Domaine Billaud-Simon Chablis 1er Cru Les Vaillons 2016
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: Sourced from a 3 hectare plot within Vaillons. Exposure is south/southwest with kimmeridgian (clay and limestone) soils.
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.
Additional Details edit
Bright, clear color with a golden core. This intensely aromatic 1er Cru reveals ripe citrus fruits and white flowers. The palate is remarkably seductive with a lively attack. Its refined aromas linger on the palate and disclose plenty of fruit and a delicate acidity which gives a pleasant sensation of freshness.
- Appellation: Chablis
- Winemaker: Olivier Bailly
- Sustainability: Sustainable Practices
- Soil: Kimmeridgian
- Vineyard Acreage: 3ha
- Avg Vine Age: 35+ years
- Yield: textinput
- Alcohol: 13%
- Ttl Acidity: textinput
- Residual Sugar: textinput
- Avg Production: 17,000 bottles
- Sizes Available: 750ml, 375ml
- Pack Size: 6/750ml, 12/375ml
- UPC Code: Inquire
- Varietals: 100% Chardonnay
Recent News edit
Author: Stephen Tanzer
Date: Tuesday, August 1, 2017
(80% cuve but there are also a few fts and two demi-muids): Light-medium yellow. Fresh apricot and yellow peach aromas are accented by ginger, white pepper and herbs. Suave, brisk and minerally, showing lovely inner-mouth floral lift, not to mention a complementary touch of oak. Nicely dry and spicy, and well-delineated, but in an essentially round, easygoing style and a bit less saline than the Fourchaume. These old vines produced a healthy crop of 50 hectoliters per hectare in 2016, according to Bailly.