Winegenie
winegenie.com/wine/billecart-salmon-cuvee-nicolas-francois-billecart-magnum-2008 · data sheet · generated 2026-09-15

Billecart Salmon Cuvee Nicolas-Francois Billecart Magnum 2008

1500 ml Chardonnay Champagne, France 2008

Billecart Salmon Cuvee Nicolas-Francois Billecart Magnum 2008 is a dry, medium-bodied sparkling from Chardonnay (Champagne, France), in the sparkling style. Acidity is fresh; oak influence is some. Good with roast chicken, salmon, creamy pasta, aperitif. Cheapest offer £340.00 at Hedonism Wines.

Offers · cheapest first
Hedonism Wines
Out of stock
£340.00
Buy at Hedonism Wines
Affiliate link via /go/. Price from the merchant feed, seen Wed, 09 Sep 2026 17:45:43 GMT.
Taste profile
inferred · confidence 0.45
sweetness
1 / 5
dry
Chardonnay prior
body
3 / 5
medium
Chardonnay prior
acidity
4 / 5
fresh
Chardonnay prior
oak
3 / 5
some
Chardonnay prior
Estimates by WineGenie, not the merchant's or a critic's words. Built from the grape's typical profile, the appellation, terms in the name and the merchant's description. How this works.
Facts
Style
Sparkling
rules-v1
Colour
Sparkling
merchant feed
Origin
Champagne · Champagne · France
inferred from Champagne
Grapes
Chardonnay
lexicon
ABV
not stated by merchant
Farming
not stated
Vegan
not stated
Critic score
none
merchant feed
Drinking window
not stated
Decant
not stated
Occasions
celebration · aperitif · wedding · gift · special occasion
inferred
About Chardonnay
Typical aromas: green apple, lemon, wet stone (cool); peach, melon, pineapple (warm). Serve at 8–12 °C. Grape page.
knowledge base
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Merchant's description

Founded in 1818 with the marriage of Nicolas François Billecart to Elisabeth Salmon, Billecart-Salmon is one of the few Champagne houses to remain family-owned. Cuvée Nicolas François was created in 1964 and it is a blend of Chardonnay and Pinot Not, 83% from Grands Crus and 17% from Premiers Crus. The 2008 is an impressive vintage, tense and mineral, characterised by an elegant vinosity. Presented here in a fabulous magnum bottle.

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