Billecart-Salmon : Cuvée Nicolas François Billecart 2006

A champagne marrying freshness and opulence

The property

Since its creation in 1818 by the couple 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 to get closer to an authentic fruit and a reflection of the quality of the Champagne terroir.

The wine

The Cuvée Nicolas François Billecart was created in 1964 in tribute to the founder of this Champagne House. Resulting from a blend of pinot noir and chardonnay and a partial vinification in oak barrels, this cuvée wonderfully combines aromatic elegance and the richness of the fruit.

Vinification and aging

15% of the production is vinified in oak barrels. Maturation on lees in the estate's cellars takes place over a period of 10 years. The dosage of this vintage champagne 2006 is 6g/liter.

Blend

60% pinot noir from the Premiers and Grands crus of the Montagne de Reims and the Grande Vallée de la Marne, and 40% chardonnay from the Côte des Blancs.

Characteristics and tasting advice for the Cuvée Nicolas François Billecart 2006 from Billecart-Salmon

Tasting

Color
The color is sparkling with golden reflections.

Nose
A powerful and aromatic first nose is combined with a beautiful freshness. Subtle notes of stone fruits and citrus zests (syrup peach, fine apple tart and lemon verbena) enhance the gourmet complexity of this cuvée.

Palate
Reflections of the quality of the grapes and the aging, the palate is marked by a delicate vinosity and an extreme greediness through delicious honeyed flavors and stone fruits. The balance is perfect between acidity, minerality and the subtlety of the aromas. The exceptional length in the mouth is also a strong marker of the great aging potential of this exceptional cuvée.

Food and wine pairings

To best accompany your tasting and discover the gustatory palette of this cuvée, we recommend a roasted Bresse poultry or a Veal Côte de Veau.

Service

To be served between 11 and 12°C. This cuvée can wait in cellars for more than 10 years.