A Little Trip to Chablis (No Passport Required)

by Jennifer Sarpe

A Quick Stop in Chablis

When was the last time you got to visit Chablis?

Set in the cool northern reaches of Burgundy, this region is defined by its ancient, fossil-rich Kimmeridgian and Portlandian soils, formed over millions of years. Chardonnay is the sole grape grown here, and in this climate it behaves very differently than in warmer regions. The cool temperatures preserve high natural acidity, while the limestone and clay soils impart that unmistakable chalky, saline minerality. The result is Chardonnay that feels precise, linear, and quietly complex, with citrus, orchard fruit, and mineral tension taking centre stage rather than oak or ripeness.

We get asked a lot, whats the difference? 

Petit Chablis is typically planted on higher plateaus on younger Portlandian limestone, producing bright, citrus-driven wines with lighter body and early-drinking freshness.

Where as Chablis AOC comes from slopes rooted in Kimmeridgian limestone rich in fossilized oyster shells, giving more mid-palate weight, chalky minerality, and ageing potential.

Fourchaume, one of the 4 respected Premier Cru on the right bank of the Serein with strong south to southwest exposure and classic Kimmeridgian marl, delivers greater concentration, ripeness, structure, and a longer, more persistent finish shaped by optimal slope and sun.

Domaine Ventoura and Thomas 

Domaine Ventoura is a family-owned estate based in Fontenay-près-Chablis, farming 11 hectares of Petit Chablis, Chablis, and Chablis Premier Cru vineyards. The domaine’s story begins in 1953 with Auguste Ventoura, a modest farmer who planted his first vines alongside mixed agriculture.

His son Claude steadily expanded the vineyard holdings and, for over 25 years, supplied grapes to the local co-operative. This long vineyard-first period built an intimate understanding of each parcel and its soils, particularly the ancient Portlandian and Kimmeridgian formations that define Chablis’ mineral identity. Today, Domaine Ventoura bottles its own wines, combining deep respect for land and tradition with modern, precise cellar work to highlight terroir over technique.

Thomas Ventoura represents the third generation at the domaine. After initially pursuing a technical path away from the family vineyards, he returned with renewed focus, formal training in viticulture and winemaking, and a strong desire to let each site speak clearly.

Thomas is deeply hands-on in the vineyards and completed the domaine’s conversion to certified organic farming with the 2023 vintage. In the cellar, his approach balances restraint and curiosity, using stainless steel and oak thoughtfully to preserve freshness, build texture, and reveal complexity without masking Chablis’ natural character.

Winemaking notes for the extra curious…

Domaine Ventoura, Petit Chablis

  • Vineyards: 32-year-old vines

  • Soil: Portland limestone

  • Winemaking:

    Wild yeast primary and complete malolactic fermentation, followed by 10 months ageing on fine lees in stainless steel vats with minimal intervention. Bentonite fining.

Resulting: Fresh and lifted with citrus and white flower aromatics, the palate is light, crisp and energetic, showing lemon, grapefruit and green apple with bright, zesty acidity and a clean, refreshing finish.

Pairing Suggestions: Oysters with lemon, citrus-dressed green salad with chèvre, or shrimp cocktail.

Domaine Ventoura, Chablis

  • Vineyards: 35-year-old vines

  • Soil: Clayey-limestone marl of Kimmeridgian origin

  • Winemaking:

    Wild yeast primary and complete malolactic fermentation, followed by 10 months ageing on fine lees in stainless steel vats with minimal intervention. Bentonite fining.

Resulting: Classic Chablis with citrus and pear notes tempered by lean minerality and flinty drive. The palate is precise and balanced with orange zest and chalky nuance, finishing clean and food-friendly.

Pairing Suggestions: Steamed mussels, grilled white fish, roasted chicken, fresh goat cheese.

Domaine Ventoura, Chablis Premier Cru Fourchaume

  • Vineyards: 35-year-old vines

  • Soil: Clayey-limestone marl of Kimmeridgian origin

  • Winemaking:
    Wild yeast primary and complete malolactic fermentation, followed by 18 months ageing on fine lees, split 50% stainless steel and 50% oak barrels, with minimal intervention. Bentonite fining.

Resulting: More depth and presence with limestone and chalky minerality up front, intertwined with ripe orchard fruit and hints of honeysuckle. Medium-weight and expressive with a persistent finish.

Pairing Suggestions: Butter-poached lobster, scallops with lemon, creamy seafood pasta.

 

Cheers!

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