Chablis Suzanne Renard (S.C. Jean Durup) 1993
The Chablis Suzanne Renard 1993 is a French white wine produced by S.C. Jean Durup under the Appellation Chablis Contrôlée. This specific vintage was bottled directly at the estate, reflecting the traditional practices of the property.
The wine originates from Chablis, located in the northernmost part of Burgundy. Situated in eastern France, Burgundy was historically shaped by medieval monks who meticulously mapped the area's countless terroirs. The region is celebrated for its intricate system of climats and its distinctive limestone soils. Chablis itself is defined by a cool climate and a unique soil composition of limestone and Kimmeridgian clay. The 1993 vintage from this terroir achieved a score of 85 points, noted for presenting a good structure and a classic style. The appellation hierarchy in this area spans from Petit Chablis and Chablis up to Premier Cru and Grand Cru.
This wine is crafted entirely from Chardonnay, one of the world's most recognized green grape varieties. While Chardonnay is widely planted and can be found in prominent wine-producing regions such as Champagne, California, and Oregon, it remains the defining white grape of the Burgundy region.
The history of the wine
Below, you can delve into the history of this wine — its producer, grape, area, and region.
Burgundy
Burgundy in eastern France was shaped by medieval monks who mapped the area's countless terroirs. The region grows almost exclusively Pinot Noir and Chardonnay and has turned terroir into an art form with its finely meshed system of climats. From Chablis in the north to the Côte d'Or and Mâconnais in the south, the limestone soil yields some of the world's most sought-after and elegant wines.
When this wine was made, the world looked very different. Here are some of the stories that unfolded while this bottle quietly aged in its cellar.
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How it handles
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Storage
Store the bottle horizontally at 12–14°C and avoid direct sunlight, vibrations, and temperature fluctuations.
Opening
Allow the bottle to stand upright for 24–48 hours before opening to allow sediment to settle. Use a professional corkscrew and open carefully.
Enjoyment
Serve at 17–18°C and be patient – there is a great difference in how and how quickly wines open up when they are aerated.
GUIDE TO THE GOOD WINE EXPERIENCE
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