Alcohol: 12.5%
Grape(s): 60% Pinot noir, 40% Chardonnay
Localization: Côte des Blancs, Champagne, France
Tasting Notes: A beautiful golden-yellow hue adorned with bright, patinated gold reflections. The glittering, crystalline appearance is complemented by a rise of finely chiselled bubbles. The intensity and richness of the fruit are complemented by a mineral complexity and enchanting aromas of maturity. Fine, intense notes of orchard fruits, combined with the characteristics of stone fruits and nuts (slightly roasted sliced almonds, Lorraine mirabelles and juicy clementine flesh), all accentuated by the lingering perfume of woodland flowers (acacia and hawthorn). The balance of a tension, enveloped by the wine’s fullness (honeyed biscuits and lemon pulp), and symbolized by noble and pastry flavors (pear clafoutis, Bourbon vanilla, and lime leaf). A texture with a strong personality, with its limestone imprint and an incredible intensity, curbed by its fully integrated low dosage. The elegant finish evolves into notes of cigar boxes and sweet spices (cinnamon and white pepper).
97 points James Suckling: This complex Champagne has delicious aromas of waffle cones, vanilla beans, apricots and pastry with touches of white chocolate and salted caramel. It’s electric on the palate, which is creamy yet structured and focused, with a fine bead of bubbles and a zesty, tangy backbone of acidity. Long and tense finish. 60% pinot noir and 40% chardonnay (all premier and grand cru), 10% of wines are vinified in oak casks. 10 years on lees. 3.8 g/L dosage.
Food pairing: Served at cellar temperature (11° to 12°), this cuvée will reveal the flavors of a Bresse roast chicken or a delicious milk-fed veal chop with chanterelle mushrooms.
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 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.
