Pierre Andre Chablis
Pierre Andre Chablis is a crystalline, high-acid white wine defined by its vibrant citrus flavours and a signature “stony” minerality that finishes with a refreshing, saline snap.
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Pierre Andre Chablis
Pierre Andre Chablis is a classic expression of the northern Burgundy terroir, celebrated for its sharp focus and clean, crystalline profile. Whether you are sipping a standard AOC or a Premier Cru, the experience is defined by a tension between zesty fruit and “stony” characteristics.
The First Impression: Aromatics
On the nose, Pierre André Chablis is remarkably refreshing and bright. It typically opens with a bouquet of white fruits, such as crisp green apple and pear, layered with high-toned citrus notes of grapefruit and lemon zest. What sets it apart, however, is the unmistakable presence of its terroir—a delicate, smoky minerality often described as gunflint or wet stones, which gives the wine a sophisticated, savory edge before the first sip even hits your palate.
The Palate: Structure and Flavor
The taste is a masterclass in balance, favoring elegance over “oakiness.” Because Pierre André often vinifies in stainless steel rather than heavy wood, the pure character of the Chardonnay grape shines through:
- The Attack: It enters the mouth with a lively, vibrant acidity that immediately wakes up the senses.
- The Mid-Palate: You’ll find a multifaceted core of juicy citrus and white peach. In higher tiers like the Cote de Léchet Premier Cru, there is a subtle, rounded complexity that can lean toward honey or acacia, providing a “weight” that counters the sharp acids.
- The Texture: The mouthfeel is generally light to medium-bodied, possessing a “nervy” or “tense” quality that makes it incredibly food-friendly.
The Finish: A Lingering Saltiness
The finish is perhaps the most distinctive part of the Pierre André experience. It is long, persistent, and “saline.” Because the vineyards sit on Kimmeridgian limestone—an ancient seabed made of crushed shells—the wine leaves a cooling, slightly salty mineral sensation on the tongue. This “sea-spray” finish, combined with a final kick of spicy citrus acidity, makes it the quintessential partner for fresh oysters, seafood salads, or creamy goat cheese
The production and aging of Pierre André Chablis are focused on preserving the “purity” of the fruit and the specific mineral signature of the soil. Unlike many other Burgundy Chardonnays, the goal here isn’t richness or oaky spice, but rather tension and transparency.
Vinification: Precision in the Cellar
The production process is designed to highlight the Chardonnay grape’s “nervy” side:
Minimalist Fermentation: Pierre André typically uses stainless steel vats for the primary fermentation. This temperature-controlled environment prevents the delicate floral and citrus aromatics from being overwhelmed by heat or wood.
Malolactic Fermentation: Almost all of their Chablis undergoes a secondary malolactic fermentation. This process converts the sharp malic acid (found in green apples) into softer lactic acid (found in milk), which provides the wine with its characteristic smoothness without sacrificing its refreshing zip.
Lees Aging: One of the most important steps is aging “on the lees” (the spent yeast cells). This adds a subtle creaminess and a hint of baked bread to the palate, which balances the high natural acidity of the wine.
Chardonnay
From crisp unoaked versions from cool climates, to full-bodied and oak-aged versions from more moderate climates, and even to sparkling blanc de blancs, the flavors of Chardonnay can vary significantly, while also retaining common characteristics.
On the nose, unoaked, or ‘Chablis-style’ Chardonnays, tend to offer fragrant notes of green apple, pear, and citrus, with some chalky or mineral-like aromas.
Oaked Chardonnays, particularly those in the ‘Burgundian’ style, will often present rich aromas of peach, mango, and lemon, accompanied by notes of vanilla, butter, and often a hint of toasted bread or nuttiness due to the influence of oak, malolactic fermentation, and lees stirring.
On the palate Chardonnay offers a broad range of experiences depending on its style. Unoaked Chardonnays are typically lean and crisp, with high acidity, often resembling the freshness of a Sauvignon Blanc but with more body.
Oaked Chardonnays are known for their full-bodied, creamy mouthfeel, moderate acidity, and flavors of butter, vanilla, baking spices overlaying a stone fruit character. Despite the stylistic differences, both types tend to share a characteristic underlying note of apple or citrus. With age, no matter the style, chardonnay tends to develop hazelnut aromas. Most wines range from 12-14%.
Pierre André Chablis consistently performs well in international competitions, generally recognized for its value and varietal typicity.
The most recent highlight for the brand is from the Sommelier Wine Awards 2025, where the Pierre André Chablis (2023 vintage) was awarded a Silver Medal. Judges specifically praised it as “ripe and elegant,” noting its complex nose and juicy, green apple fruit profile.
Recent Notable Accolades
While specific medals can vary by vintage, the house generally maintains the following standards:
Sommelier Wine Awards (SWA): Frequent medal winner (Silver and Bronze) in the “Old World White” categories. It is often cited as a “Great Value” pick for restaurant wine lists.
Critic Scores: On platforms like Wine-Searcher and Vivino, the Chablis AOC typically carries an average critic score of 90/100 for standout years (such as 2010 and 2018) and a consumer rating of approximately 3.7 to 3.9 stars.
Decanter & IWC: Pierre André frequently enters the Decanter World Wine Awards and the International Wine Challenge (IWC), where it regularly picks up “Commended” or Bronze/Silver honors for its clean, mineral-driven style.
- Contains Sulphites
- Contains Garlic
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Chardonnay Wines available at Penventon Hotel
The Country
French wine, steeped in history and tradition, offers a rich tapestry of flavors and styles. Bordeaux’s iconic red blends—Cabernet Sauvignon and Merlot—create wines with structured tannins and notes of blackcurrant, plum, and cedar. Burgundy’s Pinot Noir and Chardonnay yield velvety reds and crisp whites. Champagne sparkles with toasty brioche and citrus. The Rhône Valley boasts bold Syrah, while Alsace’s Riesling and Gewürztraminer express floral aromas. From Provence’s pale rosés to Corsica’s sun-kissed Vermentino, each bottle tells a story. Santé!
France Wines available at Penventon Hotel
The Region
Known for its Pinot Noir and Chardonnay, Burgundy’s terroir imparts distinctiveness. The Côte d’Or yields velvety reds with cherry and earthy nuances. Chablis, from northern Burgundy, offers crisp, mineral-driven whites.
