Domaine Samuel Billaud - Chablis Grand Cru "Vaudésir" 2023

This Grand Cru Vaudésir has a vibrant complexity and a great volume.

Samuel Billaud is considered to be one of the select few outstanding producers in Chablis. Testament to this is Samuel’s ability to bring 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. The two plots of Grand Cru Vaudésir are located in the southwest side of Chablis, which is colder than the southeastern side. This results in the grapes ripening earlier. By blending the two plots, Samuel is adding complexity to the wine.

Sourced from from east- and west-facing parcels, uniting the perfume and texture of east with the cooler, more mineral profile of west (especially beneficial in warm years like this, to support the acid backbone), Samuel Billaud's 2023 Chablis Grand Cru Vaudésir is opening in the glass to reveal a bouquet of apricot, dried white flowers, pear and tangerine zest. Full-bodied, layered and multidimensional, with good tension and grip, it’s beautifully balanced, concluding with a persistent finish. 94-96 points - Kristaps Karklins, Wine Advocate. 100% Chardonnay.

What we say

"The Grand Cru Vaudésir is showing its youth and energy right now. It is powerful, really fine and pleasurable. The Vaudésir usually is richer but Samuel’s blend of differently located vineyards proves to be bringing extra freshness to it. It is superb Grand Cru."

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 and malo-lactic fermentation partly in small stainless steel tanks and 400 litres barrels. Finally, the wines are matured for 12 months on fine lees in stainless steel tanks.