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2011 Domaine Billaud-Simon Chablis Vaudesir
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91(+?) Points | Stephen Tanzer's IWC - July/August 2013

(vinified in wood for the first time, including a bit of new oak):  Good bright, pale yellow with green highlights.  Aromas of white and yellow peach, wet stone, smoky minerals and vanilla.  Comes across as less obviously oaky than the Blanchots Vieilles Vignes, showing a distinctly brisk and penetrating character to its peach and caramel flavors.  This youthfully imploded wine boasts very good cut but today the bright acidity has not yet harmonized with the wood component.  Bernard Billaud made the change to vinification in oak because he always found this wine hard at the outset and slow to evolve; he felt that, done in wood, it would be less austere early on and would be drinkable in five or six years.  This wine is showing much more energy than a sample I tasted last spring from barrel but calls for several years of patience.

88 Points | Robert Parker's The Wine Advocate

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Domaine Pinson, Chablis
About Chablis

Wine lovers who have come to think of Chardonnay as weighty and thick will find Chablis a revelation. When grown in the cool clay-and-chalk soils around the sleepy town of Chablis, at the northern reach of Burgundy, Chardonnay is transformed into one of the world's most cerebral and distinctive white wines. With its brisk...
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Varietal Image

The best Chardonnays in the world continue to arrive from the region where the grape first emerged: the chalk, clay, and limestone vineyards of Burgundy and Chablis. While the origins of the grape were disputed for many years, with some speculating that the grape came all the way from the Middle East, DNA researchers at the University of California-Davis proved in 1999 that Chardonnay actually developed...
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