The Estate

Current proprietor Jérôme Billard is the third generation of this family estate since his maternal grandfather purchased the vineyards in 1952. The existence of the lieu-dit La Noblaie can actually be dated back to at least the 18th century, while the cellars were likely in existence for more than five centuries. Situated on one of the highest points in the Chinon appellation, the estate farms 22 hectares on limestone with clay, and has a rare substantial Chenin Blanc holding within the appellation.

Jérôme Billard gained an expanded worldview by working around the world following his oenology studies in Dijon. He first worked for the Moueix family at Petrus in Pomerol and Dominus in Napa Valley, and followed that up with time at the Sacred Hill estate in New Zealand before returning to Domaine de la Noblaie in 2003. Since then, Jérôme and his wife Élodie have overseen a remarkable transition including an extensive study of estate’s soils, the construction of a new winery in 2012, and conversion to organic farming and subsequent certification in 2014.

Jérôme and Élodie target to produce Chinon wines from ripe concentrated berries, with a style that is elegant, with fruit purity, and a structure for ageing, while avoiding the vegetal notes and rusticity that some wines from the region may exhibit. These are good value versatile wines that are great with food. Increasingly seen as one of the rising stars in the appellation, we are thrilled to be introducing these continuously improving wines to Hong Kong.

Viticulture and Vinification

The vineyards are mostly of one piece lying on a gentle southeast facing slope, with clay soil on top of tuffeau (the local limestone). The estate has been farming organically, with harvest conducted entirely by hand over several passes to ensure only quality ripe grapes are picked. Reds are pressed with destemmed grapes while whites, rosé and the sparkling wines are pressed with whole clusters. Fermentations for red and whites are started spotaneously, and the grapes are all fermented in different stainless steel vats depending on the vineyard parcels they come from, and undergo prolonged periods of maceration. Most of the reds and La Part des Anges are racked into large 450-600 litres oak barrels for ageing, with a minimal percentage of new oak used to retain the purity of fruit and terroir. A minimal amount of sulphur is only used prior to bottling.

Wines Produced

Goutte de Rosé

From 30 years old vines of mostly Cabernet Franc around the feet of the hillside vineyards where the richer soils lie. The wine spends 4 months on fine less in stainless steel vat without sulphites after completion of alcoholic fermentation to give it more body and complexity. Bottled with screw cap, the wine is floral with peach and grapefruit on the nose, a persistent and substantial palate, and refreshing balancing acidity.

monange

A traditional method 100% Cabernet Franc sparkling rosé. This is aged in the cellar for a minimum of 36 months, with fruits coming from the ends of the rows in the vineyard.

chante le vent

From 50 years old vines of Chenin Blanc. The wine was mostly fermented in stainless steel vat but from the 2019 vintage barrel and amphorae were also used. There is a little bit of skin contact, and the wine spends 6 months in fine lees without sulphites in vat before bottling. The style is on the fresher side with no malolactic fermentation, but still substantial on the palate, and with potential for some ageing.

la part des anges

A Chenin Blanc from 60 years old vines on tuffeau. This is a serious Chenin Blanc with long term ageing potential. Some of the grapes may be affected by botrytis and the wine goes through full malolactic fermentation, resulting in a rich and full-bodied wine. The wine first spends 15 months in 500 litres oak barrels, and then another 6 months in stainless steel. It is floral and creamy on the nose, with a complex creamy yellow stone fruit palate and refreshing acidity. This wine benefits from cellar time, and requires decanting if consumed young.

le temps des cerises

Representing half of the estate’s Cabernet Franc production, this is the early-drinking cuvee in the range. Blended from different parcels of the estate, the grapes are from vines with an average age of 30 years old, and is representative of the estate’s soil diversity. Aged for 5 months in stainless steel vat on fine lees. The wine is fruity with a ripe black cherry profile, expressive, easy-to-drink, and can be consumed young but has the potential to age 4 to 5 years after bottling.

les blancs manteaux

From a lieu-dit of tuffeau soil, the vines have an average age of 70 years old. The wine is fermented and vinified with a long maceration to infuse flavours without harsh extraction, and spends 12 months on lees in 500 litres oak barrels before ageing for another 3 months in tank. With mineral tension from the limestone soil and a dark stone fruit profile, this is more structured than the Les Temps des Cerises. Can be consumed young but better with ageing. This has 10 years+ ageing potential.

les chiens chiens

From the clay-dominant parcels of the estate from vines with an average age of 50 years old, the wine goes through a 25-days maceration before being aged on its less in 500 litres oak barrels and then 4 months in stainless steel. This is more immediately appealing than Les Blancs Manteaux, with a cool, fresh, tense, and red and blue fruit profile, but a 10 years+ ageing potential.

pierre de tuf

From the estate’s top parcel on flint clay, the low yielding vines have an average age of 70 years old. The grapes are fully destemmed and deposited directly into a 15th century vat carved into the limestone of the estate’s cellars. After a long maceration the wine is run off into 500 litres oak barrels and spend 14 months on its lees and the 4 months in stainless steel. The wine is rich but elegant, complex with a ripe tannic backbone, a cool dark blue and red fruit profile, and a long finish. This has substantial ageing potential, and best decanted if consumed young.

Critical Praise

“Domaine de la Noblaie is an up-and-coming Chinon estate to keep an eye on.”

Jason Wilson, Vinous.com

“The domaine’s transition under Jérôme’s direction has been remarkable… Indeed, the purity and soul seen within the red wines is distinctive and highly admirable, so much so that I think Jérôme Billard is a name in the appellation to watch very closely. He could, I think, easily move up to sit alongside some of the greats of the appellation, such as Bernard Baudry or Philippe Alliet.”

Chris Kissack, The Wine Doctor

GENERAL INFORMATION

Country:  France

Region:  Loire  

Appellation:  Chinon

Founded:  1952 

Annual Production: 8,500 cases

Farming: Organic