The Michel family of Louis Michel & Fils have been making Chablis since 1850. Today, with 25-hectares of vines vineyard across many terroirs, they make clean, pure and precise Chablis. Oak is not used in production, yields are low, organic winegrowing techniques are used in the vineyard. With such little winemaker influence it is a great producer to get the very essence of Chablis.
Serve out of the fridge but let it warm up a little bit.
Scallops would be my choice.
The kimmeridgean soils that make Chablis taste like Chablis is evident in these wines. They have more definition of region and more structure than a Petit Chablis but without the fruit weight and intensity of the better sites. Great wines for drinking young or youngish.
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
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.