Billecart-Salmon Le Clos Saint Hilaire 1998

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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 Le Clos Saint Hilaire 1998 is one of Billecart-Salmon's prestige cuvee champagnes. It is one of those difficult to find blanc de noirs style champagnes. Billecart-Salmon Le Clos Saint Hilaire 1998 is not available in all markets. Order on-line or ask your local wine store to place an order.

Tasting Notes
Appearance: na
Aroma/bouquet: na
Palate: na
Additional comments: Champagne 411 has not reviewed this blanc de noirs champagne.
When to drink: na

Le Clos Saint Hilaire 1998 Details Label: Billecart-Salmon Le Clos Saint Hilaire 1998 Champagne House/Winery: Billecart-Salmon Wine Category: Sparkling Wine Region & Country: Champagne, France Type (Style): Vintage, Blanc de Noirs Sweetness Level: Brut Dosage: 0 grams per liter Prestige cuvée: Yes Vineyards: 100% Premier Cru Grapes:100% Pinot Noir Alcohol: na Go to Champagne Details for a description of the above types, characteristics, and grapes.

Billecart-Salmon Le Clos Saint Hilaire 1998
Production
Billecart-Salmon uses the méthode champenoise for their champagne production. Le Clos Saint Hilaire 1998 is composed of 100% Pinot Noir grapes harvested from a small Billecart-Salmon vineyard at the family estate in Mareuil-sur-Ay (a highly rated premier cru village). The wine is vinified in oak with zero dosage.

Billecart Salmon uses a technique called double debourbage. 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).