Discover the elegance of Louis Billard Burgundy wines, crafted in the heart of the Côte de Beaune. From refined Chardonnays like Meursault and Saint-Aubin Premier Crus to expressive Pinot Noirs including Pommard and Volnay Premier Crus, each wine showcases Burgundian terroir, artisanal winemaking, and rich, layered flavors. Perfect for collectors and enthusiasts, these premium French wines offer vibrant fruit, silky texture, and long, elegant finishes. Shop online for Louis Billard Burgundy wines in Australia and experience the sophistication of imported French wines delivered to your door.

Louis grew up running around the small yet stellar cellars of Domaine Billard Pere et Fils, now a 5th generation estate a stone's throw from Meursault; it was there where he learned how important the collective enjoyment of the wines among friends and family was. In that same vein, Louis sought to further his own studies, inspired to take the lessons if his youth to an even greater level.

"My experience for two years at the Romanée-Conti estate was a great source of experience and motivation for me. Aubert de Villaine inspired me a lot - he is a legend to me and I exchanged a lot and learned alongside him. He is a very humble and fascinating person."

One lesson Louis took from his youth was to learn from the very best; it's safe to say he took that to heart. Louis spent both the 2018 and 2019 vintages at the Domaine de la Romanée-Conti (DRC) forming the basis from which he would yield his own winemaking methods. In the spirit of diversification, Louis spent the 2020 vintage alongside Eric Roumier at Chambolle-Musigny's Domaine G. Roumier; that was followed by spending 2021 in South Africa at Newton Johnson, and 2022 at By Farr in Australia. In other words, he's learned from the absolute greatest in 3 different continents.

With the release of his first vintage in 2022, he has already put together an impressive set of cuvées and his finesse as a winemaker shines through the whole portfolio top to bottom.

For his white wines, Louis will press in whole bunches for about 3 hours with a maximum pressure of 1.8 bars. The pressure will increase slowly over that period, while Louis will consistently taste the press juice and refine the pressure and duration. The musts will be allowed to oxidize after pressing without any addition of sulfur. This is followed by a cold settling overnight.

The red grapes are harvested in the morning by small crates, and are then transferred to a refrigerated container that afternoon for one night's rest.There is then a cold maceration before the fermentation, which is allowed to commence naturally with indigenous yeasts. Louis will utilize a small amount of pump-overs at the beginning of the fermentation to circulate the juice and keep the cap moist; at the end of the fermentation he will punch the cap down to extract any remaining sugars from the bunches.

All fermentations occur with indigenous yeasts, and are aged in both new oak from Francois Freres, Remond and Chassin, as well as used barrels sourced from Domaine de la Romanee-Conti. All wines will also be allowed to go through malo-lactic conversion.