Ripe, harmonious unoaked Chardonnay with classic bruised apple, cream and flint notes. Great with all fish and white meats like chicken, pork and veal.
Chardonnay is undoubtedly the most famous white grape in the world. When it is grown in the right conditions (similar to those found in Burgundy) it has the ability to produce the most exquisitely textured wines in the world. Chardonnay is a neutral grape variety, so it is usually oaked. However in the Chablis region the unique soil imbues the wines with a flinty, creamy character with notes of apple and citrus without the need for oak.
Although the Domaine of Jean Collet was only founded in 1952 by Jean himself, generations of the Collet family have farmed the vineyards of Chablis since 1792. Prior to the creation of the Domaine, the grapes were sold off in bulk but 1954 saw the first vintage bottled under the name Jean Collet. The Domaine now has 37 hectares across all levels of Chablis and is run by Jean’s son, Gilles along with Dominique, his wife and Romain, his son.
The Chablis region is in between Champagne to the north and Burgundy to the south. It produces only white wines from the Chardonnay grape, but unlike most Chardonnays little or no oak is used. This means the wines are fruity and crisp with characteristic flinty streak.
With high acidity, creamy texture and restrained fruit flavours this style is one of the most versatile food wines working beautifully with shellfish, fish, pork, chicken and creamy cheeses. It is also a great choice with Chinese dishes. There isn’t really much that Chablis won’t work with – red meat aside!