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Billecart-Salmon
 
 
 
 

Billecart-Salmon Cuvee Elisabeth Salmon Rose' 2002 Champagne

Billecart-Salmon Cuvee Elisabeth Salmon Rose' 2002 is Billecart-Salmon's prestige cuvee rose' champagne. This is an elegant rose' that opens up after some time in the glass. Billecart-Salmon Cuvee Elisabeth Salmon Rose' 2002 ratings are available along with details about this prestige cuvee.

Billecart-Salmon Elisabeth Salmon Rose' 2002
Type
Sweetness Level:
Brut
Vintage:
2002
Category: Rose' Prestige Cuvée: Yes
 
Ratings (on a scale of 100)
Price
Champagne 411 93 Jan. 2014   Average Retail Price
Wine Enthusiast 94 12/01/12   (750 ml bottle) $210
Wine Spectator na na    
 
 
 
 
 

Tasting Notes
Appearance: Pale salmon with very fine steady bubbles.
Aroma/bouquet: Wild strawberry, rose petal, citrus. Subtle minerality and yeastiness. Just a hint of dark chocolate.
Palate: Cherry, strawberry, raspberry, citrus. Chalky minerality with a hint of toast.
Additional comments: Elegant, slightly tart but will mellow with age. Opens up after some time in the glass.
When to drink: Billecart-Salmon Elisabeth Salmon 2002 Champagne is ready to drink now although it should peak about 2015 through 2020.

Elisabeth Salmon Rose' 2002 Details
champagne pouring

Label: Billecart-Salmon Cuvee Elisabeth Salmon Rose' 2002
House/Winery:
Champagne Billecart-Salmon
Wine Category:
Sparkling Wine
Region & Country:
Champagne, France
Type (Style):
Vintage
Sweetness Level: Brut
Dosage: 8 grams per liter
Prestige cuvée: Yes
Vineyards: NA
Grapes: 50% Chardonnay, 50% Pinot Noir
Alcohol: 12%

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

Billecart-Salmon Elisabeth Salmon Rose' 2002
Production

Billecart-Salmon uses the méthode champenoise for their champagne production. The Elisabeth Salmon Rose' 2002 is composed of 50% Chardonnay and 50% Pinot Noir. Billecart-Salmon typically ages it's vintage champagnes from 8 to 10 years on lees prior to disgorgement. Dosage is approximately 8 grams per liter.

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

 
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