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.
(aging in what Olivier Bailly described as 15-hectoliter stainless steel barrels; he noted that he was lucky to have purchased some small cuves for the 2016 harvest): Bright light-medium yellow. Knockout nose combines aromas of fresh apricot, musky ginger, crushed rock and scallop shell; no shortage of lift here! Very concentrated, dense, masculine wine with a touch of sweetness swallowed up by saline minerality (the acidity here is 4.4 grams per liter). Finishes powerful, tactile and very long, almost austere in spite of its hint of sweetness but not particularly phenolic. This is much less delicate than the Valmur and Vaudsir yet still wonderfully fine-grained and silky. The yield here was just 10 hectoliters per hectare due to frost, said Bailly, adding that this site hadn't frosted for decades.
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