period, contributed to the fame of the Chablis wines, which at that time really began to enjoy a noble reputation. During the 17th and 18th centuries improvements in transport lead to even greater international trade of Chablis wines all across Europe.This constant expansion ended abruptly at the end of the 19th century, when two plagues, namely phylloxera and mildew completely destroyed the vineyards. Luckily and thanks to the hard work of the Chablis winegrowers everything was built up from scratch again. Like in all other wine regions that had been touched by the lethal beetle, the solution was to replant vines grafted onto resistant rootstock. From then on Chablis wines once again conquered the globe. In England, America, Northern Europe and Russia, Chablis became synonymous for great, mineral, dry white wines. The strong export market enabled the growers to extend their vineyards, to invest into high-tech winemaking material and to protect against the much feared spring frosts.Today the appellation of Chablis is made up of 19 villages and hamlets. Like all great white Burgundies, Chablis are 100% Chardonnay. The vines grow on hillsides and the soil and subsoil are made of marl and marly limestone. The vineyards are found on both sides of the Serein River. To get a great view over the vineyards of Chablis, one should climb to the top of the renowned Grand Crus hill. From there one can enjoy the most beautiful view over the entire Chablis appellation - just splendid! 

Article available in TASTED's
Winter 2008/09 edition