Billaud-Simon Chablis Les Preuses Grand Cru
Billaud-Simon Chablis Les Preuses Grand Cru
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Light yellow in color with golden reflections. The nose is rich yet delicate with mineral, creamy, floral and slightly iodized notes combined with a touch of honey and dried fruits. The palate reveals a direct attack and a powerful, well-honed and distinctive mid-palate. This wine offers a remarkable reflection of its clay terroir. Aromas of citrus blend harmoniously with mineral and iodized notes from its outstanding terroir.
Burghound 92-95: In the same fashion as the Les Clos, very generous wood influence stops just short of overshadowing the attractively spicy and floral nose of shellfish, sea breeze and quinine. The medium-bodied flavors are rich to the point of opulence thanks to the abundance of sappy dry extract that also serves to buffer the firm acid spine shaping the wonderfully complex, persistent and balanced finale. This is oakier than I prefer but the density is such that if given time, it should successfully integrate. Excellent.
Decanter 94: Billaud-Simon always produces a super-classy Les Preuses. A more restrained, racy style of grand cru. Less wood evident here, which lets the ripeness of the fruit shine through. Very nice acidity. Lots of enjoyment and mineral notes to finish. Long and elegant. 70-year-old vines from one plot. Three barrels used in 2022, with a small proportion (13%) of new oak.
Burghound 92-94: A much more subtle dollop of wood can be found on the cool, airy and elegant, even wafting, nose that blends notes of white orchard fruit, acacia, mineral reduction and shrimp shell nuances. The strikingly textured medium-bodied flavors also brim with sappy dry extract while displaying focused power on the equally compact, youthfully austere and lingering finish. This is very classy.
Decanter 94: Les Preuses is the iconic wine of Billaud-Simon, and it will not disappoint in 2023 with its aromas of pomelo, ripe pear and nectarine. The texture is silky but still substantial; there is plenty of fresh acidity but no tartness, and the finish lingers on with a hint of marzipan. The wine comes from nearly 0.75ha of low-yielding old-vine grapes that are gently pressed and fermented on selected yeast. The wine is impressive now, but it will blossom within three to five years in bottle and should drink well for 20 years after that.