Domaine Billaud-Simon is renowned for producing some of the best wines in Chablis, long recognised for their steely, mineral style. Domaine Billaud Simon owns 20 hectares of vineyards in some of the best areas in Chablis. Most of the domaine’s wines see no oak at all, apart from the Premier Cru Mont de Milieu which is 40% vinified in oak and the Grand Cru Les Blanchots, which is 100% vinified in oak.
The Chablis wine region stretches along the Serein valley and across 20 communes. Chablis, known as the ‘Porte d’Or de la Bourgogne’ (‘Golden gates of Burgundy’), has succeeded in establishing a reputation for its dry white wines with a distinctive style: clear, aromatic and lively with a distinct minerality.
Total surface area: 3 256 ha
Exposure: South – South/East ; South – South/West
Grape variety: Chardonnay
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.
2017 was marked once again by frost in Chablis – setting in on the 17th April and lasting for 10 days – and a smaller harvest for the second consecutive year. An early vintage, harvest began at the end of August. In spite of this, the wines promise to be of fine quality.
Beautiful white gold hue with delicate pale green glimmers. A seductive and very classic Chablis nose offering vine peach, banana, citrus fruits and brioche. The palate is well-balanced, rich, fresh and elegant. The smooth, rich structure lingers on the end palate. Ripe fruits combine harmoniously with mineral notes to give a soft mouthfeel.
Red tuna tartare, baked salmon parcels, crab.
10°C to 12 °C