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: 93 PointsVinous Author: Stephen Tanzer
(made in two barrels and the rest stainless steel): Bright light-medium yellow. Peach and spice aromas are complicated by saline sea spray and iodine. Thick but not at all heavy; a step up from the other 2015s here in urgent fruit and savory minerality. This seamless wine boasts real energy and bulletproof material. The spicy, saline, rising finish saturates the palate. The yield here was just 21 hectoliters per hectare, according to Bailly. This wine was quite dry and strict last year but has turned out well, even if it will require patience.
An attractively fresh nose features notes of mineral reduction, green fruit, tidal pool and iodine nuances. There is both good vibrancy and intensity to the admirably well-concentrated flavors that possess focused power and detail on the beautifully long finish. This is finer than it usually is as it's sleekly muscular rather than robust and one that should also repay up to a decade of cellaring.
(just three barrels of this juice, two of oak and one of stainless steel): Penetrating aromas of menthol, spearmint and white pepper suggest a slightly volatile element. Supple on entry, then lemony and dry in the middle palate, showing modest real flavor intensity. Turns distinctly tart-edged on the back end. Bailly pointed out that Clos is always strict at this stage of its development, but I was not happy with this sample and look forward to tasting this wine next year in its finished form.
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