Saint-Romain 2023 Louis Billard

Tasting Note Saint-Romain 2023

Aromas of lemon zest and white peach come through first, with a sharper, more piercing scent, more akin to crushed stone than butter, lingering beneath. On the palate, Saint-Romain 2023 prioritizes intensity over opulence: tight fruit, acidity that cuts right through the center, and at 13.5% alcohol, there's no heaviness for heaviness' sake. A salty finish lingers. It's enjoyable now, but allowing it to age in the bottle for another year will enrich its texture.

Grape Varieties

Saint-Romain 2023 is a single-varietal white wine:

Chardonnay

In the cool, continental climate of Côte de Beaune, this grape turns lean rather than tropical. Instead of mango, you'll detect notes of citrus and chalk. Since Louis Billard picks for tension, the acidity leads the way, followed by the fruit flavors.

Cellaring Potential

It is acidity, not oak, that underpins this wine, and that very quality extends its aging potential. It is best enjoyed through 2032. Serve at 10-13°C. If served too cold, the citrus notes become muted. Decanting isn't necessary, but letting it breathe in an open glass for about 30 minutes allows the aromas to unfold more fully.

About Louis Billard

Starting a new Burgundy label with wines from Meursault, Volnay and Vosne-Romanée is not how it usually goes, but that is exactly what Louis Billard did with his debut 2022 vintage. He grew up in La Rochepot, where his family has made wine for five generations at Domaine Billard Père et Fils, then trained elsewhere first: two vintages at Domaine de la Romanée-Conti, the 2020 harvest at Domaine Georges Roumier, plus stints at Newton Johnson in South Africa and By Farr in Australia. There is no single estate here. Billard buys and farms a patchwork of plots from Saint-Aubin to Vosne-Romanée, tending the Côte de Beaune parcels himself, working only Chardonnay and Pinot Noir from vines of twenty to over sixty years. Some of his red wine barrels are ex-DRC, bought from his former employer. Precision and restraint define the style.

Terroir & Climate

Saint-Romain is situated in the Côte de Beaune region, at an altitude of between 280 and 400 metres , higher than any other village in the region,  in a side valley on soils consisting of limestone-marl mud and clay. The cool continental climate lends the local Chardonnay a lively vigour: it is less opulent than Meursault, but more taut, with a distinct acidity on the palate.

Winemaking

After whole-bunch pressing, the wine undergoes cold fermentation at 15-18°C for approximately 45 days. It is aged in oak barrels for 12 months, 25-35% of which are new oak, followed by 4 months of aging in stainless steel tanks.

Food Pairing

Acidity this bright wants fat to push against. Here are a few examples of excellent pairings:

• Roast chicken with cream sauce, a classic pairing that complements Côte de Beaune
• Grilled salmon, skin crisp
• Oysters: Raw shellfish with a savory aftertaste
• Aged Comté: A nutty flavor that contrasts with stone fruit notes

Risotto also pairs well, especially when it has a light, airy texture rather than a heavy one.