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92POINTS

Label shown for illustration purposes.
Actual label may vary.

Champagne Extra Brut by Billecart-Salmon NV

Champagne Extra Brut

by Billecart-Salmon NV

Producer : Billecart-Salmon

Region : Champagne (France), France (France)

Bottle Per Case : 6 x 750 ml

Food Pairing : Breads, Cured Meat, Rich Fish, Soft Cheese, White Meat

Tasting Notes

"Essentially brut reserve with more time in the cellar and no dosage, this is based on 2012. There's a slight reductive edge, with some apple, honey and lemon as well as subtly spicy elements, red apple and berry aromas. The palate has attractive bold fruit flavor and an assertive crunchy finish. Drink now."

92 points - James Suckling, Oct 2017

Specs

Bottles Per Case 6 Pack
Point Score 92
Bottle Size 750 ml
Producer Billecart-Salmon
Region Champagne (France), France (France)
Alcohol 12% alc./vol.
Style Sparkling
Vintage N/V
Farming Method Sustainable
Grapes Chardonnay, Pinot Meunier, Pinot Noir
Food Pairing Breads, Cured Meat, Rich Fish, Soft Cheese, White Meat
Descriptors Floral, Fruity, Mineral
Wine Type Sparkling
Wood Presence Oaked
Body Medium
Price of Case $534.00

The Producer

Billecart-Salmon

The champagnes of Maison Billecart-Salmon originate 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, Meunier and Chardonnay co-exist in the ethereal vineyards of the Montagne de Reims, the Vallée de la Marne and the Côte des Blancs.

It all started in 1818 when Nicolas François Billecart and Elisabeth Salmon married, marking the creation of their Champagne House. Over 7 generations have continued the family tradition.

The Maison Billecart-Salmon philosophy is exemplified by The Clos Saint-Hilaire - a single parcel where the vines, soil and subsoil are carefully tended with respect for the environment. Several years ago, Billecart-Salmon decided to return to ancestral champagne-making methods in the Clos Saint-Hilaire by using work horses and sheep. This method of maintaining the soil and tending the vines increases porosity and biodiversity. The roots grow deep and the minerals they draw from the soil foster the growth of smaller, more concentrated grapes, revealing the terroir's typical flavour.

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