Description / Reviews
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 vineyards are on average 30 years of age and are located in the “Les Pargues”, “Le Chapelot” and "Les Quarts" climats.
"Their own three plots at the Chablis end of the vineyard, with old vines in two of the plots. The yield was only 45 hl/ha here even in 2023. Pale lemon colour. A very stylish complete nose, with its extra touches of white fruit and flesh. Excellent salinity behind, a real mineral crunch. Drink from 2027-2032." - 91-94 points, Jasper Morris, Inside Burgundy
"The 1er Cru “Mont de Milieu” is magnificent showing notes of fine exotic fruit. It is riper than the 1er Cru “Montée de Tonnerre”. The mouth fill is dense, driven and layered. It is one really impressive example of this climat." - Importer's Notes
"The 2023 Chablis Mont de Milieu 1er Cru underwent partial wood aging and was bottled in May 2025. This sports a clever, subtle reduction on the nose that releases energy into the aromatics. The palate is well defined with gentle grip and more depth than the Les Fourneaux. This is a little flinty in style, with quite the persistent finish. The 2023 has great potential." - 92 points, Neal Martin
"This delightful yellow-green wine boasts a complex aroma with hints of nectarine, kiwi and a salty mineral edge. Billaud explains that the high proportion of active calcium in the soil delivers a rich level of extract, but the texture is lively with crisp acidity. The grapes are from three parcels totalling 0.60ha; the oldest are 85 years old. Billaud uses the same techniques here as for his grands crus: 80% tank, 20% 500L barrels; 18 months' total maturation. This is a profound wine that will last at least 20 years." - 94 points, Charles Curtis
The grapes are harvested 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 in small stainless steel tanks. Finally, the wines are matured for 12 months on fine lees in stainless steel tanks.
