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I snagged a few of these after the Billecart Salmon dinner a few months ago and have slowly checked in on them. In profile, this is more opulent and rich compared to Billecart’s traditionally more lean style. I’d compare this to Bollinger’s Special Cuvee with a touch more caramel. Aromatically, it’s yeasty and bold with buttered English breakfast biscuits, lemon confit, powdered lemon bar and roasted almonds. On the palate, it’s sporting chalky limestone, caramel dipped apple and Mexican vanilla with a hint of marzipan. The mousse here is very fizzy, almost creamy. If you enjoy Billecart’s style but wish for a tad more body/richness to it, this is for you.
A few fun 4th Friday wines from tonight.
I snagged a few of these after the Billecart Salmon dinner a few months ago and have slowly checked in on them. In profile, this is more opulent and rich compared to Billecart’s traditionally more lean style. I’d compare this to Bollinger’s Special Cuvee with a touch more caramel. Aromatically, it’s yeasty and bold with buttered English breakfast biscuits, lemon confit, powdered lemon bar and roasted almonds. On the palate, it’s sporting chalky limestone, caramel dipped apple and Mexican vanilla with a hint of marzipan. The mousse here is very fizzy, almost creamy. If you enjoy Billecart’s style but wish for a tad more body/richness to it, this is for you.
For me, this is food champagne. It needs food & excels with the right food. Tonight, it was fantastic with brined turkey and well seasoned stuffing. Crazy good food pairing.
Thanksgiving part II.
For me, this is food champagne. It needs food & excels with the right food. Tonight, it was fantastic with brined turkey and well seasoned stuffing. Crazy good food pairing.
Having spent time in oak barrels I expected the oak to be obvious but it was more in texture than in flavor. Creamy and tart, flavors of lemon, green apple, pie dough dominate with quite strong acidity and a long finish.
Having spent time in oak barrels I expected the oak to be obvious but it was more in texture than in flavor. Creamy and tart, flavors of lemon, green apple, pie dough dominate with quite strong acidity and a long finish.
Third wine we tasted after our tour at Champagne Billecart-Salmon. Our tour guide was excellent and very knowledgeable about the domains history and all the wines.
Light golden yellow and lively. A touch sweet on the nose with marzipan and nutty notes. Medium plus acidity (6.5/10) and medium bodied. Oak definitely felt on the palate with some nutty and cream elements. Some citrus fruits too in the long finish. Drink till 2023.
This bottling was started in 2012 and is made up of equal parts Chardonnay, Pinot Noir and Pinot Meunièr. 100% of the fruit is vinified in barrel with on 7 grams of sugar. Aged for 7 years on the lees.
Third wine we tasted after our tour at Champagne Billecart-Salmon. Our tour guide was excellent and very knowledgeable about the domains history and all the wines.
Light golden yellow and lively. A touch sweet on the nose with marzipan and nutty notes. Medium plus acidity (6.5/10) and medium bodied. Oak definitely felt on the palate with some nutty and cream elements. Some citrus fruits too in the long finish. Drink till 2023.
This bottling was started in 2012 and is made up of equal parts Chardonnay, Pinot Noir and Pinot Meunièr. 100% of the fruit is vinified in barrel with on 7 grams of sugar. Aged for 7 years on the lees.
The cuvée has some oak toast oaky notes hazelnut and rich brioche notes to the tree and citrus fruit with notes of coco. A bit aggressive with oak and a bit more effervescence but has balance despite the weight and distinct oak toasty. A heavy style with a long finish. Excellent
The cuvée has some oak toast oaky notes hazelnut and rich brioche notes to the tree and citrus fruit with notes of coco. A bit aggressive with oak and a bit more effervescence but has balance despite the weight and distinct oak toasty. A heavy style with a long finish. Excellent
The Sous is oak fermented and then put into bottle. It must be neutral as you don't sense the oak It's full bodied with micro fizz. Poached pear, lemon parfait, citrus, lightly bruised red apple, silvered almond, butter, brioche, fig, steel core, nice subtle acidity with a round finish of cream soda/ginger ale. It's nice but doesn't fall deeply into my champagne wheel house.
The Sous is oak fermented and then put into bottle. It must be neutral as you don't sense the oak It's full bodied with micro fizz. Poached pear, lemon parfait, citrus, lightly bruised red apple, silvered almond, butter, brioche, fig, steel core, nice subtle acidity with a round finish of cream soda/ginger ale. It's nice but doesn't fall deeply into my champagne wheel house.
Champagne, France
