The nose is rich yet delicate with mineral, creamy, floral notes combined with a touch of honey and dried fruits. The palate has a direct attack and a powerful, well-honed and distinctive mid-palate with a cleansing minerality. Very classy.
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.
This parcel takes its name from the word ‘pierre’ meaning ‘stone’. La perrière was the old French term for a quarry. ‘Les Preuses’ are situated alongside an ancient Roman road. Over time ‘la pierreuse’ became ‘la Preuse’.
Hand harvested in order to preserve the quality of the fruit. The grapes 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. 15 to 18 months in stainless steel vats with, if necessary, some time spent in French oak barrels in order to preserve freshness and minerality whilst bringing complexity and richness to the wine. The wine is racked twice before being bottled in the end of Autumn.
The defining moment of the vintage was extreme frosts on the 27, 28 and 29 April. Furthermore, the Chablis region was hit by two hailstorms on the 13 and 27 May. Harvest began on Saturday 24 September in ‘Les Vaillons’ vines, and ended on Thursday 29 September with 1er Cru ‘Mont de Milieu’ parcel. The complicated weather conditions of 2016 severely compromised the yields which were down by 50%. The grapes, however, were of exceptional quality and displayed an excellent balance between sugar and acidity. This vintage produced concentrated, powerful and very smooth wines. They are intensely aromatic and well-suited to gastronomy thanks to their aromas of citrus fruits and floral, mineral notes. The 2016 vintage displays remarkable tension and cellaring potential.
|Appellation||Chablis Grand Cru AOC|