Billecart Salmon Brut Reserve 2007
95 POINT RATED WINE ENTHUSIAST MAGAZINE WORLD CLASS CHAMPAGNE FROM BILLECART SALMON
- ★★★★★ ★★★★★ 0 out of 5 stars.
- 95 POINT RATED WINE ENTHUSIAST MAGAZINE
- 94 POINT RATED DECANTER MAGAZINE
- 93 POINT RATED JAMES SUCKLING
- 93 POINT RATED WINE SPECTATOR
- WORLD CLASS CHAMPAGNE FROM BILLECART SALMON ESTABLISHED IN 1818
A satiny white mousse sits well over a straw pale gold tinged base that’s finely threaded by a steady stream of delicate bubbles. Strong yeasty baked bread characters intermingle with oily toast, cashew, citrusy honey and brioche notes. Rich yet tense and tightly knit on the finish the palate features mouthwatering flavours of baked bread, citrus, oily toast like characters and yeast lees with some roasted almonds on the dry crisp finish. Long precise aftertaste that has a lingering subtle dried nut element to it. A very dry and focused Champagne that requires some patience.
95 Point Rated - Roger Voss Wine Enthusiast
"Definitely dry, this impressively crisp wine is tightly textured, mineral in character and with great fruit. Its acidity and taut tangy character are part of a sophisticated wine that is still maturing. The hints of toast are there, but this beautiful wine will take a while to show its full potential. Drink from 2019."
94 Point Rated - Decanter
”The www vintage: wind warmth and water”. The balance of all three was just right to ensure top-quality fruit at harvest, This is a blend of 75% pinot noir and 25% Chardonnay with 4g/l dosage. So although this is an extra brut style, the 5% vinification in oak casks, 10 years on its lees, and partial malolactic fermentation gives a creamy, toasty edge to the focused palate. With Flavours of hazelnut praline, lifted florals and real purity of peachy citrus, this is a complex, vinous Champagne that needs time to shine. “
93 point Rated - Wine Spectator
"Sleek acidity firms this tightly meshed 2007, a racy frame for flavors of crème de cassis, toast, ground ginger and candied lemon zest. Long and minerally on the finish. Drink now through 2027."
93 point Rated - JamesSuckling.com
"The spicy pinot noir holds sway on the nose with an array of sous bois, flinty minerals, dried cherries and brioche. The smaller component of chardonnay (25%) delivers a crisp lemon acidity on entry, which builds weight to a cherry-pastry finish. Lots of potential here. Try from 2020."
92 points Stephan Reinhardt – Robert Parker’s The Wine Advocate
"Billecart-Salmon's intense and vinous 2007 Vintage blends 75% Pinot Noir from the Montagne de Reims and the Grande Vallée de la Marne (Mareuil-sur-Aÿ and Aÿ) with 25% Chardonnay from the Côte des Blancs villages Avize, Cramant, Mesnil-sur-Oger, Oger, Chouilly and Vertus. Vinified in stainless steel, the bouquet indicates pure, ripe and refined fruit with delicate brioche and morel scents as well as fine chalky and super discreet marzipan and nougat notes. Full-bodied and very intense in its fruit flavors, this is a rich, persistent, pure, just ripe and refined 2007 with a finish that is remarkably fresh but not fully round. Drink 2019-2026."
Tyson Stelzer - The Champagne Guide
"The mark of Billecart is made not by the heavy foot all of concentration, power and presence, but rather by the fairy touch of delicacy and crystal/clear fidelity."
“75% Pinot noir from Ay, Mareuil-Sur-Ay and the Montagne de Reims and the rest Chardonnay from the top villages on the Cote Des Blancs. Dosage just 4g/l but it doesn’t taste at all austere. Deep green gold. Very tight bead and on the palate tense but fully ripe. Taste much mellower than 4g/l. Very successful. 17.5/20 points.
A new vintage cuvée has been released by Champagne Billecart-Salmon. Extra Brut 2007 is a blend of 75% Pinot Noir, sourced from Aÿ, Mareuil-sur-Aÿ and the Montagne de Reims, and 25% Côte des Blancs Chardonnay (from Avize, Cramant, Le Mesnil-sur-Oger, Oger, Chouilly and Vertus). It has a dosage of 4g/l.
The 2007 vintage was mixed, beginning with unusually high temperatures in April and early, but uneven, flowering. A cold, wet summer led to patchy ripening – with high humidity making rot a threat – though sunshine in late August meant that many houses harvested earlier than usual.
The cool summer is reflected in this Extra Brut style, making for a very dry, rather lean, palate – mineral and clean, with fresh citrus and a touch of salinity on the finish that would pair well with oysters. On the nose, freshly sliced lemon aromas are backed by hints of candied peel and marzipan.
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