Billecart-Salmon Cuvee Nicolas Francois Billecart 2007 Champagne
Billecart-Salmon Cuvee Nicolas Francois Billecart 2007 Champagne

Billecart-Salmon Cuvée Nicolas Francois Billecart 2007

Champagne - Brut - Premier Cru - Billecart-Salmon

"A vintage in honour of the founder of the Billecart-Salmon House".

$138.36 $138.36 Tax excl.
0.75L bottle with case
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Secure packaging and transport insurance
Secure packaging and transport insurance
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100% secure payment
Stored in a hydro-regulated cellar
Stored in a hydro-regulated cellar
Data sheets
Grape varieties
Chardonnay 40
Pinot Noir 60% of the total of the total of the total
Billecart-Salmon

Billecart-Salmon

This House founded in 1818 since by Nicolas François Billecart and Elizabeth Salmon remains, even today, one of the last Houses of Champagne still family-owned and independent, directed by François Roland-Billecart, at the head of the 6th generation.


Founded in 1818 by Nicolas-François Billecart and Elizabeth Salmon.


An independent House for nearly 200 years led today by the sixth generation whose unchanging oath is: Prioritize quality, strive for excellence.

Description Billecart-Salmon Cuvée Nicolas Francois Billecart 2007.

This vintage, created for the first time in honour of the founder of the Billecart-Salmon House in 1964, is a blend of Grands Crus exclusively originating from the Montagne de Reims (Pinot Noir) and Côte des Blancs (Chardonnay).

Vinification is in part made in traditional barrels.

The colour is a crystal clear golden yellow, bright with golden shades.

To the nose : very beautiful aromatic range, going from white peach to nectarine, and including Lorraine Mirabelle plum and the purest and most complex tangerine zest.

To the palate : beautiful tension on red fruits brought by the Pinot Noir variety. Touches of citrus like Menton lemon or Florida pink grapefruit, ending on a warm brioche madeleine. The finish is finely resinous with sensations of spice and juniper berries, the whole thing marked by an outstanding, lightly wooden vinosity.

To be served around 12°C to let it express all its complexity. Will fit very well with a Bresse poultry or a chop of milk-fed veal.

Can be kept in a dark and cool cellar, with the bottle laid flat.

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