Round in the mouth with honeyed notes this beautiful, pale yellow in colour, Chablis 1er Cru boasts fruity aromas of nectarine on a lovely lively finish.
The iconic Maison Louis Latour selects sections of vineyards within Premier Cru appellations so that the quality of the fruit is guaranteed year after year, and the region's lower yields and improved viticultural practices have made this wine a perennial favourite.
Drink now + 6 years
Chablis region of France
The appeal of Chablis goes way beyond it being a timeless classic. Chablis is a wine style and a wine region that has something to suit everyone.
France’s northernmost winemaking region is equidistant from Paris and Beaune, the winemaking heart of Burgundy. While Chablis is officially part of Burgundy, it also has an identity all of its own.
With four appellations under the Chablis name: Petit Chablis (generally grown at the top of the hills), Chablis (the largest appellation), Chablis Premier Cru (seventeen crus exposed to the south and south west) and Chablis Grand Cru (one of seven vineyard sites), the vineyards are mapped out according to one of these four stages in the hierarchy.
The vineyard area has grown significantly in the last 50 years as the region ensures it keeps up with worldwide demand and it now has as much as 5,000 hectares planted. But no matter where the vineyards are placed, you can bet your life it will be planted with Chardonnay.
Although everything in Chablis is crafted from this one grape variety, Chablis wines manage to cover an incredible array of flavours from cool and crisp citrus to heady, smoky characters. There’s always a debate over how and when (and indeed whether) oak is used in the region. As a very general rule, the higher you move up the quality hierarchy, the greater the chance that oak has been used.
Dominant in Eastern France Chardonnay produces all great white Burgundies, Chablis and is a major grape varietal used for many Champagnes. It even takes its name from a village in the Mâconnais. The success and versatility of Chardonnay has resulted in it being grown across other wine producing nations, with particular success in Australia.
The characteristics of a great Chardonnay wine vary depending on the climate it is grown. In a cool climate (Chablis, Champagne) it is a steely wine, medium to light in body, with high acidity and green fruit notes. In medium, slightly warmer regions there are more citrus notes with buttery and honey characteristics. Then with hot climes you will find strong tropical fruit with lower acidity.
Chardonnay is almost always dry, and has a close affinity with oak. Typically the acids found in Chardonnay make it a strong wine for ageing, with the acids acting as a natural preservative.
Salads & Vegetables
A great match for this wine would be a feta or green salad but it would go equally well with a light seafood or mozzarella salad and a Salade Nicoise.
Fish & Seafood
Pair this wine with clam chowder or mussels and oysters. It also works well with halibut, herring and trout and we recommend you try prawns for good measure.
Pasta & Other Sauces
A very light olive oil and fish based sauce would work well with this wine. Try it with spaghetti 'alla marinara' or 'alle vongole'.
Generally this wine is too light for most meats.
Herbs & Spices
The delicate seasonings of chives, coriander, dill, fennel, tarragon and parsley would complement this wine.
We wouldn't recommend pairing this wine with anything spicy as the flavours would overwhelm a wine like this.
Very mild flavoured cheeses such as cream cheese, feta, halloumi, mozzarella and ricotta would work best with this wine.