Billaud-Simon Chablis Vaudésir Grand Cru 2022

95 points Christy Canterbury, MW (TimAtkin.com): "The domaine owns three plots, though the small one at the back of the valley (0.11ha) was pulled out in 2022. The Vaudésir has been raised in a mix of barrel and tank. One of the paler colours and steelier noses, which is what we want from Chablis. A mix of white fruit and flowers, then with a more powerful bite to finish, still pure white fruit but assisted by some spice. Long, complex and powerful. Drink from 2028-2038. Tasted: July 2023. (2024)"

95 points La Revue du Vin de France: "In Grand Cru, Vaudésir combines ripe fruit with a more mineral dimension. The palate confirms this duality between the softness of the attack and the telluric force that emerges in the finish. (2025)"

94 points Jasper Morris, MW: "Lemony colour. A touch of the wet wool reduction, more usual on a wine with greater age, but not in itself suggesting evolution. This wet wool aromatic is really just a sulphur compound, I believe. Then very spicy behind with a raft of white fruit energy and good acidity. Hangs on in well, plenty of latent concentration, just closed at the moment. Drink from 2028-2038. Tasted Jul 2024."

93 points Andy Howard, MW (Decanter): "Sunny, warm, toasty and plenty of acidity. A grand cru with power yet retains plenty of finesse and purity. Partly matured in barrel, the oak is certainly evident, although Olivier Bailly says the wood will virtually disappear after a year in bottle. Drinking Window: 2025-2032. (10/18/23)"

92 points Allen Meadows (Burghound): "(from 3 parcels totaling .49 ha that come from both sides of the appellation). Very generous wood frames overtly exotic-suffused nose of mineral reduction, white peach, apricot, pretty floral and ample spice wisps. There is excellent punch to the refined middleweight flavors that exude a subtle minerality on the lingering, firm and built-to-age finale. This too needs to develop more depth so more cellaring is in order plus it should help to better integrate the wood as this is pretty oaky today. Drink: 2030+. (Oct 2024)"