Billecart-Salmon Blanc de Blancs Champagne

Billecart-Salmon Blanc de Blancs is an award winning non-vintage blanc de blancs champagne that is available at many retailers. This is a very good crisp, dry, and rich champagne. Our tasting notes provide a description of Billecart-Salmon Blanc de Blancs champagne.

Billecart-Salmon Blanc de Blancs
Sweetness Level:
Category: Blanc de Blancs Prestige Cuvée: No
Ratings (on a scale of 100)
Champagne 411 92 Nov. 2013   Average Retail Price
Wine Enthusiast 90 12/01/11   (750 ml bottle) $83
Wine Spectator 92 11/15/13    

Tasting Notes
Appearance: Pale yellow/gold with hints of green. Very fine bubbles.
Aroma/bouquet: Green apples, white peach, hazelnut, brioche notes with minerality.
Palate: Lemon, apple, brioche with some nuttiness with lots of minerality.
Additional comments: Crisp, dry and rich as well. Very good.
When to drink: Billecart-Salmon Blanc de Blancs Champagne is ready to drink at release and for up to 4 years after.

Blanc de Blancs Details
champagne pouring

Label: Billecart-Salmon Blanc de Blancs Grand Cru
Champagne Billecart-Salmon
Wine Category:
Sparkling Wine
Region & Country:
Champagne, France
Type (Style):
Non-vintage, Blanc de Blancs
Sweetness Level: Brut
Dosage: 8 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

Billecart-Salmon uses the méthode champenoise for their champagne production. Blanc de Blancs Grand Cru is composed of 100% Chardonnay all from grand crus. This champagne undergoes partial malolactic fermentation retaining approximately 2% malic acid. Dosage is typically 8 grams per liter.

Billecart-Salmon's non vintage champagnes are typically aged for a minimum of 3 to 4 years prior to disgorgement. The fresh juice undergoes a technique called double debourbage where solids 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 57 degrees Fahrenheit (typical fermentation at most houses is 1 week at about 68 degrees Fahrenheit). A large portion of all grand cru fruit such as that used in the Billecart-Salmon Blanc de Blancs Grand Cru is fermented in old oak barrels.

Award Organization
Award Year
Le Guide Hachette des Vins 2007 2 Stars
Le Guide Hachette des Vins 2003 1 Star
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