The soil at Chablis is Kimmeridgian limestone, packed with the shells of a Jurassic sea, and the wine carries that mineral edge in a way few other chardonnays do. You visit two producers, one working the grand cru slope above the town and one on village plots, and taste through the range from Petit Chablis upward. Lunch in Chablis itself, with Epoisses and Chaource alongside.
