Chablis 1er Cru Fourchaume 2017

Domaine Billaud-Simon


The Chablis wine region stretches along the Serein valley and across 19 communes. Chablis, known as the “Golden Gate of Burgundy”, is dedicated to the production of a clear, aromatic, fresh white wine whose name is synonym of “minerality”.

Terroir: Sourced from a small .25 acre plot within the heart of Fourchaume. Exposure here is along the same south/southeast slope as the Grand Cru’s just to the east. Soils are mainly kimmeridgian (clay and limestone) soils.

Vinification: Manual harvesting is carried out at optimum ripeness levels (between 12 and 13°). The grapes are pressed in our pneumatic press and the musts then undergo cold maceration for a 5 to 7 day period before being settled and vinified. The alcoholic fermentation lasts between 15 to 18 days at the Domaine. The malolactic fermentation is usually initiated in December. The wine is aged for around 14 months including a period of time in French oak barrels if necessary. The wine is racked twice before being bottled in late autumn.

Average Age of Vines: 34 years
Annual Production: 16,900 bottles

Additional Information

White gold color with delicate pale green reflections. The elegant nose offers intense fruit aromas. The attack is fresh and clean with mineral and citrus notes on the well-balanced palate. The finish is remarkably persistent. This intensely aromatic Chablis is a pure pleasure to drink.

Technical Details

  • Appellation: Chablis
  • Winemaker: Olivier Bailly
  • Sustainability: Sustainable Practices
  • Soil: Kimmeridgian
  • Vineyard Acreage: .25 acres
  • Avg Vine Age: 35+ years
  • Alcohol: 13%
  • Avg Production: 17,000 bottles
  • Sizes Available: 750ml
  • Pack Size: 6/750ml
  • Varietals: 100% Chardonnay

Recent Press

  • Score: 91 Points

    The Wine Advocate Author: William Kelley
    Date: Friday, August 30, 2019
    "There are only some fifty cases of the 2017 Chablis 1er Cru Fourchaume, but the wine has turned out well, exhibiting notes of apple, peach and orange mingled with nuances of beeswax and pastry cream. On the palate, it's medium to full-bodied, satiny and structured, with good concentration and vibrant acids."

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