Alsace: The French wine region of Alsace is about 14,800 hectares in size (approximately 37,000 acres) making it one of the smallest in France. Alsace produces over 160 million bottles of wine a year and is responsible for 30% of the total production of still white AOC wine in France. Unfortunately, they only export about 37 million bottles of wine out of France.
Beaujolais: Beaujolais is the southernmost, and biggest, wine region in Burgundy. It is over 22,000 hectares in size. Almost all wine is red but there exist some (excellent) whites too, but it only accounts for around 1-3% of production.
Grape variety: Gamay for the reds, Chardonnay for the whites. (Some other grape varieties exist but in very small quantities.) The Gamay is thin-skinned and light in colour giving light-bodied, fruity and aromatic wines.
Bordeaux: Bordeaux is France's largest fine wine region in both production and vineyard acreage (300,000 acres). The Bordeaux region is made up of five main districts : Medoc, St Emilion, Pomerol, Graves, and Sauternes, which produce approximately 780 million bottles of wine of each vintage. 89 per cent of these wines are red; 11 per cent are white.
Burgundy: Burgundy is one of the world’s greatest and most prestigious wine regions but it is surprisingly small representing just 3% of the vines planted in France. The distance from Dijon in the north to Macon in the south is just 120km (about 75 miles). We stock both red and white.
Chablis: Wines from Chablis are frequently described as having citrus and white flower aromas with dry, lean, light-bodied flavors of citrus, pear, minerality and salinity. Chablis rarely displays flavors of butter – an indication of oak-aging. In fact, one of the most desirable traits in quality Chablis is a long, tingly finish of high acidity and flint-like minerality.
Much of the lean and elegant taste of Chardonnay from Chablis is attributed to the qualities of the soil, climate, and traditions of the region.