Billecart-Salmon : Le Clos Saint-Hilaire 2003

Billecart-Salmon reveals a uniquely refined champagne

The estate

Since its creation in 1818 by the married couple, Elisabeth Salmon and Nicolas-Francois Billecart, the Billecart-Salmon Champagne House has remained independent, having preserved all of its know-how and demand for high-quality cuvees for 7 generations.

The vineyard

The Billecart-Salmon vineyard covers 100 hectares from Cote des Blancs to the Reims mountain. The vines are cultivated and cared for in a traditional manner so that the wine resembles real fruit and to reflect the quality of its terroir.

The wine

A prestigious cuvee bearing the name of the patron saint of the Mareuil-sur-Ay church, the Clos Saint-Hilaire Brut 2003 by the Billecart-Salmon Champagne house is produced in limited quantities.

Winemaking and aging

This reference among the greatest wines from Champagne is 100% vinified in barrels, with a long aging process on lees for 14 years. Its dosage is 3.5g/l.

Blend

Made from a one-hectare plot of old vines planted in 1964 and located in Mareuil-sur-Ay, the Clos Saint-Hilaire Brut 2003 by the Billecart-Salmon Champagne House is 100% Pinot Noir.

Tasting

Color

The wine is a rich golden yellow color, reflecting a solar vintage and an early harvest. The effervescence is persistent, with a great finesse.

Nose

The complex nose elegantly mixes fragrances of candied citrus, sweet hazelnut and mild tobacco with notes of honey, nuts and oriental spices.

Palate

The aging process, which is exclusively in barrels, is expressed through a palate with intense aromas of syrupy yellow fruits (Williams pear and fresh quince) and panettone (Italian sweet bread). The rich palate seduces with its aromatic palette, mixing notes of roasted pineapple, buckwheat and woodwork. The persistent finish is indulgently combined with a beautiful salinity.

Serving

For an optimal tasting, serve between 12 and 14°C.

Food and wine pairings

The Clos Saint-Hilaire Brut 2003 by the Billecart-Salmon Champagne House goes perfect with sea bass, seafood or even Ossetra caviar.