Billaud-Simon Chablis Grand Cru Les Clos 2023

96 points Christy Canterbury, MW (TimAtkin.com): "An incredible wine that comes from domaine vines replanted in 2018—their second harvest—and two barrels of négoce wine. Citrus peels, chamomile, Greek yogurt and Saltine crackers fill up the dense but polished palate. Olivier pointed out that it's pH is 3.6, but it shows surprising tension—especially in the über-chalky texture—and focus nonetheless. (2025)"

93 points/'Outstanding,' Allen Meadows (Burghound): "(from a .37 ha parcel of vines planted in 1966; 50% wood). Subtle wood plays easily allows the overtly floral-suffused aromas of oyster shell, algae, green apple and mineral reduction to shine. The sleek, intense and stony broad-shouldered flavors are also quite seductive thanks to the abundance of sappy dry extract that buffers the firm acid spine shaping the youthfully austere and beautifully long finish. This decidedly compact effort is a very dense 2023, indeed it's almost thick, but the palate impression remains vibrant and balanced. Drink: 2033+. (Oct 2025)"

93 points Charles Curtis, MW (Decanter): "Les Clos from Billaud-Simon is a somewhat imposing wine at first. The aromas develop with a bit of time in the glass to show ripe Golden Delicious apples, apricots and acacia blossoms with hints of smoke and spice. The texture is dense and almost meaty, but it shows the substance to age well. Most (80%) of the grapes are from domaine parcels and the balance is brought in; they are fermented half in tank and half in cask before ageing. Drinking Window: 2027-2050. (5/23/24)"

93 points Bruce Sanderson (Wine Spectator): "[$191 list] This is sleek and succulent, its peach, apple, lemon and mint flavors embedded in the refined structure. There’s an underlying mineral note, and this remains long on the finish. Drink now through 2033. 19 cases made, 9 cases imported.(12/31/25)"