Domaine Samuel Billaud is one of the Chablis winemaking gems managed by a prominent vigneron Samuel Billaud. He pays great attention to the quality of grapes, whether they come from his own vineyards or his trading activity. The vines of the estate are cultivated according to organic principles but haven't been certified yet.

The wines of Samuel Billaud are satiny, enveloping and multidimensional, with huge depth and notes of citrus.

Top wines are Chablis Grand Cru Les Clos, Chablis Grand Cru Vaudésir and Chablis Grand Cru Valmur. The Chablis Grand Cru Les Clos 2019 and Chablis Grand Cru Vaudésir scored 95+ and the Chablis Grand Cru Valmur 2019 scored 95 by the Wine Advocate.

Robert Parker’s tasting notes on the Chablis Grand Cru Les Clos 2019: “Unwinding in the glass with notes of lemon oil, nutmeg, clear honey, apple blossom, fresh bread and oyster shell, the 2019 Chablis Grand Cru Les Clos is full-bodied, deep and layered, with huge reserves of concentration that are framed by lively acids and chalky extract. Racy and saline, it's a muscular but precise Les Clos that will demand a bit of patience.”

Domaine Samuel Billaud is managed by Samuel Billaud. The Billaud family is one of the oldest winemaking families in Chablis; Samuel Billaud is the sixth-generation winemaker. From 1985 to 2009, he was the winemaker of the family estate - Domaine Billaud-Simon.

In June 2010, Samuel Billaud founded his own merchant-winemaker house. Later, in September 2014, he acquired 4 hectares of vineyards from the family estate, among them remarkable Les Clos and Vaudésir.

Since 2015, Samuel Billaud's wines have been made in a new winery with a modern, technical design and new presses and sorting tables.

The vineyards of Domaine Samuel Billaud are cultivated according to organic principles but haven't been certified yet. Samuel Billaud takes great care about soils and vines' health to bring in quality wines. In order to minimize the yields and ensure optimal ripeness of grapes, Guyot pruning is carried out.

Harvesting is manual; grapes are transported in small containers.

In the winery, the grapes are sorted on the sorting table and pressed with the help of a pneumatic press. After that, the must is settled at low temperature in temperature-controlled tanks. For specific premiers crus and grands crus, fermentation takes place in 450-litre barrels to gain the optimal exchange between the container, the lees, the wine and oxygen.

Maturation is conveyed on fine lees and lasts from 12 to 18 months, depending on the appellation. After that, the wines are racked and transferred to stainless steel vats for 4 to 6 months, where they are stabilized naturally.