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White dry
A cuvée in which pronounced minerality, freshness and a clear sense of terroir play the leading roles. This is a classic Chablis-style wine, combining the fruit character of ‘Chardonnay’ with the mineral character imparted by Kimmeridgian limestone.
The nose reveals notes of lemon, grapefruit and other citrus fruits, complemented by white flowers, green apples and subtle flinty minerality. The aroma is fresh and restrained, while the mineral notes add further depth and tension.
On the palate, the wine is medium-bodied, with a silky texture and lively acidity. Flavours of citrus fruits and green apples are complemented by mineral notes of chalk and wet stone. The finish is long, dry and clean, maintaining a balance between fruit, acidity and minerality.
The wine is made from ‘Chardonnay’, with vines growing on southeast-facing Kimmeridgian limestone slopes. This soil, composed of limestone and marl containing marine fossils, is one of the key elements behind the classic Chablis character. The wine is aged for 14–16 months in stainless-steel tanks.
Serve at a temperature of 10–11 °C; pairs well with oysters, butter-fried scallops, and oven-baked sea perch with lemon sauce.
Domaine Billaud‑Simon is one of the oldest and most influential estates in the Chablis region, founded in 1815 by Charles Louis Noël Billaud. Since 2014, the estate has been part of the Domaine Faiveley family, yet it has preserved its two-century-old tradition and distinctive style. The wines are known for their refinement, structure, and pure ‘Chardonnay’ character, representing the classic Chablis style.
Vineyards
The estate cultivates about 17 hectares, including 4 Grand Cru and 4 Premier Cru parcels (such as Montée de Tonnerre, Fourchaume, and Vaillons). The vines grow on Kimmeridgian limestone and clay soils, which give the wines their distinct minerality. The estate follows sustainable viticultural practices, including manual harvesting and minimal herbicide use.
Wine Style
Domaine Billaud‑Simon aims to craft clean, mineral-driven Chablis with a perfect balance of acidity and fruit expression. The wines are elegant, refined, and expressive, both in youth and with age. Fermentation takes place in stainless steel tanks, while certain Premier and Grand Cru wines are partially aged in older oak foudres, allowing for subtle and minimalist oak integration while preserving fruit purity.
Ageing and Drinking Window
The estate’s core wines are aged for 14–16 months in stainless steel, while select Premier and Grand Cru cuvées see partial ageing in old oak. These wines are pleasant to drink young, but also possess excellent ageing potential—5 to 15 years, and up to 20 years for Grand Cru labels.
