Billecart-Salmon : Brut sous Bois
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Marks and reviews
Parker
J. Robinson
Decanter
Bettane & Desseauve
Wine Spectator
J. Suckling
Vinous - A. Galloni
The Wine Independent
Vinous Neal MartinDescription
The art of blending in an exceptional champagne signed Billecart-Salmon
The property
Since its creation in 1818 by the spouses Elisabeth Salmon and Nicolas-François Billecart, the Champagne Billecart-Salmon House has remained independent, preserving for 7 generations the entirety of its know-how and the demand for the quality of its cuvées.
The vineyard
The vineyard of the Billecart-Salmon House extends from the Côte des Blancs to the Montagne de Reims over nearly 100 hectares. The vines are cultivated and cared for in a traditional way in order to get closer to an authentic fruit and reflect the quality of the Champagne terroir.
The wine
Coming from the most beautiful Premiers and Grands Crus of the Montagne de Reims, the Côte des Blancs and the Vallée de la Marne, the Brut sous Bois cuvée from the Champagne Billecart-Salmon House is a total mastery of the art of blending combining ancestral know-how and the spirit of original champagnes. Unique, this Extra Brut champagne is entirely vinified under wood.
Vinification and aging
Collection of reserve wines dating back to 2006. Maturation on lees for 5 years.
Blend
Chardonnay (43%), pinot noir (28%) and pinot meunier (29%).
Characteristics and tasting advice for the Brut sous Bois from Billecart-Salmon
Tasting
Color
Crystalline, the golden yellow color is adorned with brilliant reflections. The effervescence is delicate and persistent.
Nose
On the nose, the Brut sous Bois champagne from Billecart-Salmon harmoniously blends fragrances of pastry, fresh citrus, orchard fruits but also malt, mocha and bergamot. An aromatic finesse that expresses all the complexity of a maturity linked to its vinification in oak barrels.
Palate
On the palate, this champagne reveals a refreshing texture that amplifies into a creamy sensation combined with a nice vivacity. It's a burst of flavors that we find on the palate with toasted notes of small milk breads, melted butter, sweet spices), conducive to the refined development of the cultural identity of the greatest champagnes.
Storage and service
For optimal tasting, serve at 10°C. Depending on the formats, this cuvée can wait in cellars for about 10 to 12 years.
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