Billecart Salmon "Sous Bois" Brut NV [1.5L Magnum]
(Champagne, France) - [VM 95] [JS 94] [WE 93] [JD 92] [WS 91]

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 - Vinous Media:
"The NV Extra Brut Sous Bois (base 2018) is just as compelling as it was last year. Powerful and ample in the glass, with tons of structure, the 2018 dazzles with its mix of orchard fruit character and French oak inflections. Dried flowers, chamomile, mint and dried lemon peel all build through to the finish. This is a bit closed today, but that's probably a good sign for the future. Dosage is 3.9 grams per liter. Disgorged: June 2024." - Antonio Galloni (May 2026)

94 Points - James Suckling:
"Baked apples, peaches, cloves, honeycomb and freshly baked croissants on the nose. It’s creamy and lightly honeyed on the palate, with richness yet brightness and layered, very fine bubbles. Silky finish. 43% grand cru chardonnay, 29% meunier, 28% premier and grand cru pinot noir, based on the 2017 vintage, with a third of reserve wines from a perpetual reserve dating back to 2006. Vinified in barrels. Five years on the lees. 5 g/L dosage. Drink now." (Mar 2025)

93 Points & Cellar Selection - Wine Enthusiast:
"With 40% of older reserve wines in the blend, this Champagne was fermented in wood. Its aroma brings out toastiness, while on the palate, the richness of the wine suggests maturity. It is a finely balanced wine, ready to drink now." - Roger Voss (Dec 2024)

92 Points - Jeb Dunnuck:
"Crafted around the 2018 vintage, the NV Champagne Le Sous Bois is a blend of 33% Meunier, 39% Chardonnay, and the remainder Pinot Noir, with 37% reserve wine, the oldest part from 2006. A copper straw color, entirely barrel-fermented in cask, it reveals notes of smoky wet stones, toasted croissant, orange citrus, baked peach, almond, frangipane, and salty earth. Full-bodied yet savory, it offers a mouthwatering and brothy character while remaining fresh and youthful, without transitioning into oxidation. It’s very appealing now but should have no problem showing its best over the coming 10 years. 3 grams per liter dosage." - Audrey Frick (Dec 2025)

91 Points - Wine Spectator:
"Rich flavors of chopped cherry, raspberry, roasted hazelnut, orange curd and brioche are animated by a firm spine of citrusy acidity in this tightly meshed Champagne, with a creamy mousse. Chardonnay, Pinot Meunier and Pinot Noir. Disgorged Spring-Summer 2023. Drink now." - Alison Napjus (Sep 2025)