Billecart-Salmon : Cuvée Louis Salmon Blanc de Blancs 2009

The minerality and elegance of a vintage champagne

The estate

Since it was founded in 1818 by Elisabeth Salmon and Nicolas-François Billecart, the Billecart-Salmon Champagne House has remained independent, retaining all its know-how and the exacting quality of its cuvées for 7 generations.

The vineyard

The Billecart-Salmon vineyards stretch from the Côte des Blancs to the Montagne de Reims, covering almost 100 hectares. The vines are cultivated and cared for in the traditional way to produce authentic fruit and reflect the quality of the Champagne terroir.

The wine

This bottle is a tribute to Elisabeth Salmon's brother Louis, a passionate oenologist who was very involved in the wine-making process right from the creation of the estate. Cuvée Louis Salmon Blanc de Blancs 2009 expresses the best Grand Cru plots in the Côte des Blancs: Cramant and Chouilly for finesse, Avize for power and Mesnil-sur-Oger for structure and longevity.

Winemaking and ageing

Vinification takes place in stainless steel vats. Ageing on lees in the house's underground cellars for 12 years. The dosage is 3.75 g/l.

Blend

Chardonnay (100%).

Characteristics and tasting tips for Louis Salmon Blanc de Blancs 2009 from Billecart-Salmon

Tasting

Colour
The champagne has a pale gold colour with hints of yellow and green, and a remarkable sheen.

Nose
Elegant and complex, the nose opens with fragrances of hazelnut and citrus pulp (mandarin). Aeration reveals pure, crystalline aromas (raw butter and fresh honey) conferred by the chalky soil of the estate's terroirs.

Palate
The palate is precise, enticing with its smooth feel and chiselled finesse. The balance and power of the palate combine with a rich palette of aromas (marzipan, flaky brioche, white fruit and white pepper). The finish is long and lingering, with aromas of fresh mango and cardamom.

Food and wine pairing

With its purity and precision, Billecart-Salmon's Cuvée Louis Salmon Blanc de Blancs 2009 is an ideal match for Corrèze veal sweetbreads or a creamy shellfish risotto.

To serve

For the best tasting, serve between 10 and 12°C.