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Billecart-Salmon
 
 
 
 

Billecart-Salmon Nicolas Francois Billecart 2002 Champagne

Billecart-Salmon Nicolas Francois Billecart 2002 is a prestige cuvee chamagne. It is layered, complex, and enticing. Billecart-Salmon Nicolas Francois Billecart 2002 ratings are provided along with more details about this prestige cuvee.

Billecart-Salmon Nicolas Francois Billecart 2002
Type
Sweetness Level:
Brut
Vintage:
2002
Category: Basic Prestige Cuvée: Yes
 
Ratings (on a scale of 100)
Price
Champagne 411 95 Jan. 2014   Average Retail Price
Wine Enthusiast 96 12/01/13   (750 ml bottle) $105
Wine Spectator na na    
 
 
 
 
 

Tasting Notes
Appearance: Light yellow/gold with fine steady bubbles.
Aroma/bouquet: White peach, lemon, layers of brioche, toasted almond, subtle vanilla. Minerality.
Palate: Peach, dried stone-fruit, caramel, brioche, almond cream. Chalky minerality.
Additional comments: Layered and complex. Take your time and enjoy as it opens up. Enticing.
When to drink: Billecart-Salmon Nicolas Francois Billecart 2002 Champagne is ready to drink now, but should be at peak in 2016 through 2022.

Nicolas Francois Billecart 2002 Details
champagne pouring

Label: Billecart-Salmon Cuvee Nicolas Francois Billecart 2002
House/Winery:
Champagne Billecart-Salmon
Wine Category:
Sparkling Wine
Region & Country:
Champagne, France
Type (Style):
Vintage
Sweetness Level: Brut
Dosage: 4 to 5 grams per liter
Prestige cuvée: Yes
Vineyards: 100% Grand Cru
Grapes: 60% Pinot Noir, 40% Chardonnay
Alcohol: 12.5%

Go to Champagne Details for a description of the above types, characteristics, and grapes.

Billecart-Salmon Nicolas Francois Billecart 2002
Production

Billecart-Salmon uses the méthode champenoise for their champagne production. The Nicolas Francois Billecart 2002 is composed of 60% Pinot Noir, 40% Chardonnay. A portion of the fruit was fermented in old oak barrels. No Malolactic fermentation. Billecart-Salmon typically ages it's vintage champagnes from 8 to 10 years on lees prior to disgorgement. Dosage is 4 to 5 grams per liter.

Billecart Salmon uses double debourbage in winemaking. After pressing, solids settle to clarify the juice, then a second 'cold' settling occurs at about 40 degrees Fahrenheit for a minimum of 48 hours. The process ensures purity of the juice. The fermentation generally takes place over 3 to 4 weeks at a temperature not to exceed 58 degrees Fahrenheit (typical fermentation at most houses is 1 week at about 68 degrees Fahrenheit).

 
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