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| | "Fans of Billecart's elegant, pillowy, but precise style will be delighted .... This is an impressive range of new releases from Billecart-Salmon, and the finesse and purity is outstanding." William Kelley, Wine Advocate |
| | | “To manage its extensive vignoble, Billecart has 4 viticultural centers — in Oiry, Mailly, Damery, and Aÿ — equipped with 13 tractors, a number that will surely continue to climb, since, from 2020, the house has abandoned the use of chemical herbicides. In the winery, cold fermentation to preserve purity and expressive fruit has long been Billecart's calling card, and that continues today, in 47hl tanks of either stainless steel or wood, maintained at 13°C and with malolactic fermentation completed or not depending on the vintage. Little by little, a barrel program has been established and refined without changing Billecart's DNA: today, 5-year-old barrels are purchased secondhand and initially used for the tailles (heavier press fractions) before they are deemed sufficiently neutral to contribute to cuvées such as the Brut Sous Bois. Another development is investment dedicated to increasing the proportion of reserve wines, which now routinely surpasses 50% for the Brut Réserve (it was more like 35% not long ago). Recent releases from Billecart have been excellent and show all that work very clearly, and surely the upward trajectory will be perpetuated if the house continues to invest in agronomic improvements .... |
| | Billecart-Salmon is discreetly but significantly evolving. Since 2010, a new cellar has housed some 400 barrels for vinification and élevage, and since 2018, another cellar is home to oak foudres retaining some 80,000L of reserve wine. Meanwhile, Billecart's wines are spending longer and longer sur latte, and fruit sourcing is changing — with more Grand Cru fruit replacing Premier Cru fruit — while volumes remain the same. Based on the trials underway in their emblematic Clos Saint-Hilaire, the next frontier will be the vineyards.
This visit and tasting with Mathieu Roland-Billecart and chef des cave Florent Nys underscored the impact of these quiet but important changes, and it's clear that this is a house that's going from strength to strength."
William Kelley, Wine Advocate |
| | 100% Chardonnay sourced from 4 Grand Cru villages in the Côte des Blancs: Avize, Chouilly, Cramant, Le Mesnil-sur-Oger
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| ‣ "Really attractive ripe and pure Chardonnay sourced from the Côte de Blancs villages of Avize, Cramant, Chouilly, and Mesnil-sur-Oger. This has bright, ripe peach and nectarine in addition to mango, lemon – not to mention some background chalky aromas. The palate's a riot of fleshy and flavorsome Chardonnay fruit with a helping of stone fruits and another of green mango flavors and deeper-set citrus zest. Seamless balance flows to the finish." |
| ‣ "Chardonnay from the Côte des Blancs lends itself to a Champagne that is finely textured and impressively fruity and structured. The wine has a steely edge that suggests this bottling is young but that also has beautiful fruit and minerality." 94
Roger Voss, Wine Enthusiast |
| | | | A cuvée of Pinot Noir, Pinot Meunier, and Chardonnay vinified as a red wine
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| ‣ "The intensely flowery bouquet is followed by a palate crammed with strawberry and dried flower flavours, then a joyous finish." 96
James Halliday, Halliday Wine Companion |
| ‣ "The NV Champagne Rosé Brut is an attractive pale salmon hue, with a fresh perfume of wild strawberry, ripe peach, white and red flowers, a hint of tropical fruit, and grapefruit. The palate is rounded, with fruit up front and through the mid-palate, and it has a silky and fresh lift. There is a wonderful ease and drinkability to this wine, which delivers balance and finesse." 94
Audrey Fricke, JebDunnuck.com |
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