Billecart-Salmon

Brut Sous Bois Champagne Blend

9.2176 ratings
9.257 pro ratings
Champagne, France
Chardonnay, Pinot Noir, Pinot Meunier
Duck, Shellfish, Goose, Mushrooms, Manchego & Parmesan, Game, Pork, Squash & Root Vegetables, Chicken, Turkey, Cheddar & Gruyere, Meaty & Oily Fish, White Fish, Shellfish, Crab & Lobster, Cream Sauces, Exotic Spices, Soft Cheese, Salads & Greens, Potato, Quinoa, Farro, Brown Rice, White Rice, Pasta, Herbs, Nuts & Seeds, Stew, Onion, Shallot, Garlic, Salami & Prosciutto, Salmon, Quinoa
Top Notes For
Shay A
9.2

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.

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.

Dec 28th, 2019
David T

Independent Sommelier/Wine Educator

9.3

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.

Thanksgiving part II.

Nov 30th, 2019
Jake Coursen

Really nice with oysters with peanut sauce

Really nice with oysters with peanut sauce

Feb 10th, 2018
Carl Fischer

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.

Jan 1st, 2018
Greg Ballington

Co-Founder of Millennial Drinkers Wine Blog

9.1

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.

Dec 14th, 2017
Andrew Holod

National Sales Grapes of Spain

9.2

Vinous, deep and long.

Vinous, deep and long.

Aug 26th, 2017
Perry Riddle

Absolutely delicious. I'm a ho for some oak on my champagne.

Absolutely delicious. I'm a ho for some oak on my champagne.

1 person found it helpfulSep 19th, 2021
Thomas Weston

Great tart apple, super bright and fun. Fairly light with an incredible "growing" carbonation.

Great tart apple, super bright and fun. Fairly light with an incredible "growing" carbonation.

1 person found it helpfulDec 31st, 2013
Andrew Lampasone

Owner Wine Watch Selections

9.1

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

1 person found it helpfulOct 25th, 2013
David T

Independent Sommelier/Wine Educator

9.1

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.

Jan 14th, 2017