If the world’s best wines from France aren’t using oak… why do so many Chardonnays in Australia and the New World taste so oaky?

In this episode of Got Somme, Angus O’Loughlin and Master Sommelier Carlos Santos take a deep dive into Chablis, the purest expression of Chardonnay. We blind taste three bottles from the same producer and vintage at three price points — Petit Chablis ($40), Chablis AOC ($48), and Chablis Premier Cru ($78) — to find out whether price really does equal quality. 

Along the way, we break down:

• Why Chablis tastes like oyster shells
• The difference between Petit Chablis, Chablis, Premier Cru and Grand Cru
• Left Bank vs Right Bank of the Serein River
• When (and why) some producers start using oak
• The real meaning of minerality in Chablis
• Whether Premier Cru is actually worth the extra money

Angus kicks things off with a blind tasting challenge… and shockingly out-tastes a Master Sommelier to start 2026 in style.

If you think you don’t like Chardonnay, this episode might completely change your mind. 

SPONSORS

Grays.com https://www.grays.com/search/wine

RIEDEL https://www.riedel.com/en-au/shop#sort=bestSeller

(Australians use code: GOTSOMME New Zealand: GOTSOMMENZ at check out for 20% off) 

What We’re Drinking

Producer: Simonnet-Febvre

Vintage: 2023

Petit Chablis – $40

Chablis AOC – $48

Chablis Premier Cru – $78 

Chapters

00:00 – Why Chablis Isn’t Oaky

01:50 – Blind Tasting Begins

03:25 – Does Price Equal Quality?

04:30 – Chablis vs Chardonnay Explained

08:35 – Left Bank vs Right Bank of Chablis

10:20 – What Is Petit Chablis?

12:35 – What Makes Chablis AOC Better? 

14:40 – Premier Cru vs Grand Cru

18:10 – Is Premier Cru Worth the Money?

20:00 – Why Some Chablis Uses Oak

26:45 – Steak vs Jus (Best Wine Analogy Ever)

28:10 – Master Sommelier Blind Tasting Fail

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