Kimmeridgean soil is a mixture of limestone, clay, and marine fossils that is believed to be responsible for the unique mineral flavors in the wines of the French regions of Champagne, Chablis and Sancerre. It was created around 150 million years ago and is very rich in ancient seashells, especially the remains of a small, comma-shaped oyster distinctive of these areas.
The light color of this soil reflects heat back to the vines, helping the grape bunches reach ripeness in these cool wine regions. Its crumbly texture allows for drainage that prevents the roots from rotting during rainy seasons and it is said that the marine fossils add saline and chalky characteristics to the wines. Grab a bottle of Champagne Drappier Blanc de Blancs, Joseph Drouhin Chablis Grand Cru, or Pascal Jolivet Sancerre Blanc to experience the effects of this exceptional soil.
Author: Maytte Rivera
