Billecart-Salmon : Le Clos Saint-Hilaire 2006

The refinement and aromatic intensity of a great vintage Brut champagne

The property

Since its creation in 1818 by the couple Elisabeth Salmon and Nicolas-François Billecart, the Billecart-Salmon Champagne 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 reflection of the quality of the Champagne terroir.

The wine

Produced in limited quantities, the Clos Saint-Hilaire Brut from the Billecart-Salmon Champagne House is named after the patron saint of the church of Mareuil-sur-Aÿ. This prestigious Blanc de Noirs champagne is made from a one-hectare plot of old vines planted in 1964 in Mareuil-sur-Aÿ. Its dosage is 2 g/liter.

Vinification and aging

This 2006 vintage champagne benefits from vinification exclusively carried out in barrels, with a long maturation period on lees of just over 13 years.

Blend

Pinot noir (100%).

Characteristics and tasting advice for the Clos Saint-Hilaire Brut 2006 from Billecart-Salmon

Tasting

Color
The color reveals a beautiful golden yellow, adorned with golden reflections. The effervescence is fine and delicate.

Nose
Of great elegance, the nose is of beautiful complexity. Fragrances of biscuits, roasted fresh hazelnuts and white pepper mingle with intense notes of nuts and sweet spices.

Palate
Ample and structured, the palate seduces with its delicious citrus and syrupy pear flavors (candied lemons, mandarin pulp) harmoniously combined with notes of panettone, puffed buckwheat and precious wood. This aromatic richness stretches throughout the tasting to a mineral and chalky finish.

Service and aging

For optimal tasting, serve between 12 and 14 degrees. This cuvée can wait in cellars for about 10 years.

Food and wine pairings

This Clos Saint-Hilaire Brut 2006 from Billecart-Salmon ideally accompanies a wild turbot with Burmese coffee.