Billecart-Salmon "Sous Bois" Brut NV [1.5L] (Champagne, France) - [JS 94] [WS 93] [VM 92] [WA 92] [W&S 92]

Billecart-Salmon "Sous Bois" Brut NV [1.5L]
(Champagne, France) - [JS 94] [WS 93] [VM 92] [WA 92] [W&S 92]


Regular price $280.00 Sale price $194.97 Save $85.03
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JS94 WS93 VM92 WA92 W&S92
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About the Domaine:
In 1818, Nicolas François Billecart and his wife Elisabeth Salmon founded the house of Billecart-Salmon in Mareuil-sur-Aÿ, which now stands as the oldest continuously family-owned and operated house in Champagne. The estate is currently managed by the family’s seventh generation, brothers François and Antoine Roland-Billecart, while the cellars lie in the hands of Florent Nys.

After 33 years, François Domi has handed over the baton of Chief Winemaker to Florent, who has been working as an apprentice under the watchful eye of François since 2005, is now ready to take over the reins.

About this Wine:
Composed of the three Champenois grape varieties in equal proportions:

  • Premier and Grand Cru Chardonnay from the Côte des Blancs
  • Premier and Grand Cru Pinot Noir from the Montagne de Reims, Aÿ and Mareuil-Sur-Aÿ
  • Pinot Meunier from the right bank of the Vallée de la Marne

Launched in 2010, this unique cuvée is both 100% fermented and aged in a neutral oak barrel at a low temperature. Each variety ferments and ages separately in 15-year-old barriques. The wine is aged on its lees between six and seven years and undergoes partial malolactic fermentation.

On the palate, this bottle of bubbles is rich with toffee flavors as well as dried stone fruits, candied citrus, and lemon zest.

Ratings & Reviews

95 Points & Cellar Selection - Wine Enthusiast
"Fermented and aged briefly in wood, this is dry, intense and toasty while still giving space for white fruits and some citrus. Richly endowed, spicy, and tangy, its structure and tight texture mark it out as a Champagne for long-term aging. The aftertaste is brisk, packed with acidity and with reminiscences of the oak-aging in the vanilla finish. Drink this bottling from 2018." - Roger Voss (12/1/2016)

94 Points - James Suckling:
"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." (12/31/2020)

93 Points - Wine Spectator:
"A finely honed, mouthwatering Champagne, featuring a minerally underpinning of saline and chalk accents. Lacy in texture, offering wild cherry and pear fruit flavors, with toast point, lime blossom and lemon pastry cream notes. Drink now through 2025." - AN (8/2019)

92 Points - Vinous Media:
"Bright yellow. Pungent orchard fruit and lemon curd scents are complemented by suggestions of vanilla, anise and smoky minerals. Toasty and silky in texture, offering juicy pear and tangerine flavors plus a deeper suggestion of candied fig on the back half. Closes sappy, focused and long, with repeating smokiness and strong mineral cut." - Josh Raynolds (1/2015)

92 Points - Robert Parker's Wine Advocate:
"The latest release of Billecart's NV Brut Sous Bois offers up aromas of green apple, pear and dried fruits framed by a classy patina of buttery pastry and blanched almonds. Medium to full-bodied, elegantly fleshy and nicely concentrated, it's generous and textural, with fine-boned structure, racy acids and a delicate mousse. As usual, this is a blend of equal parts Pinot Meunier, Pinot Noir and Chardonnay, made with vins clairs fermented at low temperature in used oak barrels." - William Kelley (9/2020)

92 Points - Decanter Magazine:
"It has delicate notes of hazelnut and white fruit as well as a hint of pastry, showing lots of personality on the palate and a pleasing lightness on the finish. Suitable for fish served with a white or Normandy sauce." - Yohan Castaing (10/2019)

92 Points - Wine & Spirits Magazine:
"The base wine for this blend is fermented and aged in old, neutral oak barrels, the wine aged on the lees for more than six years in bottle. Those factors contribute to its toasty richness, and add potency to its earthy savor. It’s a firmly structured wine built for oysters roasted in a wood oven." - Joshua Greene (11/2020)