- Pinot Noir / Chardonnay / Pinot Meunier
- 2019 - 2040
- Case size
Goedhuis, December 2019
Crafted from mostly Grand Cru sites, the 2008 vintage is 65% Pinot Noir and 35% Chardonnay, so it has an abundance of character and presence. Beautiful aromas of white flowers, red apples, hints of Sicilian lemon and citrus notes lift from the glass, flowing into hints of warm freshly baked biscuits. On the palate the Pinot comes through, showing more complexity and body with creamy brioche and biscuit flavours, and a lovely complexity of fruit. It is still intensely fresh and sleek, showing lots of elegance with fresh chalky minerals and lots of salinity. It is simply delicious!
Wine Advocate, August 2019,
The newly released 2008 Extra Brut Vintage from Billecart-Salmon is still—predictably—quite youthfully reticent, opening in the glass with a lively bouquet of citrus oil, crisp white peach, white flowers, cardamon and nutmeg. On the palate, it's medium to full-bodied, chiseled and precise, with a tight-knit core, lovely underlying chalky extract and a tensile finish. This is a vintage Billecart with more-than-usual upside, and it will be worth following for two decades in a cold cellar. Drink Date 2020 – 2038
James Suckling, July 2019,
A stunningly pure nose with aromas of apples, pears, grapefruit, dried flowers and fresh bread dough, all intermingled. The palate has a super fresh, sleek and vibrant feel with elegance, length and precision. The finish is so long and so precise. A stunning Champagne. Drink or hold.
Decanter, May 2019,
A blend of 65% Pinot Noir consisting of Premier and Grand Crus from the Montagne de Reims and the Vallee de la Marne and 35% Chardonnay from the Cote des Blancs. Significantly, this has nine years ageing on its lees (longer than some Prestige Cuvees), the 2008 was first released onto the global market back in March 2019. With an Extra Brut dosage of 4g/l, this is a highly expressive, confident and convincing interpretation of the vintage. Right now, it is youthfully sharp and focused with fine salinity, depth, acidity and balance, and as such is already extremely approachable. The flavour spectrum encompasses toast, oyster shell, citrus, cream and a flinty, mineral depth. There’s supreme balance and elegance here, combined with a hidden underlying power that will continue to emerge and broaden with time. The finish is dry and long. Drinking Window 2019 - 2040
Jancis Robinson, May 2019,
65% Pinot Noir (Montagne de Reims and Grande Vallée de la Marne), 35% Chardonnay (Côte des Blancs – Chouilly, Mesnil, Avize and Cramant). Nine years ageing on lees. Tasted six months after disgorgement. Extra Brut, dosage 4 g/l (liqueur de tirage is Pinot Noir dominant). Not as broad as the 2006. Very good for shellfish, and sauced dishes. Dense, serious, concentrated nose. Very tight. Only just approachable. Very satisfying. Great concentration. Piercing. Long. Still chewy. Very directed. Notably dry but not painful. Approach from the end of 2019… Opens out on the end.
Wine Spectator, December 2019,
A graceful Champagne that swathes the palate in a fine and creamy mousse, carrying flavors of baked blackberry, lemon meringue pie and chopped almond. Vibrant acidity creates a mouthwatering impression on the minerally finish. Drink now through 2026
The Champagne House Billecart Salmon was founded in 1818 when Nicolas François Billecart and Elisabeth Salmon were married. The House has remained within the family and is now run by the seventh generation of descendants. They maintain the legend of this "spirit of Champagne." The passion of the grape cultivated as a philosophy around three principal values "finesse, balance and elegance."
Champagne, the world's greatest sparkling wine, needs little introduction - with imitations produced in virtually every country capable of growing grapes, including such unlikely candidates as India and China. The Champagne region, to the north of Paris, has the most northerly vineyards in France, with vines grown on slopes with a southerly exposure to maximise sunlight. The soil is chalky, providing an excellent balance of drainage and water retention. The key to the wine is in the cellar - the bubbles result from a second fermentation in the bottle and the rich toasty flavours in great Champagne come from extended bottle ageing on the yeasty lees. Until the eighteenth century, the wines produced in the Champagne area were light acidic white wines, with no hint of sparkle. However glass and closure technology developed at that time and it was not long before Dom Perignon, a Benedictine monk at the Abbey of Hautvilliers, started experimenting with blends and produced the first recognisable champagne. In a world accustomed to still wines, the advent of champagne was almost a flop. It was saved when it became fashionable at the French court as a result of Louis XV's mistress Madame de Pompadour commenting "Champagne isthe only wine that lets a woman remain beautiful after she has drunk it." And the rest is history, with famous (or infamous) champagne lovers including Casanova, Dumas, Wagner, Winston Churchill, James Bond and Coco Chanel.