An attractive shade of yellow with specks of gold throughout. The perlage is impressive with fine right bubbles that just keep going on and on. The nose here is brilliant with green apples and pears. Roasted nuts and hot buttered toast express themselves well, along with toffee and orange slices. Oak is present but never in an obtrusive way.
When a major champagne house like Billecart Salmon introduces a new offering, you expect it to be delicious but they outdid themselves here. Easily one of the best non vintage bottles around. Vinified entirely in oak, there is a noticeably streak of power and creamy texture. Aged on lees for around seven years and it shows. Composed of equal parts of the three Champenois grapes with a dosage of 7 g/l. Racy acidity and sleekly structured.
Quite elegant and goes long on personality. The palate displays beautiful citrus fruit such as nectarines and lemon. Tasty pastries, chalk minerality, and oak compliment. The finish is long with a touch of sweetness. This really can stack up very well against other higher profile and more expensive offerings. Immediately accessible and pleasing but I would love to revisit in a few years. — 3 years ago
Mostly we were drinking Champagne, but we needed something to go with some meat so we opted for this half bottle of spicy blackberry and black pepper, cassis, flowers, and mushroom umami that made me very happy. Supple, restrained tannins, and of course phenomenal acidity. Wish I had a few bigger bottles of this to age for a few years. — 3 years ago
Improved from last year. Red fruit, tempered by oak and that signature Italian leather. Velvety texture and a nice finish. It needs a little time open for the oak to relax, but I recommend finishing it in one night as it loses power after a day open. — 3 years ago