Top US chablis

WINE TALK
21

Alan: Try Boisson-Vadot, or Pierre Boisson (Pierre is the winemaker for Boisson-Vadot and has his own label). It’s not chablis, but it’s what you’re talking about I believe…at least the 09 Pierre Boisson Meursault I had was sharp minerally acidic and full bodied. I haven’t opened the other bottles I have, because I’d rather they develop. Jeremy Holmes knows something about them, perhaps he’ll see this thread and correct me…he likes Burgundy too!

Later thought: the notes on cellartracker sound inconsistent wrt the acidic profile of these wines on a consistent basis. So maybe I’m wrong here. The bottle I had certainly was, in a way that I like, and it was an 09 so I figured…

22

Droin 1er Crus are a bit fuller in style than many Chablis and are very affordable.

23

Stony Hill perhaps.

24

+1 Piqc is one that immediately comes to mind. I’ve yet to have a CA Chardonnay that can deliver that delicious saline, oyster shell note that I love in Chablis. No kimmeridgeon I guess. I haven’t tried my Liquid Farm yet which is supposed to offer some Chablis-like notes but that is $50 a bottle by the time it gets to the east coast and you can get very nice Chablis for that price.

25

I’m always looking for “Chablis-like”, crisp Chards from California. Found two in the recent Spring pickup runs/open houses to watch out for in future offerings:

  • the 2012 Charles Heintz Chard from Ceritas that will be released in the Fall
  • the Rhys 2012 Chard that will be released in the Fall.
    Both Chards were more chablis-like -just what I like. Spoke to the Rhys winemaker and he says that they overhauled the Rhys Chard program to get a more edgy quality. Really like the direction.
26

California is just too hot. But there must be other regions?

27

“All generalizations are false, including this one.” ~ attributed to Mark Twain

28

Big Plus 1! I no longer buy much Grand Cru chablis but there are tons of great ler Cru out there from producers not chased as much as; Dauvissat, Raveneau and Fevre. I think you almost can’t go wrong if it has 1er Cru on the label from almost any Chablis producer. Top price for 1er is usually $35-$40 for the Montee De Tonnerre Vineyard from a benchmark producer like Billaud Simon. If you go for a less taughted vineyard like Lechet you’re in the low/mid $20s as Jim says. I like; JP Droin, Billaud Simon, Grossot and Samuel Billaud to name just a few. I just pick up a btl or 3 from about any Chablis producer. How can you go wrong at $25? Want cheaper yet go for AOC Village which is also quite good.

29

Robert, which Californian chardonnays do you consider Chablis like?

None.

That’s because it’s too hot.

:slight_smile:

Bearing in mind the OPs situation, going back to wines from the 70s not an option.

30

I agree. Unless you limit your producers to Raveneau and Dauvissat (and even there you can get Tribut for very cheap prices), what in Chablis is silly expensive?

31

For CA I like; Joel Gott @ $10 and Toad Hollow Mendicino @ $9. I drink these 2 often depending if they’re on sale.

32

Try Brocard or Christian Moreau in Chablis.

Maybe try Buisson-Charles in Meursault or Dublere.

In California, try Mayacamas or Montelena.

33

Absolutely. Quality Chablis that really doesn’t have many or any American counterpoints in style/form are available for $20 and sometimes less.

34

My point was that California is not monolithic, not that you can grow Chablis outside Chablis.

Although Arnot-Roberts produced a dead-ringer for Chablis a few years back, from a very cool site on San Pablo Bay just outside the Carneros AVA…

35

Fevre Champs Royaux is readily available for under $20 and it always delivers nice QPR

36

The 2009 Hilliard Bruce fooled a table if experienced burg drinkers. The 2010 did not.

37

They thought it was from Chablis?

38

Burgundy is too expensive. Who else wants to make an absurd blanket statement? It’s fun.

39

Kyle, so name one Californian wine you think tastes like Chablis.

If you can’t why is that?

40

Different soils, esp wrt limestone…and when limestone is present, it’s generally a different kind of limestone. Hence the wine tastes different.

You should look at heat accumulation maps of the Sonoma Coast, SRH and else where to get a real sense of heat where many of Calif’s top Chardonnay’s are grown.

Also, between coolness and soil, I believe soil is much more important. You have to have both.,…but look at Rochioli Rachael’s Chardonnay. A fantastic chardonnay. One of the top 5 or 10 chards made in Ca…and fairly different from Rochioli’s other chardonnays (haven’t had their sweetwater, so not sure on that score). Rochioli isn’t is that esp cool a location…but it’s a great bit of soil, and the Rochioli’s are great farmers.

Also, I think the Ca chards mentioned in this thread are fantastic (the ones that I’ve had, but that’s most of them), but I don’t find any of them similar to Chablis. If I were to compare, it would be to Meursault.