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Simmonet Febvre Chablis Vaillons
2006
Chardonnay
Crisp
France
Pork
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Chablis is the northernmost subregion of Burgundy and famous for the only wine it makes: Chardonnay. The vineyards are closer to the Champagne region than the Côte d'Or, producing a unique style of wines known for their steely minerality and lively acidity. The Vaillons vineyard covers more than 300 acres on the left bank of the Serein River in stark limestone soils that are packed with tiny fossilized oyster shells, which local winemakers believe lends Chablis wines their distinctive mineral complexity.
Rarely oak-fermented or oak-aged, the high-acid wines of Chablis are best when paired with buttery, creamy foods. The wine's inherent minerality also demands a complexity of flavor from its accompaniment. Pork pâté, oyster stew and grilled lobster are all good matches.
In 1840, Jean Febvre, a barrel cooper from Montbard, founded the winery, which is now Maison Simonnet- Febvre. It is one of the oldest and most traditional Chablis producers in the region. It remains the only house in Chablis to produce the regional sparkling wine, Crémant de Bourgogne. Maison Louis Latour bought the company in 2003 and hired Jean-Philippe Archambaud as its winemaker.
This crisp, complex Chablis is layered with notes of Mandarin orange, pine resin, lemon verbena, honey, lemon curd, nutmeg and a limestone minerality. The length has memorable notes of grapefruit pith and lemon blossom.