A beautifully fine, fresh and dry Champagne which—thanks to its long ageing in bottle—comes across impressively rounded, with plenty of body and intense fruit. A superb Champagne that perfectly illustrates why Billecart-Salmon is regarded worldwide as one of the very best houses in all of Champagne.
94 points – James Suckling 93 points – Wine Enthusiast 93 points – The Champagne Guide
With this Champagne, Billecart-Salmon has produced a so-called Brut Nature. This means no dosage (sugar liqueur) is added after the second fermentation in bottle, which has traditionally been common practice in Champagne. More producers are choosing to add less sugar simply because they have become better at growing healthier, riper grapes. Only the very best producers manage to create great Champagne with no added sugar at all—and Billecart-Salmon is, of course, one of them.
This Brut Nature is a blend with 40% Pinot Meunier, with Pinot Noir and Chardonnay making up the remainder. The grapes come from some of the best parcels in the region, and after fermentation in stainless steel, the wine spent a full 48 months ageing in bottle during the second fermentation—well above the minimum requirement of just 15 months.
