A seductive and very classic Chablis nose offering lime, peach, citrus fruits and brioche. The palate is well-balanced, rich, fresh and elegant. Ripe fruits combine harmoniously with mineral notes to give a soft mouthfeel.
Producing world class Chablis since 1815
Domaine Billaud-Simon is renowned for producing some of the best wines in Chablis, long recognised for their steely, mineral style. Founded in 1815, the estate today is owned by the Faiveley family of famed Burgundian producer, Domaine Faiveley.
Domaine Billaud-Simon owns 17 hectares of vineyards in some of the best areas in Chablis. With four grand cru (Les Clos, Les Preuses, Vaudesir and Les Blanchots), as well as four premier cru, (Montée de Tonnerre, Mont-de-Milieu, Fourchaume and Vaillons). The domaine has long been known for its focused, mineral-driven wines thanks to meticulous viticulture in the best sites along with the latest winemaking technology.
Billaud-Simon seek to produce a crisp, mineral style of Chablis with finesse, purity and balance. They are delicious when young, yet offer great ageing potential – the high acidity is complimented by richness of fruit, particularly in the Grand Crus which will typically improve in bottle for at least a decade.
The grapes are carefully harvested in order to preserve the quality of the fruit. They are sorted manually on a vibrating sorting table in order to retain only the most healthy fruit. The grapes are drained naturally before being pressed using a pneumatic press in order to gently extract the juices and conserve as much aroma as possible. Static cold settling of the musts for 12 to 24 hours in stainless steel vats in order to obtain a bright, clear juice. Alcoholic fermentation followed by malolactic fermentation, both natural, in stainless steel vats. 8 to 10 months in stainless steel vats in order to preserve freshness and minerality. The wine is racked twice before being bottled at the end of Spring.