The new winery lies in the heart of Chablis and used to belong to Stéphane Moreau-Naudet. It is set up so that Billaud only needs to pump his wines once, then gravity does the rest. The rest of the facilities consist of brand new stainless steel tanks and underground storage for barrels.
The recently purchased hectarage includes land in the grand crus Les Clos, Vaudésir, Montée de Tonnerre, Mont de Milieu, Séchet, and in the village level vineyards Les Pargues and Chapelot, as well as a Petit Chablis parcel directly to the north of Les Clos. He is also sourcing fruit from the grand crus Blanchots, Valmur, and Bougros. Due to his deep roots in Chablis, Samuel is able to purchase grapes from some of the finest, most well-established growers.
In the cellar, the premier and grand cru wines see about 15% new wood in the form of large 450 and 600 L barrels, which offsets any overt “oakiness.” The rest is fermented in small stainless steel tank.
