Lying in the extreme north of Burgundy, Chablis is one of France's most famous appellations producing exclusively dry, white wines made from the Chardonnay grape. With over 4,000 hectares under vine and notoriously variable weather patterns, the quality of the wine can be inconsistent, although recent vintages have been good if not prolific. We are fortunate to have established a strong commercial rapport with independent winemakers Christophe and Dylan Camu who are based in the town of Chablis itself and tend 13 hectares of vines encompassing all four qualitative categories. Their principal Chablis, in volume terms, is bien classique. With a limpid pale straw colour, green apple aromas and a taut, nervy orchard fruit palate underscored by a fresh acidity, it makes a great aperitif or partner to salmon or shellfish.
Ascending in elevation, quality and (inevitably) cost is the Camu's 'Premier Cru' bottling from the celebrated 'Beauroy' climat to the north-west of the town. With a bouquet of brioche and baked apples and a smoothly-textured white stone-fruit palate offset by a racy minerality, it makes a fine accompaniment to fish or poultry and will cellar well for a decade.
The jewel in the crown chez Camu is their magnificent 'Grand Cru' Chablis from the 'Les Clos' climat immediately above the town. It is matured in used oak barrels for at least 12 months prior to bottling and has candied peel scents and a rich unctuous palate of dried fruits preceding a long, elegant finish. It benefits from at 3-5 years bottle age. Classic Burgundian dishes such as roast poulet de Bresse or escargots en persillade are the order of the day with this vinous treasure.