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Description
Billecart-Salmon Brut Nature Champagne NV (France)Dry style Lemon verbana Brioche Full mouthfeel "A dense, layered Champagne with a full body and lots of creamy texture. Lovely cooked apple and pie crust. 40% pinot meunier, 30% chardonnay and 30% pinot noir. The base was 2015, but in total it contains 10 harvests. It was bottled at the beginning of 2016 and disgorged in March 2020. Four years on lees. Fantastic release. Drink or hold" James Suckling, Dec 2020 "Firm and minerally, this tightly meshed
- Dry style
- Lemon verbana
- Brioche
- Full mouthfeel
"A dense, layered Champagne with a full body and lots of creamy texture. Lovely cooked apple and pie crust. 40% pinot meunier, 30% chardonnay and 30% pinot noir. The base was 2015, but in total it contains 10 harvests. It was bottled at the beginning of 2016 and disgorged in March 2020. Four years on lees. Fantastic release. Drink or hold" James Suckling, Dec 2020
"Firm and minerally, this tightly meshed Champagne carries delicate notes of orchard blossom, Asian pear, toast point and oyster shell on the finely detailed mousse. Drink now" Wine Spectator, Oct 2021
"Billecart's newly released NV Brut Nature exhibits aromas of fresh bread, crisp orchard fruit, almond paste and ripe citrus fruit. Medium-bodied, pillowy and precise, it's crisp and bone-dry, without being in the least austere. Drink date: 2020-2028" William Kelley, Wine Advocate, Sep 2021
Enjoy this pale gold champagne with a beautiful visual intensity. Then, appreciate the complex and seductive aromas of dried fruits and brioche combined with floral notes. These are further enhanced by the subtle charm of lemon verbana. The taste exhibits a charming biscuity flavour with notes of white flesh fruit and a full and harmonious minerality.
The House created its first non-vintage Extra Brut in 2010. 10 years later, the cuvée has evolved to become Brut Nature, with no sugar added to the doseage. The cuvée is the result of a blend of grapes from 10 harvests (2006 - 2015) and a prolonged ageing of 48 months in the estate's cellars. 40% Pinot Meunier, 30% Pinot Noir, 30% Chardonnay
Food Pairing: oysters, a veal carpaccio or seared scallops.
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Exchange/Return Notes
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