Billecart Salmon Brut Sous Bois

• Home / News
• Ratings & Prices
  • Basic Brut
  • Rose'
  • Blanc de Blancs
  • Blanc de Noirs
  • Sweeter than Brut
  • The Best
  • Most Expensive
• Brands
  • Champagne
  • Sparkling Wine
• Champagne Glasses
  • Coupe / Saucer
  • Flutes
  • Plastic Flutes
  • Stemless
  • Tulip Glass
  • White Wine Glasses
• Cocktails & Cuisine
  • Champagne Cocktails
  • Champagne Punch
  • Food Pairing
• Encyclopedia

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 Brut Sous Bois Champagne

Billecart-Salmon Brut Sous Bois is a full bodied and sophisticated champagne. It has a creamy texture but not 'oaky'. It is ideally paired with food. Billecart-Salmon Brut Sous Bois details are presented along with ratings.

Tasting Notes
Appearance: Deep golden/yellow with a persistent very fine bead.
Aroma/bouquet: Ripe apple, lemon, toast, brioche, spice.
Palate: Apricot, strawberry, toffee, wet stone minerality. Complex.
Additional comments: Full bodied and sophisticated. Best served not too cold with some time and space to open up. Creamy texture but not 'oaky'. Ideally paired with food.
When to drink: Billecart-Salmon Brut Sous Bois Champagne is ready to drink at release and through the next 6 to 8 years.

Brut Sous Bois Details Label: Billecart-Salmon Brut Sous Bois House/Winery: Champagne Billecart-Salmon Wine Category: Sparkling Wine Region & Country: Champagne, France Type (Style): Non-vintage Sweetness Level: Brut Dosage: 7 grams per liter Prestige cuvée: No Vineyards: NA Grapes: Chardonnay, Pinot Noir, Pinot Meunier (approximately equal parts) Alcohol: 12% Go to Champagne Details for a description of the above types, characteristics, and grapes.

Billecart-Salmon Brut Sous Bois
Production
Billecart-Salmon uses the méthode champenoise for their champagne production. The Brut Sous Bois is composed of approximately equal parts Chardonnay, Pinot Noir and Pinot Meunier along with a portion of reserve wine. Sous Bois translates to "under wood". The primary fermentation is entirely in oak barrels then kept for 6 months on the lees in the barrels with lees stirring (batonnage). Malolactic fermentation may or may not occur with part of the cuvee at the discretion of the winemaker. For example with the 2008 based wine, malolactic fermentation occurred with the Pinot Meunier portion only, while the 2006 based wine had no MLF. Dosage is approximately 7 grams/liter. The closure is DIAM cork instead of natural cork. DIAM is made by combining tiny granules of cleaned cork with synthetic microspheres. The process minimizes faults such as Trichloroanisole (TCA or 'corked wine').