Alcohol: 12,5%
Grape(s): Chardonnay, Pinot Noir
Localization: Montagne de Reims, Côte des Blancs, Champagne, France
Tasting Notes: A lovely color of sparkling yellow gold veiled in luminous golden reflections. This scintillating and crystal-like visual perception gives to the effervescence a rising of fine-cut bubbles. All the richness and subtlety of an aromatic curve enhances the maturity of the delicious fruit. Fine malted notes associated with orchard fruit (white peach, nectarine, Lorraine plum) are refined by the purity of the complex mandarin zest aromas. The balance of tension is controlled by the blossoming of the wine (seeded and stone fruit, citrus fruit, warm madeleine) and embodied by the line of noble resinous flavors (spruce and juniper berries from Houlle). A truly unique and personal character showing real vinosity. This generous and mineral vintage, characterized by the elegant vinosity of a complex and mature wine, should be served at cellar temperature.
98 points James Suckling: Very impressive depth and detail here. The freshness is staggering. Citrus and grilled hazelnut aromas lead to a palate that has a very concentrated, slightly creamy, and taut feel. Super long and dense with lemon curd, white peaches, and a toasty build to the finish. Superb! Drink or hold.
Notes: It results from the blending of Grands Crus from the classified Côte des Blancs vineyards (Chardonnay) and the Montagne de Reims (Pinot Noir).
Food pairing: It will expose the flavors of a beautiful creamy, roasted poultry or a delicious slice of delicious turbot in a creamy sauce.
The Domain: Oldest continuously family-owned House, Billecart-Salmon was founded in 1818 by the marriage of Nicolas Francois Billecart and Elisabeth Salmon. For over two hundred years, the House has developed renowned expertise in crafting fine, elegant, and balanced Champagnes.
Billecart-Salmon was first and foremost the result of a union between Nicolas François Billecart and Elisabeth Salmon who, in 1818 and just married, founded their own Champagne House in Mareuil-sur-Aÿ, a small village near Epernay. At their side was Louis Salmon, Elisabeth’s brother and a passionate oenologist who, from the very beginning, dedicated himself to the development of the wines. From then on, their heirs have never stopped aiming for excellence in winemaking. Today led by seventh-generation Mathieu Roland-Billecart, each family member has endeavored to pursue the family tradition and stay faithful to the same motto: "give priority to quality, strive for excellence."
Billecart-Salmon rigorously cultivates an estate of 100 hectares, sourcing grapes from an area totaling 300 hectares across 40 crus of the Champagne region.
The majority of the grapes used for vinification come from a radius of 20km around Epernay, where the Grand Crus of Pinot Noir, Pinot Meunier and Chardonnay co-exist, in the vineyards of the Montagne de Reims, the Vallée de la Marne and the Côte des Blancs.
As part of the quest to increase the quality of their champagnes, in the 1950s, the House introduced the technique of cold settling combined with the use of stainless steel tanks for a longer fermentation at a lower temperature. Vinification occurs primarily on small thermoregulated tanks which allows the House to vinify parcels separately, preserving nuances of the expression of "terroir". Low-temperature fermentation slows down the process, encouraging aromas to delicately develop and allow the purity of the fruit to be fully expressed; absolute signature of the Billecart-Salmon style: finesse, elegance, and balance.
Over three years of aging on lees in the chalk cellars for the non-vintage cuvees and over ten years for the prestige vintage cuvees, the family allows their wines to blossom. Giving the luxury of time to play its role is also behind the grandeur of Billecart-Salmon champagnes.
