Billaud-Simon Petit Chablis is sourced from higher elevation vineyards throughout the appellation. Grapes are pneumatically pressed at the domaine and macerated at cool temperatures for a period of 5 to 7 days. Alcoholic and malolactic fermentations, and ageing all occur in stainless steel vat. The wine is aged for 9 months prior to bottling.
Attractive white gold color with delicate, pale green reflections. The nose offers citrus and white flowers. The palate is refined, smooth and rich. Everything is perfectly balanced: lively yet discreet, mineral without being dry, fruity yet refined.
(just finished its malolactic fermentation a couple weeks before my visit): Full yellow. Intriguing scents of musky yellow peach and honey. Full of gas but obviously fresh, with a gingery spice character intensifying the stone fruit flavors. This is carrying a healthy 4.6 grams per liter of acidity, according to winemaker Olivier Bailly.
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