What to expect
- 100% Blanc de blancs from Grand Cru vineyards
- Aged partly in oak and stainless steel
- Would suit pan-fried fish fillets with lemon butter sauce and a creamy mash.
In the mid-nineties, Antoine Roland-Billecart had a vision which was to make a blanc de blancs and proposed that they make one to his Father, Francois.
As Antoine recalled the story, his father looked at him in disbelief and essentially said, "if you want to make it, go and source the fruit yourself, there's barely enough for our own production!"
Being up for the challenge, Antoine spent the next several years finding excellent parcels along the prestigious grand crus of the Côtes des Blancs and in 1997 he produced his vision.
The result is a masterpiece of chardonnay tapestry weaving in the different characteristics of each cru. The nose exhibits lifted citrus combined with white peach, warm croissant, whipped cream, almond nougat.
On to the palate is a swathe of soft, creamy mousse with a fine bead indicating its' time in the cellar. After some time in the glass the fruits develop into fresh apple and pear and the finish is long with the hallmark minerality associated with the Côtes des Blancs.
About the house
One of the leading families of Champagne, this medium sized, high quality domain is one to be admired. Billecart-Salmon (Pronounced beel-kahr sahl-moh) have a fresh, clean and elegant style. They champion the use of the meunier grape which is often added to other cuvees without fanfare in other houses. The absolutely pristine wine making facilities located in Mareuil-Sur-Aÿ are overseen by multiple generations of the family as well as chef winemaker Francois Domi. The house purposely ferments at a lower temperature elongating the ferment to weeks and not days as can be standard in champagne, which helps capture the pristine nature of the fruit. Every step of the wine making process at the house is artful, right down to the precision of the dosage which is unique for every disgorgement conducted in batches.
Food pairing
Ancient vineyards from 4 villages of Cotes des Blancs (Avize, Cramant, Chouilly, Mesnil sur Oger). One-third fermentation in Burgundy oak barrels of 228 litres (barrels aged around 10 years old), the other part in a stainless steel vat. The dosage sits at 6 g/l residual sugar. Aged for a total of 5 years which is well beyond the 15 month minimum for non-vintage hence the hefty price tag of this wine.
