The heat wave of 2003 was not good news for Chablis. The region experienced previously unheard-of summer temperatures - up to 41.7°C - providing quite a challenge to winemakers both in the vineyard and the cellar. In the cellar, producers found they had grapes with high levels of sugar (and therefore alcohol) but with little acidity, arguably the defining feature of Chablis. Most wines needed some acid added to bring balance. Yet despite the extraordinary vintage conditions, the overall quality is good - a testament to the generally high quality of winemaking in the region. Most of the wines I have tasted – including the Grands Crus – could be enjoyed now.
Written by Decanter