s naturally high acidity to act as a palate cleanser and work well with delicately creamy sauces. Due to the lighter, more delicate taste profile of Chardonnay, you’ll want to stick to lighter meats and fishes as your base ingredient, including chicken, quail, trout, bass, halibut, cod, clams or scallops. The high acidity and salinity in Chablis also means it will do well alongside raw fish and sushi. In terms of spice profiles, lean towards fresh herbs, white pepper, and low overall spiciness.
— Wine Folly
The outer areas around the town of Chablis are part of the Petit Chablis appellation. Because of the variable landscape (slopes, valleys, and or north-facing vineyards), Petit Chablis wines tend to have higher acidity and more tart, citrus-like flavors. The wines are best enjoyed cold and within a year or two of release to champion the refreshing dry taste.
On both sides of the Serein valley, the Appellation d’Origine Contrôlée of Petit Chablis forms one of the rings of the Chablis area, with soils dating from the Tithonian age, a little more recent than those of the other appellations in the region. 100% Chardonnay, there is nothing "little" about Petit Chablis.
100% Chardonnay
vines are at least 20 years old
Soils: Clay (fruit) and Limestone (minerality)
Winemaking: Machine-harvesting is followed by sorting and pressing in a protected environment to avoid oxidation. Fermented in stainless steel. Malolactic fermentation is allowed to occur naturally.
Aged 8 months in stainless steel while still in-contact with the lees (for added complexity)
Practicing sustainable and organic (not certified)
tasting notes: Tense and mineral, a classic petit chablis. aromas of white flowers (acacia, peony) mixed with citrus notes (lemon, grapefruit) over a mineral base (gun-flint). white peach and golden apple on the palate, with well-balanced acidity, a flourish of salinity, and a soft, round mouthfeel for a pleasant, moderate finish.