Champagne Billecart-Salmon Reserve Brut
Champagne Billecart-Salmon Reserve Brut is a dry, light-bodied sparkling from Pinot Noir, Pinot Meunier, Chardonnay (Champagne, France), in the sparkling style. Acidity is very high; oak influence is none. Good with shellfish, roast chicken, soft cheese, aperitif. Drink now or within 10 years (to about 2036). No need to decant. Organic farming is mentioned by the merchant. Critic score 95/100 (merchant-reported).
| Wine | Sweet | Body | From | |
|---|---|---|---|---|
| André Clouet Grande Réserve, Brut Champagne, Grand Cru à Bouzy André Clouet · Champagne | £44.00 | |||
| Champagne Gremillet Blanc de Noirs Brut NV Champagne Gremillet · Champagne | £45.20 | |||
| Billecart-Salmon Brut Réserve NV Champagne Billecart · Champagne | £43.99 | |||
| Champagne Domaine la Borderie De Quoi Te Meles Tu Blanc de Noirs Extra Brut Champagne Domaine la Borderie · Champagne | £45.78 |
Enjoy it now, or cellar for up to 10 years. No need to decant before serving. This is a reserve Champagne, assembled from Pinot Noir, Pinot Meunier, and Chardonnay from three different years. It is a light straw yellow in the glass, reflecting its fresh and playful nose, with scents of orchard fruits, white flowers, citrus zest, and vanilla biscuits. The grapes were courted from some of the best terroirs around Champagne, including Montagne de Reims and the Grande Vallée de la Marne. Located in Mareuil-sur-Aÿ, this is one of Champagne's longest-running houses. It was founded in 1818, after the union of Nicolas François Billecart and Elisabeth Salmon. The winery largely sources its grapes from a 20km radius around the village of Epernay, and on the grounds of the winery itself, one can find a 100-year-old chestnut tree that has seen all seven generations of the Billecart-Salmon family pass by. The wine's delicate character continues in the mouth, where a fine perlage gives an elegant mouthfeel. You can also discover a notable dose of acidity, elevating flavours of pear, apple, white plum, citrus fruits, and yeast. It is stunningly dry and was aged on the lees for 50 months before bottling. Perfect for an occasion, and pairing with shellfish, poultry, or soft cheese.