Samuel Billaud Chablis - This is the time to try one of the best, with 10% off Samuel Billaud wines this week. These wines will impress now, or lay down a few bottles to enjoy in years to come. William Kelly sums up the wines perfectly.
“Samuel Billaud continues to cement his reputation as one of the town’s best half-dozen pro- ducers, crafting wines characterized by textural seamlessness and unerring precision.
Working with four hectares of organically farmed estate vineyards, supplemented by pur- chased grapes, manual harvesting of ripe but bright fruit is the rule here, followed by fer- mentation at 16 to 20 degrees Celsius in tank or inconspicuous wood, then maturation for 15 to 18 months on the lees for the premier cru and grand cru bottlings. Billaud observed that, in his experience, Chablis’s right bank fared better than its left, and he was able to re- tain more lees for his right bank cuvées.
This is a strong portfolio that avoids the vintage’s weak points and capitalizes on its strengths, and it will appeal to Chablis purists.”
- William Kelley, Wine Advocate
“Samuel Billaud continues to cement his reputation as one of the town’s best half-dozen pro- ducers, crafting wines characterized by textural seamlessness and unerring precision.
Working with four hectares of organically farmed estate vineyards, supplemented by pur- chased grapes, manual harvesting of ripe but bright fruit is the rule here, followed by fer- mentation at 16 to 20 degrees Celsius in tank or inconspicuous wood, then maturation for 15 to 18 months on the lees for the premier cru and grand cru bottlings. Billaud observed that, in his experience, Chablis’s right bank fared better than its left, and he was able to re- tain more lees for his right bank cuvées.
This is a strong portfolio that avoids the vintage’s weak points and capitalizes on its strengths, and it will appeal to Chablis purists.”
- William Kelley, Wine Advocate
