Billecart Salmon Blanc de Blancs 1999

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Billecart-Salmon Recent Labels   Non-Vintage Brut Reserve Extra Brut Brut Sous Bois Brut Rose' Blanc de Blancs Grand Cru Demi-sec   Vintage Extra Brut 2004 2004 Blanc de Blancs 2004 Blanc de Blancs 1999   Nicholas Francois Billecart Brut 2002 Brut 2000 Brut 1999 Le Clos Saint-Hilaire 1998 Elisabeth Salmon Rose' 2002

Billecart-Salmon Blanc de Blancs 1999 Champagne

Billecart-Salmon Blanc de Blancs 1999 is a complex and elegant champagne. It needs time in the glass to open up and shine. See our tasting notes below for a description of Billecart-Salmon Blanc de Blancs 1999.

Tasting Notes
Appearance: Pale straw with tiny bubbles.
Aroma/bouquet: Pear, lemon, smoke, hazelnut, lots of brioche/biscuit as it opens up.
Palate: Apple, raisin, toasted almond, brioche, saline minerality.
Additional comments: Needs time in glass to warm/open up and let autolytic notes shine. Complex and elegant.
When to drink: Billecart-Salmon Blanc de Blancs 1999 Champagne is ready to drink now through 2017.

Blanc de Blancs 1999 Details Label: Billecart-Salmon Blanc de Blancs 1999 House/Winery: Champagne Billecart-Salmon Wine Category: Sparkling Wine Region & Country: Champagne, France Type (Style): Vintage, Blanc de Blancs Sweetness Level: Brut Dosage: 5.5 grams per liter Prestige cuvée: No Vineyards: 100% Grand Cru Grapes: 100% Chardonnay Alcohol: 12% Go to Champagne Details for a description of the above types, characteristics, and grapes.

Billecart-Salmon Blanc de Blancs 1999
Production
Billecart-Salmon uses the méthode champenoise for their champagne production. The Blanc de Blancs 1999 is composed of 100% Chardonnay from grand cru vineyards. A large portion of grand cru fruit is fermented in old oak barrels. Billecart-Salmon ages it's vintage champagnes from 8 to 10 years on Lees. Dosage for the 1999 Blanc de Blancs is 5.5 grams/liter. Billecart-Salmon takes special measures to ensure the best liqueur for every dosage. Different liqueurs are used for each disgorgement. After much experimentation, Bergeres-les-Vertus, a premier cru, was chosen along with 3% reserve wine for the 1999 Blanc de Blancs dosage.

Billecart Salmon incorporates a technique called double debourbage where solids in fresh juice settle to clarify the juice, then a second 'cold' settling occurs at about 40 degrees Fahrenheit for at least 48 hours. This process ensures the purest of juice will be used for fermentation. The fermentation process typically takes place over 3 to 4 weeks at a temperature not to exceed approximately 57 degrees Fahrenheit (typical fermentation at most houses is 1 week at about 68 degrees Fahrenheit).