Billecart-Salmon : Cuvée Nicolas François Billecart 2007

Indulgence, fruitiness and freshness for an exceptional champagne

The property

Since its creation in 1818 by the couple Elisabeth Salmon and Nicolas-François Billecart, the Champagne Billecart-Salmon House has remained independent, preserving for 7 generations the entirety of its know-how and the demand for the quality of its cuvées.

The vineyard

The Billecart-Salmon house's vineyard extends from the Côte des Blancs to the Montagne de Reims over nearly 100 hectares. The vines are cultivated and cared for in a traditional way to approach an authentic fruit and reflect the quality of the Champagne terroir.

The wine

The Cuvée Nicolas François Billecart was created in 1964 in tribute to the founder of the House.

Resulting from a blend of Grands Crus (79%) and Premiers Crus (21%), this 2007 vintage champagne wonderfully combines aromatic elegance with the richness and generosity of the fruit.

Vinification and aging

15% of the production is vinified in oak barrels. Maturation on lees in the estate's cellars takes place over a period of 10 years. The dosage is 6g/litre.

Blend

The blend is made up of 60% Pinot Noir (from the Premiers and Grands Crus of the Montagne de Reims and the Grande Vallée de la Marne) and 40% Chardonnay (from the Côte des Blancs).

Characteristics and tasting advice for the Cuvée Nicolas François Billecart 2007 from Billecart-Salmon

Tasting

The Cuvée Nicolas François Billecart 2007 is characterized by great minerality, controlled tension and elegant vinosity.

Color
Crystalline and luminous, the color is golden. The bubbles are of great finesse.

Nose
Rich and subtle, the nose combines a wide aromatic palette with intense freshness. Brilliant floral notes of hawthorn mingle with fine fruity notes (orchard fruit, stone fruit).

Palate
The palate is indulgent and opulent. The balance is perfectly mastered between intense freshness, beautiful tension and delicious flavors of syrupy peach, fine apple tart, alpine butter, fresh fig and small wild berries.

Pairings

The minerality and tension of this cuvée will perfectly accompany a Bresse poultry or a milk-fed veal chop with girolles.

Service

To be served at cellar temperature: 11/12°. This cuvée can wait in cellars for more than 10 years.