Billecart-Salmon : Cuvée Nicolas François Billecart 2008

The freshness and the complexity of a vintage Extra Brut champagne

 The estate

Since its creation in 1818 by Elisabeth Salmon and Nicolas-François Billecart, the Billecart-Salmon Champagne House has remained independent, preserving for 7 generations all its know-how and the high quality of its wines.

The vineyard

The Billecart-Salmon vineyards stretch from the Côte des Blancs to the Montagne de Reims over nearly 100 hectares. The vines are cultivated and cared for in the traditional way in order to get closer to the authentic fruit and reflect the quality of the Champagne terroir.

The wine

The Cuvée Nicolas François Billecart was created in 1964 as a tribute to the founder of the House. 
With its delightfully subtle harmony between balance and maturity, this 2008 vintage is the result of a blend of Grand Crus (83%) and Premier Crus (17%) from the classified communes of the Montagne de Reims, the Grande Vallée de la Marne and the Côte des Blancs.

Winemaking and ageing

17% of the production is vinified in oak barrels. Ageing on the lees in the cellars of the estate takes place over a period of more than 12 years.

Blend

Pinot Noir (60%) from Mareuil-sur-Aÿ, Aÿ, Ambonnay, Bouzy, Verzenay and Verzy. 
Chardonnay (40%) from the communes of Mesnil, Chouilly, Cramant, Vertus. 

Characteristics and tasting tips for the Cuvée Nicolas François Billecart 2008 

Tasting

Colour
The colour is of a shining, delicate golden hue. The effervescent is finely chiselled and wonderfully precise.

Nose
Rich while maintaining a clear freshness , the nose releases fruity (stone fruit) and floral (acacia blossom and rose petal) scents. During aeration, the bouquet becomes more complex, through notes of lightly roasted flaked almonds, frangipane and candied mandarin peel.

Palate
The palate delights with its balance, its tension and its minerality. Fruity scents (fresh yellow raspberry, quince, fig) mingle with gourmet notes of honey biscuits, finger lime and licorice and Royal Ann cherry. A subtle combination of power and precision draw out to a finish that releases notes of toast and bergamot.

Food and wine pairing

A good line-caught sole in lemon butter or a milk-fed veal chop with girolle mushrooms are refined pairings for this exceptional champagne.

To serve

For the best tasting, serve at cellar temperature (11/12°C).