Description

Sparkling Wine: 2016 | Billecart-Salmon | Brut Vintage

Billecart-Salmons gold-hued Vintage 2016 spent more than five years aging in the cellars. This food-friendly 100 percent Grand Cru wine marries Pinot Noir from Montagne de Reims with Chardonnay from Cte des Blancs and is rife with fresh pineapple and sudachi zest notes.

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Producer: Billecart-Salmon

Ratings: WA | 94 JS | 93

Vintage: 2016

Size: 750ml

ABV: 12%

Varietal: Champagne Blend

Country/Region: France, Champagne

A charming mouthfeel with notes of fresh pineapple and sudachi zest, amplified by a creamy and delicate texture. A persistent finish with a chiseled structure. Deliciously fruity intensity with elegant notes of nuts and stone fruits (greengage and crunchy cherries). Prolonged and nuanced development of exquisite notes of baked goods (crepe dough and puffed cereals). A superlative aroma, with a refreshing and sophisticated purity.

Reviews:

• Wine Enthusiast: With zero dosage, this is obviously a very dry Champagne. But such is the richness of its fruit that it tastes ripe and rounded, allowing the citrus bite to fit well with the apple skin flavor. It could age a year.

Producer Information

Billecart-Salmon is a Champagne house located in the village of Mareuil-sur-A in northern France, founded in 1818 after the marriage of Nicolas Franois Billecart and Elisabeth Salmon. Chardonnay, Pinot Noir and Pinot Meunier all feature in the house cuve. The range is broad, encompassing a Brut Reserve and Ros, Extra Brut, Demi-Sec, Brut Sous Bois, Blanc de Blancs Grand Cru and the Cuve Nicolas Franois Billecart. The pinnacle of the collection is the vintage Le Clos Saint Hilaire, a blanc de noirs Champagne from vines planted in 1964. The grapes come from a single-hectare plot, which is isolated and enclosed within a wall of stone (or a clos). It is aged in small Burgundian barrels and no more than 7000 bottles are produced each year. In the vineyard, Billecart-Salmon uses some biodynamic principles and eschews the use of pesticides and herbicides. Yields are kept low to increase the quality of the grapes. In the winery, the juice is racked twice a practice that was revolutionary for Champagne when the house began doing it. Dosage is typically low, and if it is not needed in one particular year, it is simply not used. The wines age underground within the Billecart-Salmon limestone cellars in oak barrels, the oldest of which are reserved for the grand cru cuves.