The Chablis region, the most northern of the Burgundy wine regions, is divided into four appellations: Petit Chablis, Chablis, Chablis Premier Cru and Chablis Grand Cru. The whole region covers 7,500 acres, but the Premier Crus, all grouped around the little town of Chablis, south-east of Auxerre in the Yonne department, cover just under 1,500 acres. Historically, the best exposed and most favored slopes in the Chablis appellation have been the south-facing Grands Crus, followed by the Premiers Crus, of which there are officially 29 different "lieu-dits” or named vineyards, of which 12, such as "Fourchaume” and "Montee de Tonnerre” are well-known individually. If more than one Premier Cru is blended together before bottling, the individual names may not be used. The Labouré-Roi wine is a blend of Chablis vineyards with 70% originating from the famed Fourchaume vineyard. Average age of the vines is 25 years.

Review

Wine Review Online September 2010 Chablis Premier Cru 2006 - Wine Review Online ------------------------------------------ If you've ever wondered what everyone's talking about when they mention "minerality" in a wine, try a top-flight Chablis. The limestone soils and cool climate combine to produce Chardonnay that is flinty and mineral driven rather than ripe and fruity. The Laboure-Roi Premier Cru Reserve is an excellent example of a Chablis that hits it just right between the elements of fruit and minerals. ------------------------------------------ Critics Challenge International Wine Competition 2010 Silver Medal Chablis Premier Cru 2006 - Critics Silver, 2010 Critics Challenge ------------------------------------------ Pineapple, seawater. Mallow on palate. Golden apple, very dark, brown sugar. ------------------------------------------ Wine Spectator June 30, 2008 89 New Releases: France ------------------------------------------ Sleep and racy, offering lemon, yellow plum and grass notes. This is austere on the finish, but has persistence, so give it some time to find its balance. ------------------------------------------

Wine maker notes

After the grapes are hand harvested, the pressed and free run juice undergoes slow fermentation in temperature controlled stainless steel tanks for approximately 2 weeks. 100% malolactic fermentation follows. A Premier Cru is ready to drink early, but will improve for an additional four to five years. Generally wood barrels are not used in Chablis.

Technical notes

12.5% abv

Food pairing

Serve chilled at around 50-52 Fahrenheit, with shellfish, fish, poultry (grilled or in a sauce), and creamy cheeses.