This month The New York Times has devoted its ‘dining and wine’ section to one of our favourite regions: Chablis. Here, in northern Burgundy, Chardonnay produces distinctive, mineral whites with…

Drouhin 2012This month The New York Times has devoted its ‘dining and wine’ section to one of our favourite regions: Chablis.

Here, in northern Burgundy, Chardonnay produces distinctive, mineral whites with steely acidity – wines that are a profound expression of the region’s terroir. In fact, according to writer Eric Asimov, ‘The best example of the power of terroir is a good Chablis.’ Find out more about these unique Chardonnays on www.nytimes.com.

We’re pleased to see that Joseph Drouhin has been listed amongst Asimov’s recommended producers. And, fortunately for Chablis lovers, Drouhin’s Chablis Vaudon 2012 is currently available from Wine Cellar for R245. To place your order, email Roland@winecellar.co.za, or visit our Drouhin price list.

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