Chablis Jean-Louis Boudiep 1985
Produced by Jean-Louis Boudiep, this Appellation Controlée white wine comes from the 1985 vintage. The 1985 harvest was a fine year that yielded beautiful and harmonious wines, earning this vintage a score of 92 points, noted for being classic, elegant, and still vibrant.
The wine originates from Chablis, situated in the northernmost part of the Burgundy region in eastern France. Burgundy's viticultural landscape was originally shaped by medieval monks who mapped the area's countless terroirs, turning it into an art form with a fine-meshed system of climats. Chablis is defined by its cool climate and unique soils composed of limestone and Kimmeridgian clay. The wines of this area are classified into four distinct categories: Petit Chablis, Chablis, Premier Cru, and Grand Cru.
This wine is crafted entirely from Chardonnay, one of the world's most recognized green grapes, frequently grown in prominent areas such as Burgundy, Champagne, California, and Oregon. In Chablis, the grape is locally known as "Beaunois," which is the exact same variety used for the white wines cultivated further southeast in the Côte de Beaune. The specific terroir of Chablis allows for a remarkably pure expression of the Chardonnay grape.
The history of the wine
Below, you can delve into the history of this wine — its producer, grape, area, and region.
Burgundy
Burgundy in eastern France was shaped by medieval monks who mapped the area's countless terroirs. The region grows almost exclusively Pinot Noir and Chardonnay and has turned terroir into an art form with its finely meshed system of climats. From Chablis in the north to the Côte d'Or and Mâconnais in the south, the limestone soil yields some of the world's most sought-after and elegant wines.
When this wine was made, the world looked very different. Here are some of the stories that unfolded while this bottle quietly aged in its cellar.
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How it handles
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Storage
Store the bottle horizontally at 12–14°C and avoid direct sunlight, vibrations, and temperature fluctuations.
Opening
Allow the bottle to stand upright for 24–48 hours before opening to allow sediment to settle. Use a professional corkscrew and open carefully.
Enjoyment
Serve at 17–18°C and be patient – there is a great difference in how and how quickly wines open up when they are aerated.
GUIDE TO THE GOOD WINE EXPERIENCE
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