Billecart-Salmon Brut Sous Bois

Attractive and complex nose of salted almonds, apricots, figs, raspberries and white chocolate. Tangy green apples, too. Fine bubbles here, with vibrant acidity and sleek, integrated layers. Dry and rich yet all in balance. Equal parts chardonnay, pinot noir and meunier, with about 30% reserve wines. Aged six years on lees. Drink now.

A dense Champagne with a tight and linear structure. Compressed and very pretty. Hints of nuts and cream with some pie crust. Some nougat, too. Very long and flavorful. It’s one for a meal. One third of pinot meunier, pinot noir and chardonnay. Fermented and aged in barrel for about six months. Disgorged July 19, 2020. It’s aged six years on lees. Drink or hold.

Based on the 2011 vintage, with seven years on its lees. Florent Nys, chef de caves at Billecart-Salmon, uses oak casks for this Champagne, bringing hazelnut notes, a lightly roasted character and some pastry touches. It's perfectly balanced on the palate with a crystalline and round texture, and a very long finish. Displays intense personality. Dosage: 4g/l. Disgorgement: December 2018.

Fermented and matured in wood before bottling, this Champagne has an extra layer of complexity and richness. It still keeps the house's dry and mineral character while adding riper spice and lime flavors. Drink now. 

La palette se montre ouverte avec ces notes de céréales et de fruits secs. C’est plus pâtissier et c’est aussi plus complexe car le boisé libère le nez. La bouche se montre plus large avec une mâche qui associe puissance et fraîcheur.