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Billecart-Salmon Louis Salmon Blanc de Blancs '08

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- Purity and minerality excellence. - Grand Cru Chardonnay. - One of the House's most prestigious cuvées, a gem for Champagne collectors. A luminous yellow gold appearance. An elegant cuvée, with mineral, floral and yellow flesh fruit flavours. It displays an aromatic profile with a pure chalky character. On the palate, there are creamy, tactile sensations that transform gracefully into a refreshing balance of natural flavours (citron zest, wild peaches and white pepper). A powerful champagne, that is highly aromatic with a long and majestic finish. This cuvée shows the noble elegance of a defined and mineral Chardonnay. A harmonious blend of the three best Grand Cru vineyards of the Côte des Blancs: Chouilly, Mesnil-sur-Oger and Cramant.

Regular price $365.00
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Club Member Price: $346.75

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This cuvée shows the noble elegance of a defined and mineral Chardonnay. A harmonious blend of the three best Grand Cru vineyards of the Côte des Blancs: Chouilly, Mesnil-sur-Oger and Cramant.

"The mark of Billecart is made not by the heavy foot all of concentration, power and presence, but rather by the fairy touch of delicacy and crystal/clear fidelity." - Tyson Stelzer, The Champagne Guide.

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.

50% vinified in oak casks. Partial malolactic fermentation. Ageing on lees for 10 years. Dosage 7g/l.

Try with a whole Corrèze sweetbread en cocotte or a creamy shellfish risotto.