Once upon a time when you saw “Petit-Chablis” on a label it meant that the producer had lots of vineyards in the less desirable parts of this appellation and/or they need to de-classify a lot of fruit to boost the quality of their villages, Premier, and Grand Cru wines. That’s no longer the case. This bottle, from the experienced and talented hands of Francine Bachelier, is a small production masterpiece of pure Chablisienne terroir. Indeed they make less of this wine in some vintages than their Premier Crus. Chablis, especially from top notch family owned and operated domaines, continues to be one of the world’s best values in white wine, period. But Francine and her husband Olivier Savary up that value proposition to the max with this mineral drenched stunner of a bottle. Stock up for winter, spring and summer too!
Francine Bachelier and her husband Olivier Savary have been at the helm of their winery for several decades now. It was formed by the union of both their family’s parcels after they married in the early 1980s. Most of the wine they make is labeled as Domaine Savary, but thanks to the vagaries and complexities of French inheritance laws, they also bottle a small percentage of wine under Francine’s label–wine made from specific plots and tanks that she hand selects every vintage. Today they are joined by their sons Maxime and Mathieu, who are slowly taking the reins as Francine and Olivier finally begin to consider the eventuality of retirement.
Francine and Olivier’s estate is located in Maligny, a couple miles north of the main village of Chablis, on the backside of the slope where the famous Grand Cru vineyards are. Chablis, the northernmost subregion of Burgundy, has been producing wine since at least the early medieval era when the area’s proximity to the Seine river gave it a near monopoly on the Parisian wine trade. Known for mineral wines with flecks of oyster shell, this region is a world famous white wine destination. Though they have no Grand Cru parcels, their exceptional plots in both Premier Cru and villages appellations always far surpass the norm for their categories.
For the Petit-Chablis, the sustainably grown and hand-harvested fruit from vines that average 30 years of age is gently pressed and then allowed to settle naturally for several days. The juice is fermented in stainless steel vats, and then aged on the fine lees in those same vats (definitely zero oak here!) for several months before being bottled with just a light filtration in the spring. Everything is done with minimal intervention and a focus on maximum freshness and terroir expression. The result is a bottle that is as unfussy and versatile as it is delicious. Serve this über-crisp, instant classic at a cool 45-50 degrees in a nice Burgundy stem and you’ll be amply rewarded with notes of crunchy green apple, lime blossom, lemon zest, raw almond, sea salt, and wet rocks. Pair with your favorite fresh fish, raw oysters, crab salad, sashimi, or anything fried–Baja style fish tacos would be sublime!
