Billecart-Salmon Brut Blanc de Blancs 2004
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Wilfred
Wong -
James
Suckling -
Wine
Enthusiast -
Wine
Spectator
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Winemaker Notes
The unique dimension of a pure and intense Blanc de Blancs associated to a finely studied dosage. A strong personality, allied to an exquisite delicateness worthy of the most beautiful gustatory matches (whole baked veal sweetbread, creamy shellfish risotto).
Professional Ratings
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Wilfred Wong of Wine.com
What is Blanc de Blancs in terms of Champagne? Directly translated, it is Champagne made exclusively from white grapes. But, what is it all about? At their best, the wines are elegant, refine and pure. Piercing and definitive, the 2004 Billecart-Salmon is such a wine and is easily one of the finest Blanc de Blancs. It clearly defines the best in this category. My good friend and colleague Christopher Parks would pair this with steak tartare, capers and anchovies and you know what, I would too! This one cuts right to the chase and goes right to the heart of the region with its green apple and chalkiness. Medium straw color, refined and steady beads; medium bodied, delicate on the palate; dry, superior acidity, well balanced; green apple, chalk and mineral show up in the flavors; very crisp and elegant in the aftertaste. (Tasted: October 21, 2014, San Francisco, CA)
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James Suckling
The vintage edition of Billecart's Blanc de Blancs comes from the same four villages as the NV but carries a much more savory style, showcasing plenty of pastry and chalky lees-derived oyster shell as well as a subtly spicy oak thread. Fresh almond nougat, honeyed peaches and white flowers all abound. The palate texture is striking, smooth and creamy, as peach and lemon-custard flavors run even and long. Really impeccably balanced. Handy depth and drive. Drinking very well now: in a great place.
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Wine Enthusiast
This is a superb Blanc de Blancs that boasts great minerality, texture and intense fruit flavor. It's a finely structured wine, now approaching maturity with its apple, citrus and green pear notes. Lingering in the mouth, it is a beautifully long-lasting, pure wine. Drink until 2018 and probably beyond. Cellar Selection.
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Wine Spectator
Toasted brioche and pastry cream notes are rich and smoky in this elegant Champagne, riding the refined mousse with flavors of white peach and candied kumquat. The spiced finish is ripe and balanced. Drink now through 2025.
Oldest continuously family-owned House, Billecart-Salmon was founded in 1818 by the marriage of Nicolas Francois Billecart and Elisabeth Salmon. For over two hundred years, the House has developed a renowned expertise in crafting fine, elegant and balanced Champagnes.
Billecart-Salmon was first and foremost the result a union between Nicolas François Billecart and Elisabeth Salmon who, in 1818 and just married, founded their own Champagne House in Mareuil-sur-Aÿ, a small village near Epernay. At their side was Louis Salmon, Elisabeth’s brother and a passionate oenologist who, from the very beginning, dedicated himself to the development of the wines. From then on, their heirs have never stopped aiming for excellence in winemaking. Today led by seventh generation Mathieu Roland-Billecart, each family member has endeavored to pursue the family tradition and stay faithful to the same motto: "give priority to quality, strive for excellence."
Billecart-Salmon rigorously cultivates an estate of 100 hectares, sourcing grapes from an area totaling 300 hectares across 40 crus of the Champagne region.
The majority of the grapes used for vinification come from a radius of 20km around Epernay, where the Grand Crus of Pinot Noir, Pinot Meunier and Chardonnay co-exist, in the vineyards of the Montagne de Reims, the Vallée de la Marne and the Côte des Blancs.
As part of the quest to increase the quality of their champagnes, in the 1950s, the House introduced the technique of cold settling combined with the use of stainless steel tanks for a longer fermentation at a lower temperature. Vinification occurs primarily on small thermoregulated tanks which allows the House to vinify parcels separately, preserving nuances of expression of "terroir". Low temperature fermentation slows down the process, encouraging aromas to delicately develop and allow the purity of the fruit to be fully expressed; absolute signature of the Billecart-Salmon style: finesse, elegance and balance.
Over three years of ageing on lees in the chalk cellars for the non-vintage cuvees and over ten year for the prestige vintage cuvees, the family allows their wines to blossom. Giving the luxury of time to play its role is also behind the grandeur of Billecart-Salmon champagnes.