Champagne Billecart Salmon "Brut sous Bois"

CHAMPAGNE BILLECART SALMON
AND ALL ITS WINES IN STOCK

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Champagne Billecart Salmon "Brut sous Bois"

Guide RVF of the Best Wines of France 2022 (sept. 2021): 92/100. . The palate is expressive with notes of grains and dried fruits. It is more pastry-like and also more complex as the oak reveals itself on the nose. The mouthfeel is broader with a texture that combines power and freshness.

Guide RVF of the Best Wines of France 2018 (August 2017): 16.5/20

Always cultivating its unique taste, the

cuvée

Guide Bettane + Desseauve 2018

(august 2017) : 16.5/20.

Aromatic and refined, this

cuvée preserves the airy style of the house while adding an extra aromatic persistence to the palette of the house's non-vintage brut wines."

Robert Parker's Wine Advocate (William Kelley, Sept. 2021) :92+/100. 

The latest release of Billecart's NV Brut Sous Bois is excellent, unwinding in the glass with notes of lemon oil, crisp stone fruit, buttery pastry and freshly baked bread. Medium to full-bodied, fleshy and elegantly vinous, with chalky phenolic structure and an enlivening pillowy mousse, it's impressively deep and concentrated, with fine tension and grip. Early renditions of this

cuvée tendaient à être à leur meilleur lors de la sortie, mais cet effort impressionnant semble être conçu pour vieillir. Drink date 2021-2033

Robert Parker's Wine Advocate (William Kelley, Sept. 2020) :92/100. La dernière cuvée de Billecart NV Brut Sous Bois offre des arômes de pomme verte, de poire et de fruits secs, encadrés par une patine élégante de pâte feuilletée et d'amandes blanchies. Moyennement à plein corps, élégamment charnu et joliment concentré, il est généreux et textural, avec une structure fine, des acides vifs et une mousse délicate. Comme d'habitude, il s'agit d'un assemblage de parts égales de Pinot Meunier, de Pinot Noir et de Chardonnay, élaboré avec des vins clairs fermentés à basse température en fûts de chêne usagés. Drink date 2020-2035

Technical sheet written by François DOMI, oenologist and cellar master of the House BILLECART-SALMON

Captivating and original

Its composition:

Total mastery of the art of blending, capturing the spirit and ancestral know-how of the original champagnes. This

cuvée unique, entirely vinified in wood, is respectfully composed of the 3 Champagne grape varieties.

A l’œil

: A crystalline and radiant golden yellow hue with brilliant reflections, animated by fine, sparkling, and regular bubbles. A very bright visual aspect adorned with a cordon of rare persistence.

: It is the olfactory impact of a wealth of harmonious expressions (dried fruits, fresh citrus, and white fruits) combined with enticing, finely buttery notes. A nuanced aromatic definition that expresses the complexity of a maturity linked to oak barrel vinification.

In the mouth

The texture, caressing and refreshing, is enhanced by a creamy sensation, dominated by a beautiful tonic liveliness. A burst of flavors (toasty notes of milk bread, toffee), conducive to the refined blossoming of the cultural identity of great Champagne wines.

Its consumption: A reference of pleasure and emotion through remarkable finesse. Its strong character and straightness will make it the ideal companion for shellfish or white meats. This wine should ideally be served at cellar temperature (10°). 

What Jean-Pierre Vigato says

**Starred Chef** – Paris

cuvée

Brut Sous Bois can pair beautifully with a variety of dishes, whether it be langoustines, white meats, or a slowly cooked veal shank topped with thin slices of porcini mushrooms. This champagne guarantees a wonderful marriage of character and delicacy. Personally, I let the cuisine serve the wine, allowing it to express itself. Raw or cooked shellfish, just-cooked clams, or a risotto with mussels, cuttlefish, and saffron broth will reveal all the potential of this

cuvée. For me, the cuvée is like an epicurean ode that is best enjoyed in the late afternoon, perhaps on the terrace of Apicius, or paired with a fine cigar. I always associate this champagne with a pure moment of pleasure, a moment of happiness, precious and precise! 

Magazine Le Point of December 3, 2015: