Domaine Samuel Billaud - Chablis 1er Cru "Montée de Tonnerre" 2023

This 1er Cru Montée de Tonnerre is mineral, complex and deep.

Samuel Billaud is considered to be one of the select few outstanding producers in Chablis. Testament to this is Samuel’s ability to draw out the unique characteristics of each of his fantastic terroirs. His wines have a distinctive elegance, balance and complexity that is seldom achieved with such precision. There are two vineyards used to make this wine. One located in the Haut-Chapelot part of Chablis with vines of 35 years of age and the other located in Montée de Tonnerre also with very old vines. 25% of the wine is matured in 600 litre oak barrels to add subtle richness.

The 2023 Chablis 1er Cru Montée de Tonnerre is sourced from the Chapelot and Montée de Tonnerre lieux-dits, planted in 1976 and 1971, respectively. Aged 80% in tank and 20% in used 500-liter barrels for 18 months, it soars from the glass with a rich bouquet of apricot, beeswax, pear and grapefruit zest. Full-bodied, textural and enveloping, it’s underpinned by tangy acidity and concludes with a long, chalky finish. Time will reveal its full potential. 91-93 points - Kristaps Karklins, Wine Advocate.

The 2023 Chablis Montée de Tonnerre 1er Cru has a vivacious bouquet that's more complex than the Montmains. It's delineated and focused with wonderful mineralité, scents of lime flower, citrus peel and orange blossom. The palate is very well balanced with a quicksilver line of acidity, fine depth and a harmonious, saline finish. The 2023 is beautiful. 93 points, Neal Martin, Vinous. 100% Chardonnay.

What we say

"The 1er Cru “Montée de Tonnerre” could be a Grand Cru considering its class and complexity. Samuel has two well-located vineyards emphasizing the depth and length of this wine. This should be in every Chablis lover’s cellar!"

Technical notes

At Domaine Samuel Billaud the grapes are harvested by both hand and machine for the Petit Chablis and Chablis and only by hand for the 1er Cru and Grand Cru vineyards. In the vineyard, the yields are managed strictly to accentuate the concentration of the grapes. The harvest date is of vital importance in this regard and Samuel chooses the date without any compromise. As a result it can sometimes take up to four weeks to harvest his plots. This ensures that every plot is at optimal ripeness. Once picked, the grapes are quickly brought to the winery and pressed in the pneumatic press. Then the juice undergoes its alcoholic fermentation in small stainless steel tanks. The malolactic fermentation is done for 25% in 600 litre oak barrels and matured for 12 months on fine lees.