Marks and reviews
Since its creation in 1818 by Elisabeth Salmon and Nicolas-François Billecart, the Billecart-Salmon Champagne House has remained independently-owned. The house has successfully preserved its wealth of know-how and the high quality of its vintages for 7 generations.
The Billecart-Salmon vineyard stretches from the Côte des Blancs to the Montagne de Reims and covers almost 100 hectares. The vines are cultivated and cared for in a traditional manner in order to best showcase the authentic expression of the fruit and to reflect the high quality of the Champagne terroir.
The Nicolas François Billecart Champagne was created in 1964 and pays tribute to the founder of the House.
Comprising a blend of Grands Crus, unchanged since the creation of the house, and with a vinification process partially carried out in oak barrels, this Nicolas François Billecart 2007 blends aromatic elegance with the richness and generosity of the grapes.
Vinification and ageing
15% of the production is vinified in oak barrels.
Ageing on lees in the estate's cellars is carried out over a 10-year period.
The dosage is 6g/litre.
This champagne comprises 79% Grands Crus and 21% Premiers Crus.
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).
Nicolas François Billecart 2007 is characterised by a pleasant minerality and tension along with an elegant vinosity.
Crystal clear and luminous, the colour is golden. The bubbles are very fine.
Rich and subtle, the nose combines a broad aromatic palette with an intense freshness. Bright floral notes of hawthorn blend with fine fruity aromas (orchard fruit, stone fruit).
The mouth is flavoursome and opulent. The balance between a fruity character, an intense freshness and a beautiful tension is perfectly mastered.
Food and wine pairing
The minerality and the tension of this wine will complement Bresse chicken or veal chops with chanterelle mushrooms.
Serve at cellar temperature: 11/12°.