For the 2023 Domaine Billaud-Simon Chablis (village appellation), the published professional reviews available so far are:
| Critic |
Score |
Highlights |
| Decanter (Charles Curtis MW) |
92/100 |
Lemon peel, white flowers, silky texture, balanced acidity, finesse, classic Chablis expression. |
| Allen Meadows (Burghound) |
88/100 |
Granny Smith apple, lemon rind, mineral character, good concentration and length. The sample had been bottled only three days before tasting, which the reviewer noted likely affected the wine. |
General critical consensus
The 2023 village Chablis from Domaine Billaud-Simon is viewed as:
- A classic, terroir-driven Chablis with citrus, white flowers, and saline minerality.
- Slightly richer than some cooler vintages due to the warm 2023 growing season while maintaining freshness.
- Medium-bodied with restrained oak (approximately 25% barrel-fermented in the final blend according to the estate).
Current professional score range: 88–92 points, with 92 points from Decanter being the strongest published endorsement.
Domaine Billaud-Simon was founded in 1815 by Charles Louis Noël Billaud upon his return from the Napoleonic Wars. He planted vines on his family holdings, which were later expanded through the marriage of his relative Jean Billaud to Renée Simon in the 1930s. Situated behind high walls near the river Serein, the winery is now helmed by Jean’s son, Bernard. Known as one of the top producers in Chablis, Billaud Simon’s 20 hectares include vineyards in 4 of the 7 Grand Crus: Blanchots, Les Clos, Les Preuses, and Vaudésir, and four leading Premier Crus: Fourchaume, Mont de Milieu, Montée de Tonnerre, and Vaillons. They also make AC Chablis of exclusively from estate fruit in the Kimmeridgean soils surrounding their 1er and Grand Cru vineyards.
At the age of 18, Bernard Billaud left Chablis for Paris to study fine art. He made a successful career in communications consulting, while continuing to find time for his artistic pursuits of painting, sculpture and jazz music. Eventually however the family biz siren song lured him back to Chablis in 1991 where he made it his mission to ratchet up the quality of the wine. He wanted to produce classically styled, ethereal Chablis of delicacy.
Bernard completely overhauled the winery at Billaud-Simon, installing a pneumatic press, all new tanks, and the most modern fermentation equipment available. Although they now have state of the art technology, they maintain an important balance with traditional practices. This includes the use natural yeast for fermentation, and natural advancement into malo. Most wines are vinified and matured in stainless and don’t see any wood. There are two exceptions: Premier Cru Mont de Milieu Vieilles Vignes and Grand Cru Blanchots Vieilles Vignes, which each see some large oak. Light fining and filtration result in Chablis of elegance, purity, balance and freshness. They are delicious when young, and even more beautiful with age.
