A Michelin-Favorite Chablis that “Never Fails”
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2018 Francine & Olivier Savary Chablis Burgundy 750 ml
- Curated by unrivaled experts
- Choose your delivery date
- Temperature controlled shipping options
- Get credited back if a wine fails to impress
Classic Chablis, Vetted by the Master
When we see the name “Savary” on a wine list, we don’t hesitate.
Francine and Olivier Savary bottle the essence of Chablis—wines even the famed Jean-Marie Raveneau of Domaine Raveneau ($1,200) recommends—and there are few bottles that yield a chorus of agreement from our Wine Team like this one.
Add Michelin two-star Californios Beverage Director Charlotte Randolph to that list of fans. “Chablis never fails,” she said when we suggested opening our Michelin collection with this classic from the Savary clan. “Besides being an incredibly delicious wine, Chablis can bring the best of both worlds.”
A crystalline and expressive white wine evocative of its chalky terroir, the 2018 Savary Chablis is the perfect accompaniment to exquisite cuisine. Alongside everything from French classics to avant-garde fusions, this Chardonnay glides across the palate with an inimitable clarity and freshness.
Grown on sites heavy in the regions’ signature chalky Kimmeridgian limestone, the 2018 directly transmits its terroir to the glass. The Savarys ferment and age the wine in stainless steel, enhancing its vibrancy and preserving every ounce of minerality. The result is a wine that hugely over-delivers, boasting premier cru quality at a regional price.
At Californios, Charlotte pairs Chablis with the house Tres Frijole, a combination of California-grown beans topped with Tsar Nicolai caviar. With this dish, the beautiful, sea-shell aromas complement the oceanic umami of the caviar, while enhancing the creamy texture of the beans. The wine has haunting scents of bright King David apples, briny chalk, and a hint of yellow flowers, with a palate that emphasizes freshness and energy. When it hits your tongue, there’s an electric current of Asian pears, a touch of flint, and a salty hint of green hazelnut.
Whether you crack open a can of Tsar Nicolai at home, or open this with a simple spring salad, you’ll experience some of the same fireworks.
“Every sommelier has a nice Chablis up their sleeve,” Charlotte said, pouring the last drops from the bottle around the table. “Now your members can too.”