Billecart-Salmon Nicolas Francois Billecart 2000 Champagne

Billecart-Salmon Nicolas Francois Billecart 2000 is one of Billecart-Salmon's prestige cuvee champagnes. It is fresh, complex, and has an elegant balance. See our tasting notes below for a description of Billecart-Salmon Nicolas Francois Billecart 2000.

Nicolas Francois Billecart 2000 is available in most markets.

Billecart-Salmon Nicolas Francois Billecart 2000
Sweetness Level:
Type Category: Basic Prestige Cuvée: Yes
Ratings (on a scale of 100)
Champagne 411 94 Sept. 2012   Average Retail Price
Wine Enthusiast 95 11/01/11   (750 ml bottle) $105
Wine Spectator 93 12/15/11    

Tasting Notes
Appearance: Light yellow/gold fine lively bead.
Aroma/bouquet: Fresh apple tart, candied citrus, lime zest with smoky almond, light brioche and white floral notes.
Palate: Lemon, caramel apple, fresh brioche with flinty minerality and refreshing acidity.
Additional comments: Fresh, complex and elegant balance.
When to drink: Billecart-Salmon Nicolas Francois Billecart 2000 Champagne is ready to drink now through 2025.

Nicolas Francois Billecart 2000 Details
champagne pouring

Label: Billecart-Salmon Cuvee Nicolas Francois Billecart 2000
Champagne Billecart-Salmon
Wine Category:
Sparkling Wine
Region & Country:
Champagne, France
Type (Style):
Sweetness Level: Brut
Dosage: 4 grams per liter
Prestige cuvée: Yes
Vineyards: 100% Grand Cru
Grapes: 60% Pinot Noir, 40% Chardonnay
Alcohol: 12%

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

Billecart-Salmon Nicolas Francois Billecart 2000

Billecart-Salmon uses the méthode champenoise for their champagne production. The Nicolas Francois Billecart 2000 is composed of 60% Pinot Noir, 40% Chardonnay. A portion of the fruit is fermented in old oak barrels. No Malolactic fermentation gives structured acidity. Billecart-Salmon typically ages it's vintage champagnes from 8 to 10 years on lees prior to disgorgement. Dosage is 4 grams per liter.

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).

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