The appellations Chablis, Chablis Premier Cru and Chablis Grand Cru all date from 13 January 1938. Chablis covers 3,715.99 hectares across 20 communes around the town, and the premiers crus 772.32 hectares, spread over 40 climats grouped under 17 main names, such as Montée de Tonnerre, Fourchaume, Montmains, Vaillons and Beauroy. The grand cru is a single appellation of 100.89 hectares divided into seven climats, Blanchot, Bougros, Les Clos, Grenouilles, Preuses, Valmur and Vaudésir, on the slope facing the sun to the north-east of the town, between 100 and 250 metres.

What sets Chablis apart is the ground. The vines grow on Kimmeridgian limestone and marl laid down about 150 million years ago, full of tiny fossilised oysters, Exogyra virgula, a reminder that the region once lay under the sea. The Bourgogne wine board describes the grand cru as pure green-gold, turning to light yellow with age, and able to keep for ten to fifteen years or more. Average production over 2017 to 2021 was 175,246 hectolitres of Chablis, 36,165 of premier cru and 4,056 of grand cru a year.

Among the estates with a page here, Domaine François Raveneau, in Chablis since 1948, holds vines in the grands crus Les Clos, Blanchot and Valmur.

The wines above gather the Chablis available here, at every level of the pyramid. See also our white wines, the grands crus of Burgundy or the full range of Burgundy wines.