Jeremy Shanker

Sommelier at RN74

9.2

On fire rn. Stellar bottle! — 9 days ago

Jeff Simpson

9.5

The platonic ideal of rose water and fruit. — 11 days ago

Andrew Cullimore

9.1

Quite light salmon pink , fine constant bubbles . Quite floral , rose , hibiscus , light strawberry , red currant and raspberry . On the palate this is balanced and elegant , strawberry , red currant , quite rounded with a touch of toasty brioche on the finish . Good slightly grippy acidity , medium length finish . Drink now and over the next couple of years. — 18 days ago

Dmitry Muzychak

9.3

Очень неплохой рабочий шардоне 3023 года. Выпито с супругой 9 августа 2025 на балконе Pendeli resort. — 2 months ago

Freddy R. Troya

9.5

Champagne Billecart-Salmon Brut Sous Bois NV
Champagne, France 🇫🇷

Overview
This distinguished cuvée from the esteemed family-run house (est. 1818) earns its name “Sous Bois” (“under wood”) by being fully vinified and aged in oak barrels. The blend features ~34% Chardonnay, 33% Pinot Noir, and 33% Pinot Meunier—a balanced trio that brings both richness and finesse. The oak elevates its texture, resulting in a strikingly layered and structured Champagne that’s a step above the usual non-vintage Brut. 

Aromas & Flavors
Lively orchard fruit like pear, green apple, and citrus mingle with decadent notes of brioche, roasted nuts, vanilla, and a tertiary spice layer from the oak. A mineral undertone provides brightness underneath the creamy, toasty character.  

Mouthfeel
Full-bodied yet refined, with a fine and lingering mousse. The palate feels velvety and textured, balanced by bright acidity and a satisfying, mineral-driven finish.  

Winemaking Notes
Fermentation and aging are conducted entirely in oak barrels at cool temperatures. A portion of the wine includes reserve wines, which contribute depth and consistency. Lees aging ranges from 6 to 7 years. No malolactic fermentation in most lots, preserving freshness and clarity.   

Food Pairing
A versatile and luxurious Champagne—ideal with roasted poultry, creamy shellfish dishes (think lobster or scallops), and earthy mushroom preparations. Works elegantly as both an aperitif and a gastronomic accompaniment.

Verdict
Champagne Billecart-Salmon Brut Sous Bois NV is a masterclass in barrel-fermented Champagne. It blends textural richness with precision and finesse—bold yet balanced, complex yet harmonious. A standout choice when you want something unforgettable and elegant. — a month ago

Neil Valenzuela

9.4

Deep gold, delicate bubbles. Aromas of bruised apples, hazelnut, brioche and lemon pith. Bright citrus, apple tart and lemon cream finish. Intense!


🏅94 Points - Wine Spectator
🏅93 Points - James Suckling — 2 months ago

Lee Pitofsky

9.3

Not the biggest Billecart fan but this is drinking well. — 22 days ago

romo

9.2

Serious lift with bright yellow sprinkles. — 25 days ago

Andrew Cullimore

9.2

Quite light straw colour . Quite aromátic , quince , honeydew melon , white flowers . On the palate this is quite focused with green fruits , apple , quince and some chalk dust . There is a touch of creaminess to the mid palate which helps to round out the wine with decent mineral , flinty tinged length . Quite clean and fresh , young but still enjoyable , but will probably imorove over the next 3-5 years and last well a further 5 or so . — 2 months ago

Somm David T

Independent Sommelier/Wine Educator

9.4

94 that’s drifting towards 95. Hour decant.

Christian Moueix’s Oakvile property that sits to the north of Dominus and located on the Oakville Bench. There are some that believe there is a bench & others who don’t. I guess it comes down to education & experience that determines one’s opinion.

First time having the Ulysses and is different than the single digit 2000’s of Dominus I’ve had. More a bit of Cabernet candy. Less herbal, gobs of melted dark chocolate to chocolate cake, dark currants & cassis.

The nose shows; dark, ruby, ripe, dark currants/cassis, black raspberry, blackberries, black cherries, black plum skin, plum, baked strawberries & hints of hovering raspberries. Melted dark chocolate bar to cake, cinnamon, clove, nutmeg & vanillin, some fresh tobacco, steeped black tea, mid berry cola, moist clays, very light, fresh herbs, understated dark spice, whiffs of graphite, dry river stone, dry brush, slightly withering; dark, red, blue & purple flowers.

The palate has M+ rounded, velvety tannins. It’s ripe, rich & lush; dark currants/cassis, black raspberry, blackberries, black cherries, black plum skin, plum, baked strawberries & hints of hovering raspberries. Melted dark chocolate bar to cake, cinnamon, clove, nutmeg & vanillin, cocoa powder, caramel, some fresh tobacco w/ ash, sandalwood to cedar, mid used leather notes, steeped black tea, mid berry cola, anise to black licorice, dark spice with some palate heat, moist clays, very light, fresh herbs, understated dark spice, more pronounced graphite, dry top soils, dry crushed limestone, volcanics, dry river stone, dry brush, slightly withering; dark, red, blue & purple flowers-violets, excellent, round city with an elegant, lush, balanced, well kitted & tensioned, polished finish that lasts 90 seconds landing on fruit with softened earthiness.

Roughly 9 yrs in bottle & is just starting to reveal nice integration & evolution. Still acceding & has 15 plus yrs of life ahead of it, properly stored of course.

Paired w/ a Wagyu Ribcap.

I’ve been fortunate to sit next to Christian Moueix at dinner twice and he is authentic/genuine & humble as it gets.

Photos of; Ulysses winery, Christian Moueix, Cabernet fruit and their estate vineyard. — 2 months ago