Chablis Vaudésir Grand cru
2022
Domaine Billaud-Simon has been producing Chablis wines since 1815 and are known for their mineral driven, pure, elegant and fresh Chablis. The Domaine was created by Charles Louis Noël Billaud in 1815 following his return to his family’s land from the Napoleonic wars. His wines quickly garnered a reputation for quality wines. The Domaine’s vineyard holdings grew quite considerably in the 1930’s following the marriage of Charles Louis’ grandson, Jean Billaud to Renée Simon. Jean...
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The grapes are picked and sorted manually on a vibrating sorting table to retain only the healthiest fruit. The grapes are drained naturally before being pressed using a pneumatic press gently to extract the juices and conserve as much aroma as possible. Static cold settling of the musts for 12 to 24 hours in stainless steel vats to obtain a bright, clear juice. Alcoholic fermentation is followed by malolactic fermentation, both natural, in stainless steel vats. 15 to 18 months in stainless steel vats in order to preserve freshness and minerality. The wine is racked twice before being bottled at the end of Autumn.
Pale yellow hue with clear, green glimmers. The complex nose reveals delicate aromas of white flowers (acacia and lime blossom), vanilla and honey. The palate is well-structured and combines a rich structure and lively acidity.
Sunny, warm, toasty and plenty of acidity. A grand cru with power yet retains plenty of finesse and purity. Partly matured in barrel, the oak is certainly evident, although Olivier Bailly says the wood will virtually disappear after a year in bottle.
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(from 3 parcels totaling .71 ha that come from both sides of the appellation). Here too there is a vague whiff of exotic fruit lurking in the background of the moderately oaked nose of mineral reduction, pretty floral and ample spice wisps. There is excellent punch to the markedly finer if much less powerful and imposing middleweight flavors that exude a subtle minerality on the lingering, firm and built-to-age finale. This needs to develop more depth but that should not be a problem if it’s allowed at least a few years of cellaring.
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