Domaine Samuel Billaud - Chablis 1er Cru "Montée de Tonnerre" 2024

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.

There is great purity to this, with implicit minerality, limey fruit and seashells. Dense, compact minerality and limey flavors with pretty dense character. Vertical, really long and crystalline. 56 years old vines from the two climats: Chapelot and Montée de Tonnerre. Drink or hold. 95 points - James Suckling.

Another pale colour. The bouquet indicates just a little more ripeness. This is just exactly what one hopes for from this vineyard. A little more succulence, a little more flesh, but still the classical marine backbone. Drives on at the finish. Excellent. Drink from 2029-2034. 92-95 points - Jasper Morris, Inside Burgundy. 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.