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.

Billecart-Salmon Blanc de Blancs 1999
Sweetness Level:
Category: Blanc de Blancs Prestige Cuvée: No
Ratings (on a scale of 100)
Champagne 411 93 Apr. 2013   Average Retail Price
Wine Enthusiast 94 12/01/11   (750 ml bottle) $150
Wine Spectator 91 12/31/11    

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
champagne pouring

Label: Billecart-Salmon Blanc de Blancs 1999
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

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).

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