The Chardonnay produced in the far-north of the Burgundy region around the town of Chablis is very distinctive. The soil is perhaps the key factor. In the best sites it is overlaid with Kimmeridgean Clay which is rich in marine fossils. This gives the wines a pronounced minerality, which is combined with green fruit flavours and high acidity. Premier Cru's may have a riper, citrus edge and some smoky character, and a Grand Cru may well have seen some light oak treatment.