Billecart-Salmon 'Sous Bois' Brut Champagne 1.5L
Winemaker Notes: This unique cuvée, which is entirely vinified in oak, is composed of the three Champenois grape varieties. It totally masters the art of blending by renewing the ancestral spirit and savoir-faire of the original champagnes.
There is a rich olfactory impact which is harmoniously expressed (dried fruits, fresh citrus and white flesh fruits) and coupled with finely buttered seductive notes.
A burst of flavours (notes of grilled brioche and toffee) thanks to the distinguished power and maturity which is a mark of any great wine of Champagne.
Wine Spectator - "A rich Champagne, with a smoky overtone of toasted brioche and grilled nut notes deftly reined in by firm, focusing acidity. The finely detailed mousse carries additional flavors of poached pear, black cherry and Mandarin orange peel, and the racy finish shows a lasting tang of salinity. Feels like white Burgundy with bubbles. Drink now through 2027."
Wine Enthusiast - "Fermented and matured in wood before bottling, this Champagne has an extra layer of complexity and richness. It still keeps the house's dry and mineral character while adding riper spice and lime flavors. Drink now."
Robert Parker's Wine Advocate - "The latest release of Billecart's NV Brut Sous Bois offers up aromas of green apple, pear and dried fruits framed by a classy patina of buttery pastry and blanched almonds. Medium to full-bodied, elegantly fleshy and nicely concentrated, it's generous and textural, with fine-boned structure, racy acids and a delicate mousse. As usual, this is a blend of equal parts Pinot Meunier, Pinot Noir and Chardonnay, made with vins clairs fermented at low temperature in used oak barrels."
Vinous - "(made from one-third each Chardonnay, Pinot Noir and Pinot Meunier; 6 g/l dosage; L359333 15056M): Bright yellow. Pungent orchard fruit and lemon curd scents are complemented by suggestions of vanilla, anise and smoky minerals. Toasty and silky in texture, offering juicy pear and tangerine flavors plus a deeper suggestion of candied fig on the back half. Closes sappy, focused and long, with repeating smokiness and strong mineral cut."
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