This, their entry level is the classic lean fruited, mineral edged Chablis but with lovely textural qualities and a long finish. Great drinking now, but is not going to fall over. I’d match this with pork sausage.
Billaud-Simon Chablis are, in my opinion, one of the must have producers in your cellar. I love their delicate and understated nature but they are ripe enough that you can drink them young. Definitely wines of terroir which is great because they hold some of my favourite vineyards too.
Petit Chablis – On the bottom of the Chablis hierarchy, Petit Chablis is often from lesser sites and sometimes not on the kimmeridgean soils that make Chablis taste like Chablis. I often find that a Petit Chablis is like a Non-Vintage Champagne in that it reflects the producers house style more than site or vintage. The best are wonderful, just like a small Chablis and they can be wonderfully cheap too.
Chardonnay – The grape that you can plant anywhere, in any climate and do anything to and it will still taste like an OK wine. When people hit the sweet spot of site, climate, cropping and winemaking, Chardonnay becomes a magical wine that will age gracefully but charm you at any age. Chardonnays can range from cool climate lean and citrusy to warmer climate tropical and overt. Oak and lees can add flavouring as can malolactic fermentation.