Billecart-Salmon Brut Sous Bois

Billecart-Salmon • Non Vintage

$165.00

Club Member Price: $156.75 (?)

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Total mastery of the art and assembly, rediscovering the spirit and ancestral know-how of the original champagnes. Brut Sous Bois plays on a complex aromatic definition and a character linked to vinification in oak barrels.

A crystalline and radiant golden yellow color with brilliant reflections, animated by fine sparkling and regular bubbles. On the nose, we are impacted by a wealth of harmonious dried fruits, fresh citrus and white fleshy fruits, followed by seductive fine buttery notes. On the palate we experience a burst of flavors (grilled notes of milk rolls, toffee), conducive to the development of the great wines of Champagne.

"Everything about this wine is special. It is made from the three Champagne grape varieties in equal proportion and vinified in barrels, which gives it this beautiful balance, of great elegance, between finesse of the bubble and strength of character. The Brut Sous Bois cuvée can be combined with very different dishes, whether langoustines, white meats or a gently cooked veal shank, covered with thin slices of porcini mushrooms. For me, the Brut Sous Bois vintage is like an epicurean ode that can be enjoyed at the end of the afternoon, on the terrace of the Apicius for example, or with a good cigar. I always associate this champagne with a pure moment of pleasure, a precious and precise moment of happiness!" - Jean-Pierre Vigato, Parisian Chef

Maker

Billecart-Salmon

Style

Non Vintage

Dosage

Brut
Billecart-Salmon

Elegance, Bottled

One of the leading families of Champagne, this medium sized, high quality domain is one to be admired. Billecart-Salmon champagne (pronounced beel-kahr sahl-moh) has 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 winemaking facilities of Billecart-Salmon are located in Mareuil-Sur-Ay are overseen by multiple generations of the family as well as Chief winemaker Francois Domi. The house purposely ferments at a lower temperature, lengthening 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 winemaking process at the house is artful, right down to the precision of the dosage which is unique for every disgorgement conducted in batches.

More from Billecart-Salmon
Food Pairings

Its strength of character and honesty will make it the ideal companion for white meats or even pan-fried chanterelles.

Its strength of character and honesty will make it the ideal companion for white meats or even pan-fried chanterelles.

Technical Notes

Equal proportions between the three Champagne grape varieties: Chardonnay, Pinot Noir and Pinot Meunier. Chardonnay from Premier and Grand Cru in the Côte des Blancs. Pinot Noir from Premier and Grand Cru in the Montagne de Reims, Aÿ and Mareuil-sur-Aÿ. Pinot Meunier from the Marne Valley (right bank). 30-35% reserve wine addition.

Partial malolactic fermentation. Vinification and ageing in oak barrels at a low temperature. Maturation in cellar for 6-7 years. 7 g/L dosage. Can be aged for a further 6 to 8 years.

Equal proportions between the three Champagne grape varieties: Chardonnay, Pinot Noir and Pinot Meunier. Chardonnay from Premier and Grand Cru in the Côte des Blancs. Pinot Noir from Premier and Grand Cru in the Montagne de Reims, Aÿ and Mareuil-sur-Aÿ. Pinot Meunier from the Marne Valley (right bank). 30-35% reserve wine addition.

Partial malolactic fermentation. Vinification and ageing in oak barrels at a low temperature. Maturation in cellar for 6-7 years. 7 g/L dosage. Can be aged for a further 6 to 8 years.

What to Expect

A crystalline and radiant golden yellow color with brilliant reflections, animated by fine sparkling and regular bubbles. On the nose, we are impacted by a wealth of harmonious dried fruits, fresh citrus and white fleshy fruits, followed by seductive fine buttery notes. On the palate we experience a burst of flavors (grilled notes of milk rolls, toffee), conducive to the development of the great wines of Champagne.

"Everything about this wine is special. It is made from the three Champagne grape varieties in equal proportion and vinified in barrels, which gives it this beautiful balance, of great elegance, between finesse of the bubble and strength of character. The Brut Sous Bois cuvée can be combined with very different dishes, whether langoustines, white meats or a gently cooked veal shank, covered with thin slices of porcini mushrooms. For me, the Brut Sous Bois vintage is like an epicurean ode that can be enjoyed at the end of the afternoon, on the terrace of the Apicius for example, or with a good cigar. I always associate this champagne with a pure moment of pleasure, a precious and precise moment of happiness!" - Jean-Pierre Vigato, Parisian Chef



A crystalline and radiant golden yellow color with brilliant reflections, animated by fine sparkling and regular bubbles. On the nose, we are impacted by a wealth of harmonious dried fruits, fresh citrus and white fleshy fruits, followed by seductive fine buttery notes. On the palate we experience a burst of flavors (grilled notes of milk rolls, toffee), conducive to the development of the great wines of Champagne.

"Everything about this wine is special. It is made from the three Champagne grape varieties in equal proportion and vinified in barrels, which gives it this beautiful balance, of great elegance, between finesse of the bubble and strength of character. The Brut Sous Bois cuvée can be combined with very different dishes, whether langoustines, white meats or a gently cooked veal shank, covered with thin slices of porcini mushrooms. For me, the Brut Sous Bois vintage is like an epicurean ode that can be enjoyed at the end of the afternoon, on the terrace of the Apicius for example, or with a good cigar. I always associate this champagne with a pure moment of pleasure, a precious and precise moment of happiness!" - Jean-Pierre Vigato, Parisian Chef