The Chablis wine region stretches along the Serein valley and across 19 communes. Chablis, known as the "Golden Gate of Burgundy", is dedicated to the production of a clear, aromatic, fresh white wine whose name is synonym of “minerality”.
Terroir: Grand Cru Les Clos is the most famous of Chablis' vineyards. The vineyard covers 26 hectares of relatively steep hillside with an exposure south/southeast. Domaine Billaud-Simon's plot is approximately .4 hectares. Soils here well drained and are made up primarily kimmeridgian (clay and limestone).
Vinification: Manual harvesting is carried out at optimum ripeness levels (between 12 and 13°). The grapes are pressed in our pneumatic press and the musts then undergo cold maceration for a 5 to 7 day period before being settled and vinified. The alcoholic fermentation lasts between 15 to 18 days at the Domaine. The malolactic fermentation is usually initiated in December. The wine is aged for around 14 months including a period of time in French oak barrels if necessary. The wine is racked twice before being bottled in late autumn.
A distinguished wine with a deep yellow hue and green reflections. The delicate nose discloses mineral notes, honey, citrus and white fruits. The palate is powerful, dense and fleshy with a lively acidity. A saline edge and mineral notes linger on the finish.
Score: 95 PointsWine Spectator Author: Bruce Sanderson
A ripe style, this white features hints of vanilla and lanolin detailing the core of peach, apple and mineral. Opulent, with good cut and a lingering aftertaste of ripe fruit and stone. Though balanced, this will benefit from a year or two of aging. Best from 2018 through 2029.
"(done entirely in stainless steel): Pale bright yellow. Very ripe if slightly reduced nose offers scents of apple, quinine, mint and metallic minerality. Dense, dry and rich if a bit youthfully disjointed today, with saline and wet stone flavors dominating. Today the wine's reduction blocks its purity of flavor. The dry finish dusts the palate with stone. In contract to the Vaudsir, this one is tricky to taste today."
"There is an ample amount of mineral reduction present on the citrusy and notably floral nose that also displays an abundance of Chablis character that continues onto the concentrated, powerful, intense and highly energetic palate impression while delivering stunningly good depth and length. As much as I like the Preuses and Blanchots, there is just another dimension present here and this should be remarkable once it achieves its full maturity. Bravo."
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