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Samuel Billaud Chablis Premier Cru Montee de Tonnerre 2016

  • TA94
  • RP93
  • BH92
750ML / 13% ABV
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  • RP93
  • BH93
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750ML / 13% ABV

Winemaker Notes

Minerality and salinity define this premier cru that could be a Grand Cru; perfect with grilled or poached fish, eggs cooked in white wine or goat cheese and salad.

Critical Acclaim

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TA 94
Tim Atkin

There are two parcels here - one in Chapelots, the other in Montée de Tonnerre itself -

contributing to another impressive release from Samuel Billaud. Aged with 20% older wood,

it’s driven by acidity and fruit purity, with lemon and lime zest and floral top notes. 2019-23.

RP 93
Robert Parker's Wine Advocate
The 2016 Chablis 1er Cru Montee de Tonnerre comes from two parcels, one in the titular vineyard and the other in Chapelot, not far from Raveneau. It has quite a stern, focused, flinty bouquet that needs coaxing from the glass. The palate is (again) well balanced with a fine line of acidity. There are subtle notes of white peach and orange zest in situ, although perhaps not quite exuding the persistence of the Mont de Milieu on the finish. Still, this will merit three or four years in bottle.
Range: 90-93
BH 92
Burghound.com
There is a bit more classic Chablis character present on the lemon zest, white fruit and sea breeze aromas. The attractively textured medium-bodied flavors are more refined but not quite as intense on the less powerful if equally persistent finish. It will be interesting to compare the Mont de Milieu and this once they are in bottle though at present I give a slender edge to the Mont de Milieu as the underlying material seems to be slightly better.
Barrel Sample: 89-92
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Samuel Billaud

Samuel Billaud

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Samuel Billaud, France
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Part of an esteemed Chablis family, Samuel Billaud struck out on his own in 2009 to found his eponymous domaine. He had previously been the winemaker at Domaine Billaud-Simon, which had been a shining light in the old school Chablis clubhouse of quality. Since the creation of his own label, Samuel has met with great success and moved into a new winery space in 2015 as well as purchasing four hectares of vines that had previously belonged to Domaine Billaud-Simon.

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. The 2015 vintage is the first for which he will have full control of the land for the entire year. He is also newly 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.

n 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.

The resulting range, from AC to Grand Cru, are layered wines rife with crunchy oyster shell and silex, and exhibit a range of flavor profiles from licorice to white peach to toasty baguette. This is top quality Chablis from a rising star producer – for white Burgundy lovers, these are not to be missed.

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Chablis

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The source of the most racy, light and tactile, yet uniquely complex Chardonnay, Chablis, while considered part of Burgundy, actually reaches far past the most northern stretch of the Côte d’Or proper. Its vineyards cover hillsides surrounding the small village of Chablis about 100 miles north of Dijon, making it actually closer to Champagne than to Burgundy. Champagne and Chablis have a unique soil type in common called Kimmeridgian, which isn’t found anywhere else in the world except southern England. A 180 million year-old geologic formation of decomposed clay and limestone, containing tiny fossilized oyster shells, spans from the Dorset village of Kimmeridge in southern England all the way down through Champagne, and to the soils of Chablis. This soil type produces wines full of structure, austerity, minerality, salinity and finesse.

Chablis Grands Crus vineyards are all located at ideal elevations and exposition on the acclaimed Kimmeridgian soil, an ancient clay-limestone soil that lends intensity and finesse to its wines. The vineyards outside of Grands Crus are Premiers Crus, and outlying from those is Petit Chablis. Chablis Grand Cru, as well as most Premier Cru Chablis, can age for many years.

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Chardonnay

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One of the most popular and versatile white wine grapes, Chardonnay offers a wide range of flavors and styles depending on where it is grown and how it is made. While practically every country in the wine producing world grows it, Chardonnay from its Burgundian homeland produces some of the most remarkable and longest lived examples. As far as cellar potential, white Burgundy rivals the world’s other age-worthy whites like Riesling or botrytized Semillon. California is Chardonnay’s second most important home, where both oaky, buttery styles and leaner, European-inspired wines enjoy great popularity. Oregon, Australia and South America are also significant producers of Chardonnay.

In the Glass

When planted on cool sites, Chardonnay flavors tend towards grapefruit, lemon zest, green apple, celery leaf and wet flint, while warmer locations coax out richer, more tropical flavors of melon, peach and pineapple. Oak can add notes of vanilla, coconut and spice, while malolactic fermentation imparts a soft and creamy texture.

Perfect Pairings

Chardonnay is as versatile at the table as it is in the vineyard. The crisp, clean, Chablis-like styles go well with flaky white fish with herbs, scallops, turkey breast and soft cheeses. Richer Chardonnays marry well with lobster, crab, salmon, roasted chicken and creamy sauces.

Sommelier Secret

Since the 1990s, big, oaky, buttery Chardonnays from California have enjoyed explosive popularity. More recently, the pendulum has begun to swing in the opposite direction, towards a clean, crisp style that rarely utilizes new oak. In Burgundy, the subregion of Chablis, while typically employing the use of older oak barrels, produces a similar bright and acid-driven style. Anyone who doesn't like oaky Chardonnay would likely enjoy its lighter style.

LSISAMU1602_2016 Item# 430843