1985 | Billecart-Salmon | Cuvee Nicolas-Francois Billecart (Magnum)

Details

Sparkling Wine: 1985 | Billecart-Salmon | Cuvee Nicolas-Francois Billecart (Magnum)

A lovely colour of sparkling yellow gold veiled in luminous golden reflections. There is a balanced tension controlled by the blossoming of the wine (seeded and stone fruit, citrus fruit, warm madeleines) and embodied by the line of noble resinous flavours (spruce and juniper berries from Houlle).

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Producer: Billecart-Salmon

Vintage: 1985

Size: 1.5L

ABV: 12%

Varietal: Champagne Blend

Country/Region: France, Champagne

A lovely colour of sparkling yellow gold veiled in luminous golden reflections. There is a balanced tension controlled by the blossoming of the wine (seeded and stone fruit, citrus fruit, warm madeleines) and embodied by the line of noble resinous flavours (spruce and juniper berries from Houlle). Fine malted notes associated with orchard fruit (white peach, nectarine, Lorraine plum) refined by the purity of the complex mandarin zest aromas. It will expose the flavours of a beautiful creamy, roasted poultry or a delicious slice delicious turbot in a creamy sauce.

Producer Information

Billecart-Salmon is a Champagne house located in the village of Mareuil-sur-A in northern France, founded in 1818 after the marriage of Nicolas Franois Billecart and Elisabeth Salmon. Chardonnay, Pinot Noir and Pinot Meunier all feature in the house cuve. The range is broad, encompassing a Brut Reserve and Ros, Extra Brut, Demi-Sec, Brut Sous Bois, Blanc de Blancs Grand Cru and the Cuve Nicolas Franois Billecart. The pinnacle of the collection is the vintage Le Clos Saint Hilaire, a blanc de noirs Champagne from vines planted in 1964. The grapes come from a single-hectare plot, which is isolated and enclosed within a wall of stone (or a clos). It is aged in small Burgundian barrels and no more than 7000 bottles are produced each year. In the vineyard, Billecart-Salmon uses some biodynamic principles and eschews the use of pesticides and herbicides. Yields are kept low to increase the quality of the grapes. In the winery, the juice is racked twice a practice that was revolutionary for Champagne when the house began doing it. Dosage is typically low, and if it is not needed in one particular year, it is simply not used. The wines age underground within the Billecart-Salmon limestone cellars in oak barrels, the oldest of which are reserved for the grand cru cuves.