Chablis is the northern most region of Burgundy and home to nothing but Chardonnay. However, this is not Chardonnay as we know it in New Zealand. Chablis can be steely, acidic and lean, but it is also delicate with white floral notes and a perfect balance of minerality. These characteristics also mean that Chablis lends itself to many great food pairings, such as fresh fish and sushi, as well as rich sauces, with the acidity able to cut through the richness. We will taste through village wines to some new Grand Cru wines that have only just landed. This tasting will give you yet another perspective on the chameleon that we know simply as Chardonnay.