Viniou Reviews
Louis Jadot's Chablis 2023 is a quintessential example of this celebrated Burgundy white, crafted from 100% Chardonnay grapes. The 2023 vintage is marked by freshness and aromatic clarity, benefiting from a relatively cool and balanced growing season. In Chablis, the soils are predominantly Kimmeridgian limestone rich in marine fossils, endowing the wine with distinct mineral notes and a brisk, racy character. Fermentation and ageing are carried out mainly in stainless steel vats, prioritising purity, vibrancy, and the nuanced expression of terroir over the influence of oak.
Chablis, nestled in the northern reaches of Burgundy, produces some of France's most revered white wines. The region's cool continental climate moderates ripening, preserving naturally high acidity and contributing to a style often described as steely and precise. The historical uniqueness of Chablis lies in its terroir: the famed Kimmeridgian soil, a remnant of an ancient seabed, imparts a trademark minerality and saline finish to its wines. Chablis' reputation for finesse and longevity has made it a benchmark for Chardonnay globally, separate in style from the fuller, oak-influenced whites of the Côte de Beaune further south.
To complement the crispness and mineral backbone of Louis Jadot’s Chablis, pair it with seafood dishes such as oysters, crab, or a classic Chablisienne pairing like gougères (cheese puffs). The wine's acidity and subtle citrus notes also make it a natural partner for sushi, sashimi, and simple grilled fish. For something heartier, try it with chicken in a creamy morel sauce, or regionally inspired dishes such as Burgundy snails in garlic butter.
For serving, pour this Chablis at a cool 8-10°C. This temperature preserves its invigorating freshness while allowing layers of green apple, citrus, and wet stone to emerge on both nose and palate. If opened young, consider decanting briefly to help the wine unfurl. Chablis is highly enjoyable in its youth for its vivacity and tension, but a well-made example like this one will also reward short-term cellaring, gaining complexity and a softer edge over the next few years.
