Tag Archives: Billecart-Salmon

Billecart-Salmon – 19/01/2012

2011 Charly-sur-Marne Pinot Meunier
Aromatic grassy kiwi lime elderberry, light fresh mid-palate, bright acids.

2011 Ay Pinot Noir
Slightly savoury cherry stalks, contained but broad and expressive, passion fruit zing and zest.

2011 Mesnil-sur-Oger Chardonnay
Apple lime nashi grapefruit, great lines through the palate.

Extra Brut
Toasty for a Brut Nature, dried herbs and honey, great drive across the palate but not straight down the middle, nice spicy berry notes, savoury sweetness.

Brut Reserve
Honeyed richness, lees doesn’t get in the way.

Blanc de Blancs Grand Cru
Exceptionally well-integrated acids, freshness and drive, rich citrus creaminess.

Brut Sous Bois
Smells like white burgundy, crunchy and really complex. Amazing wine with food.

Vintage 2004
Rich creamy light caramel, apple & pear custard, subtle toast and sesame, broad with rolling soft berry and mandarin.

Brut Blanc de Blancs 1999
Struck-match Chablis style, reductive dried citrus peel, full yet racy acids, big citrus fruit sweetness, powerful expression but subtle and complex.

Nicolas Francois 2000
Soft subtle sweet butternut pumpkin, light soft full rich and subtle, young yet complex, toasty smoked artichokes, fruit-forward at the moment.

Billecart-Salmon tasting

Billecart-Salmon tasting

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Family-owned and proud of it (Champagne, France – Day Four)

During my week I had several engaging discussions with many of my hosts, and we shared our philosophies on wine and champagne. As this was my second visit to Champagne and considering my history with Domaine Chandon Australia, I feel like I have come to a reasonably good understanding of Champagne and what the most important things are. Champagne as a product is probably the best example of wine marketing, and brand strength and recognition has been built around the category. Today there are many more competitors for champagne around the world, and with so many houses and so much wine coming out of this small region, the question becomes how to stay relevant and competitive in a saturated and (currently) stagnant market?

A lovely welcome at Pol Roger

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