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Chablis Premier Cru Les Fourneaux 2013

The Experience

Drink When...
Making an impression
Listen To...
Dedicated Follower of Fashion by The Kinks
Think About...
Premier Cru tastes goooood
Drink With...
Light white fish, grilled, with chard and lemon

The Oddbins Take

So Chablis. Right, it's bone dry, no oak, you might even say steely. Fetch it from a posh Premier Cru vineyard and then what happens? Tell you what, let's have a glass of that Chablis Premier Cru Les Fourneaux then, made especially for Oddbins by Samuel Billaud, and find out. OK: all your white flowers and lime are there on the nose, but there's something else, on the palate - it's more delicate and balanced, with a subtle fruitiness. It’s, well, elegant. A bit like you in your best frock/suit, sweetheart. So that's the difference, we suppose - normal Chablis: designer casuals, Premier Cru: that perfectly fitted dress/sharply tailored suit you only wear when you're really out to slay them. Sorted!

The Vital Statistics

Country
France
Region
Burgundy
Classification
AOC
Vintage
2013
Drink
Best Drunk Now & Over the Next 4 Years
Closure
Cork
Bottle Size
Regular - 750ml
Residual Sugar
1.9 g/l
13.0%
Alcohol Units
9.8

In stock

£29.00

£29.00

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The Style

Grape
Chardonnay (100%)
Body
Light Full bodied
Sweetness
Dry Sweet

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  • Chablis Premiere Cru - Billaud
Chablis Premiere Cru - Billaud

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The Billaud-Simon family first started crafting wines in Chablis around 180 years ago. They remain committed to finding the finest terroirs in the region.

The soils of Chablis' Premier Cru vineyards lie on the outskirts of the Paris Basin, a Jurassic geological formation whose opposing extreme can be found at the Dorset village of Kimmeridge. As a consequence the limestone and clay soils (which are also heavy with fossilised oyster shells) are known as Kimmeridgean. The grapes for this wine come from the slopes of the Premier Cru 'Les Fourneaux.'

Samuel Billaud took charge of winemaking at Domaine Billaud-Simon 20 years ago, and is known as one of the best winemakers in the region. In recent years he has struck out to make his own brand of Chablis, and assumes control of every aspect of its production, from growing the grapes to ageing the wine. He makes Chablis Jules Billaud exclusively for Oddbins.

Vinification takes place entirely in stainless steel tanks. The grapes are pressed and fermented using natural yeasts, and after a two week fermentation the wine is aged on its lees for nine months. It is then fined with bentonite before bottling.

Aromas of zesty lime and white flowers give way to a precise, light and delicately-fruited palate. The wine will enjoy cutting through a creamy chicken dish, but will feel more at home beside light white fish.


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