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. The Appellation d’Origine Contrôlée “PETIT CHABLIS” was established in 1944.
Total surface area: 782 ha
Exposure: South – South/East
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 colour with pale green glimmers. The nose is generous, direct and lively. This wine discloses citrus aromas, white fowers and a touch of minerality. The softness of the fruit is dominated by fresh notes of lemon, grapefruit, apple and fern combined with a delicate iodized character.
Sole fillet in a creamy sauce, smoked trout, prawn and avocado salads.
10°C to 12 °C