Billaud-Simon is a historic Chablis domaine, with roots dating back to 1815 (though ownership has changed over the years, and it’s currently owned by Faiveley). While it doesn’t receive the same attention as producers like Raveneau or Dauvissat, it remains a benchmark terroir-driven producer and IMHO a solid value — for example, this ‘21 Vaudesir GC retails for around $150-160 USD in the USA, which is slightly less than Dauvissat’s 1er Crus and about half of Raveneau’s basic Chablis.
Their holdings include 4 of the 7 Chablis Grand Cru climats, and Vaudesir (a name which Billaud-Simon claims derives from *la vallée de tous les désirs* — “the valley of all desires”) is considered one of the most elegant and one of the estate’s flagships.
2021 was a cool, frost-affected vintage in Chablis that produced wines with lower yields, but with bright acidity and a more classical profile than several recent, warmer vintages. The juice was fermented with indigenous yeasts, elevage was primarily in stainless steel with a bit of older oak, and comes in at 13% ABV.
**Tasting Notes:** Pale gold color. Nose if lemon zest, green apple, white blossom, oyster shell, chalk, and a hint of peach. Medium-bodied with bright acidity and salinity increasingly showing with air. Long, chalky, and citrusy finish. Still young, and will almost certainly get even more interesting in 3+ years, but it’s already showing precision and elegance. Lovely, textbook example of Chablis GC.
Ill_Can_768
grand cru chablis and no notes posted yet? come on man dont leave us hanging
Existing_Guess_8236
I’m thinking: was it too early to open a grand cru from 21?
obsequiouscreator7
That wax capsule looks pristine, which is always a good sign. Vaudésir is one of those Grand Cru climats that doesn’t get the hype of Les Clos or Les Preuses but punches well above its weight for elegance. The 2021 vintage is going to be fascinating to track because of that frost impact, lower yields meant more concentration in whatever fruit made it through.
I would probably hold this another couple years if I had a case, but cracking one early to gauge where it’s at makes sense. Billaud-Simon under Faiveley has been quietly producing some of the better value Grand Crus in Chablis, and the chalky saline finish on these is what makes them so perfect with oysters or a plate of fresh shellfish.
How long did you let it breathe before the first pour?
4 Comments
Billaud-Simon is a historic Chablis domaine, with roots dating back to 1815 (though ownership has changed over the years, and it’s currently owned by Faiveley). While it doesn’t receive the same attention as producers like Raveneau or Dauvissat, it remains a benchmark terroir-driven producer and IMHO a solid value — for example, this ‘21 Vaudesir GC retails for around $150-160 USD in the USA, which is slightly less than Dauvissat’s 1er Crus and about half of Raveneau’s basic Chablis.
Their holdings include 4 of the 7 Chablis Grand Cru climats, and Vaudesir (a name which Billaud-Simon claims derives from *la vallée de tous les désirs* — “the valley of all desires”) is considered one of the most elegant and one of the estate’s flagships.
2021 was a cool, frost-affected vintage in Chablis that produced wines with lower yields, but with bright acidity and a more classical profile than several recent, warmer vintages. The juice was fermented with indigenous yeasts, elevage was primarily in stainless steel with a bit of older oak, and comes in at 13% ABV.
**Tasting Notes:** Pale gold color. Nose if lemon zest, green apple, white blossom, oyster shell, chalk, and a hint of peach. Medium-bodied with bright acidity and salinity increasingly showing with air. Long, chalky, and citrusy finish. Still young, and will almost certainly get even more interesting in 3+ years, but it’s already showing precision and elegance. Lovely, textbook example of Chablis GC.
grand cru chablis and no notes posted yet? come on man dont leave us hanging
I’m thinking: was it too early to open a grand cru from 21?
That wax capsule looks pristine, which is always a good sign. Vaudésir is one of those Grand Cru climats that doesn’t get the hype of Les Clos or Les Preuses but punches well above its weight for elegance. The 2021 vintage is going to be fascinating to track because of that frost impact, lower yields meant more concentration in whatever fruit made it through.
I would probably hold this another couple years if I had a case, but cracking one early to gauge where it’s at makes sense. Billaud-Simon under Faiveley has been quietly producing some of the better value Grand Crus in Chablis, and the chalky saline finish on these is what makes them so perfect with oysters or a plate of fresh shellfish.
How long did you let it breathe before the first pour?