Biography

Samuel Billaud is part of an esteemed Chablis family, and former Head Winemaker at the iconic Domaine Billaud Simon. After a family feud regarding the sale of Domaine Billaud-Simon to Domaine Faiveley by his uncle, Samuel left and decided to go it alone. He has since built a new, state-of-the-art winery in the heart of Chablis and crafts excellent wines from village to Grand Cru level using both his own vines, as well buying in grapes from only the very best climats using his deep-rooted connections with vignerons in the village. Samuel is a rising star in Chablis, whose wines are held in the similar loft heights as Chablis royalty; Vincent Dauvissat and François Raveneau.

Q & A

Describe yourself in 3 words…

Passionate, meticulous, diligent.

How did you get started in the wine trade?

Through the family estate Domaine Billaud-Simon, where I worked for much of my early career. However, in 2009 I established my own winery and recovered my share of the family estate in 2014 after it was sold.

Can you describe your vineyards?

The Domaine is situated at the centre of the village of Chablis, with a cellar dating back to the 13th century. I have my own vineyard plots in Petit Chablis, Chablis, Chablis 1er Cru (Vaillons, Séchet, Mont de Milieu and Montée de Tonnerre) and Chablis Grand Cru (Vaudésir and Les Clos). The average age of my vines is 40 years, which is perfect for winemaking!

What goals in winemaking are you still working to achieve?

Every day I am working to produce wines of great purity, complexity, and finesse, that perfectly express the wonderful Chablis terroirs. I aim to work in an increasingly sustainable way, minimising my interventions in the vineyard.

Mindful winemaking (organic/biodynamic/sustainable) is becoming increasingly important to our customers, is this something you actively employ at the winery?

Of course, I try to produce my wines in an ever more sustainable way. I aim to keep my interventions in the vineyard to a minimum but allow myself the flexibility to make the necessary treatments on my vines should the vintage demand it. My new cellar has been designed in such a way as to permit working by gravity, which not only reduces the energy used in pumping, but also serves as a more delicate way of moving my wine around.

What are your thoughts on the perception of Burgundy in today’s fine wine market?

Burgundy is a significant region is today’s fine wine market, and deservedly so; there are countless fantastic producers working with excellent terroirs, especially in Chablis which becomes more and more renown. I believe that Burgundy merits the praise it receives, for the wonderful quality of wine that is produced here.

If you had to recommend just one of your wines to a customer, which would it be, and why?

Montée de Tonnerre – it is perhaps the most emblematic of the 1er Cru, giving truly impressive power and minerality.

If you could make wine anywhere else in the world, where would it be?

Having grown up in Chablis and working here my entire life, it is hard to imagine making wine anywhere else. Here I understand the climate, soils, and vines. However, with my Bourgogne d’Or label I work with grapes coming from mostly form the Mâconnais – I believe it would be interesting to make wine further south in Burgundy.

What is your favourite restaurant, and why?

Au Fil du Zinc in the centre of Chablis is a really great restaurant. However, I think I’m at my happiest when I’m sat in front of a plate of oysters…