Billaud-Simon was founded in 1815 and is now owned by the Faiveley family, a famed Burgundy producer. The estate encompasses 17 hectares which are all centred around the village of Chablis itself, and they have plots in 4 Chablis Grand Crus and 4 Chablis Premier Crus too. This Chablis is from both their own vineyards and from vineyards of other growers in the area. Billaud-Simon are renowned as having some of the best and highest quality Chablis made in a very crisp, mineral style by winemaker Olivier Bailly, with little or no oak in order to maintain and showcase their natural quality. 13% ABV.
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This is a clean, aromatic and lively take on the Chardonnay grape which is enjoyable by itself but also pairs superbly with a fresh salad and a variety of seafood/oyster dishes. Try with mushroom or vegetable soups such as potato and leek, or mushroom pie. Or, if available, Gougeres (Chablis’ tasty cheese pastries). Chablis can also match very well with poultry such as chicken or turkey, undressed and with all the trimmings or with a creamy sauce that offsets Chablis typically firm acidity.