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.
This is the largest and undoubtedly the most renowned of the Chablis climats and is situated between Valmur, to the West, and Blanchots, to the East. Its exposure lends the wine its generous structure and strength. The term “Les Clos” surely makes reference to the closed walls that previously surrounded the parcel but which disappeared centuries ago.
Total surface area: 26 ha / Surface area of our parcel: 0 ha 37 a
Soils: Kimmeridgian. Deep, dense, white clay
Exposure: Right bank. South – South/East
Grape variety: Chardonnay
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.
Elegant, pale golden colour with greenish glimmers. The delicate nose offers mineral, honeyed notes combined with citrus and
white stone fruits. The palate is powerful, dense and fleshy with a lively acidity. Mineral and saline notes linger on the finish.
Filet of john Dory with chervil butter, spicy cod loin, tiger prawns flambé.
10°C to 12 °C