Grapes: 100% Chardonnay
Background: Chablis is a northern out lier of the Burgundy region of France. It's not actually contiguous with the rest of the appellation and its more northern situation makes it too cold to produce much Pinot Noir reliably. That's just fine though, because the Kimmeridge clay and chalk in the area gives the wines more acidity and, traditionally, a minerally flintiness.
Aroma: The wine definitely has some lemon, dry pineapple, and kiwi; but what really gets me is that underneath, there is a smell like a hunk of flint dug out of wet clay with a pick ax! This really has the traditional Chablis flint to it.
Taste: Dry, medium bodied, with bright citrusy fruit and great minerality on the mid-pallet, as you'd expect from the aroma. The citrus/kiwi fruit is clean and refreshing and then the wet stone quality of the mid pallet comes subtly in. This wine screams for oysters; winterpoints are great right now, briny, but also rich and meaty. Or scallops! The mineral and acid will pair perfectly with the meatiness of seared scallops. I should know, I ate a bunch this weekend.
Availability: The Rosemonts, Freeport Cheese and Wine, and Provisions. One of my favorite things about this is that it's available for somewhere around $16 dollars! Once again we see the benefit of the falling Euro!