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Tasting notes: Light straw yellow. It has a fine and very intense bouquet with floral and fruity notes, citrus and yellow fruit, followed by herbaceous and mineral hints. Good body but not heavy, thanks to the excellent balance of softness and hardness, which make it a harmonious and excellent drink. The finish is persistent and balanced.
Allen Meadows - Burghound 89-92/100.
"An elegant, admirably pure and airy nose freely offers up its aromas of green apple, lemon rind, oyster shell and iodine. There is again fine energy and detail to the equally saliva-inducing medium weight flavors that flash plenty of salinity on the complex, long and balanced finale. This too is excellent for its level.”
Vinous - 89-91/100.
"The 2020 Chablis "Grands Terroirs," from Les Pargues, Bas de Chapolot and Les Carts, is very primal on the nose, offering grapefruit, yellow flowers and a light flinty scent. The taut palate is vibrant and fresh with a fine bead of acidity. It gains weight with aeration and delivers a fresh, sea-spray-tinged finish. Just add your favorite seafood."
Part of an esteemed Chablis family, Samuel Billaud struck out on his own in 2009 to found his eponymous domaine. He had previously been the winemaker at Domaine Billaud-Simon, which had been a shining light in the old school Chablis clubhouse of quality. Since the creation of his own label, Samuel has met with great success and moved into a new winery space in 2015 as well as purchasing four hectares of vines that had previously belonged to Domaine Billaud-Simon. The new winery lies in the heart of Chablis and used to belong to Stéphane Moreau-Naudet. It is set up so that Billaud only needs to pump his wines once, then gravity does the rest. The rest of the facilities consist of brand new stainless steel tanks and underground storage for barrels. The recently purchased hectarage includes land in the grand crus Les Clos, Vaudésir, Montée de Tonnerre, Mont de Milieu, Séchet, and in the village level vineyards Les Pargues and Chapelot, as well as a Petit Chablis parcel directly to the north of Les Clos. He is also sourcing fruit from the grand crus Blanchots, Valmur, and Bougros. Due to his deep roots in Chablis, Samuel is able to purchase grapes from some of the finest, most well-established growers. In the cellar, the premier and grand cru wines see about 15% new wood in the form of large 450 and 600 L barrels, which offsets any overt “oakiness.” The rest is fermented in small stainless steel tank. The resulting range, from AC to Grand Cru, are layered wines rife with crunchy oyster shell and silex, and exhibit a range of flavor profiles from licorice to white peach to toasty baguette. This is top quality Chablis from a rising star producer – for white Burgundy lovers, these are not to be missed.
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