They are floral in character, all white flowers, with a feminine charm and elegance. The grapes are often late-harvested to take advantage of their over-ripeness, making the wine is very powerful, a balance between a stong minerality on the attack and candied fruit on the finish. Menthol aromas, very balanced, with an intense aromatic structure that is rather high-toned. It is a wine of strong constitution, expressive on the nose, very mineral, less full-bodied and long on the finish than Beauroy, more lively and less evolved, but with a very expressive and refined nose.
(shah blee)—this village, northwest of the Côte d’Or is the closest burgundian commune to Paris. Although Chablis’ wines are 100 percent Chardonnay, they are quite different from the white wines of the Cote d’Or. Most Chablis wines are fermented and aged in steel, and because the region’s climate is cooler, it produces wines that are lighter- bodied and more acidic. Chablis wine is very dry and sometimes flinty, without the rich, ripe style of Cote d’Or white Burgundies. Chablis is an ideal companion to seafood, especially oysters.