Address: Shop 1/780 Bourke St, Redfern NSW 2016  |  Tel: 02 9310 5454

Product Details

Billecart Salmon Nicolas Francois 2002

$360.00

Billecart Salmon Nicolas Francois 2002 A hint of struck flint reduction makes way for the icy brightness of grapefruit zest, lemon, white peach, then the warmth of figs, and later, yellow summer fruits. A decade in the cellar has set down layers of toast and nuts, even wood spice. Refreshing acidity takes time to uncoil, and minerality rises slowly, super fine, confident and taut, surging on the finish in a cascade of chalk that lingers, undeterred, for minutes.

Compare

Share this product

Description

Billecart Salmon Nicolas Francois 2002

Billecart Salmon Nicolas Francois 2002 A hint of struck flint reduction makes way for the icy brightness of grapefruit zest, lemon, white peach, then the warmth of figs, and later, yellow summer fruits. A decade in the cellar has set down layers of toast and nuts, even wood spice. Refreshing acidity takes time to uncoil, and minerality rises slowly, super fine, confident and taut, surging on the finish in a cascade of chalk that lingers, undeterred, for minutes.

Founded in 1818 by husband and wife Nicolas François Billecart and Elisabeth Salmon, the BILLECART-SALMON House is rich with history. For nearly two hundred years, the Billecart family has been handing down the secrets to making exceptional champagne from generation to generation. The Champagne House is special for many reasons, but one notable reason is that it is one of very few to remain Family owned.

The BILLECART-SALMON House covers around 50 hectares, and gets its grapes from a total of 170 hectares of land. Frequently cited for the quality of its vintages, the House pays particular attention to selecting the best grapes.

At the foot of the Mareuil-sur-Aÿ hill, the family cultivates one hectare of Pinot Noir on a single, enclosed parcel. It is called Clos Saint Hilaire. The magic of the terroir combined with human skills have given rise to a wine which is particularly renowned for the complexity and rarity of its aromas. For all of its heirs, it represents an authentic treasure that they all must honour and preserve.

Harvest after harvest, the Family has forged close and courteous relationships with the winegrowers of the Champagne region. Here, everyone knows that they have a time-honoured savoir-faire. They all share the same determination to create a product unlike any other.

Billecart uses its own cultured yeasts (from natural yeasts of nearby villages) and its ferments are colder than most – a crucial element in retaining freshness and delicacy. (Cellar Master Francois) Domi showed us one hundred, forty hectolitre tanks individually temperature controlled to ferment at a chilling thirteen degrees. At such a low temperature, it takes until late November for the primary fermentation to complete.
Old barrels are used for the fermentation of all grand cru fruit (he sources used Burgundy barrels that have seen six or seven fermentations) and barrel stirring is conducted weekly, according to taste. All parcels for the non-vintage blends go through malolactic fermentation, but for the vintage wines this depends upon the vintage. Dosage levels are low, 8g/L of sweetness in the non-vintage wines and just 4g/L in the vintages. This places the vintage wines firmly in “Extra Brut” (extra dry) territory. Any more sweetness might start to play havoc with such delicate styles.
Billecart’s non-vintage wines are aged for three-and-a-half to four years and its Millésime collection for a minimum of eight to ten years

 

Additional information

Brands

Billecart Salmon

Country

Champagne, France

Price

$300+

Varietal

Champagne

Reviews

There are no reviews yet.

Be the first to review “Billecart Salmon Nicolas Francois 2002”

Your email address will not be published. Required fields are marked *