Samuel Billaud

After parting ways with Domaine Billaud-Simon after some 20 years, Samuel Billaud has established his own state-of-the-art winery in central Chablis, where he is ably vinifying the fruit of some four hectares of estate vineyards, supplemented by purchased grapes.

Manual harvesting of ripe but bright fruit is the rule here, followed by fermentation at 16 degrees to 20 degrees Celsius in tank and inconspicuous wood and maturation for 15 to 18 months on the lees for the premiers crus. These are bright, nervy expressions of Chablis with plenty of concentration and length.

Producing classy wines of crystalline purity, this address already belongs on any list of Chablis's best.