Billecart Salmon Nicolas Francois Billecart 2002

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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 Nicolas Francois Billecart 2002 Champagne

Billecart-Salmon Nicolas Francois Billecart 2002 is a prestige cuvee chamagne. It is layered, complex, and enticing. Billecart-Salmon Nicolas Francois Billecart 2002 ratings are provided along with more details about this prestige cuvee.

Tasting Notes
Appearance: Light yellow/gold with fine steady bubbles.
Aroma/bouquet: White peach, lemon, layers of brioche, toasted almond, subtle vanilla. Minerality.
Palate: Peach, dried stone-fruit, caramel, brioche, almond cream. Chalky minerality.
Additional comments: Layered and complex. Take your time and enjoy as it opens up. Enticing.
When to drink: Billecart-Salmon Nicolas Francois Billecart 2002 Champagne is ready to drink now, but should be at peak in 2016 through 2022.

Nicolas Francois Billecart 2002 Details Label: Billecart-Salmon Cuvee Nicolas Francois Billecart 2002 House/Winery: Champagne Billecart-Salmon Wine Category: Sparkling Wine Region & Country: Champagne, France Type (Style): Vintage Sweetness Level: Brut Dosage: 4 to 5 grams per liter Prestige cuvée: Yes Vineyards: 100% Grand Cru Grapes: 60% Pinot Noir, 40% Chardonnay Alcohol: 12.5% Go to Champagne Details for a description of the above types, characteristics, and grapes.

Billecart-Salmon Nicolas Francois Billecart 2002
Production
Billecart-Salmon uses the méthode champenoise for their champagne production. The Nicolas Francois Billecart 2002 is composed of 60% Pinot Noir, 40% Chardonnay. A portion of the fruit was fermented in old oak barrels. No Malolactic fermentation. Billecart-Salmon typically ages it's vintage champagnes from 8 to 10 years on lees prior to disgorgement. Dosage is 4 to 5 grams per liter.

Billecart Salmon uses double debourbage in winemaking. After pressing, solids settle to clarify the juice, then a second 'cold' settling occurs at about 40 degrees Fahrenheit for a minimum of 48 hours. The process ensures purity of the juice. The fermentation generally takes place over 3 to 4 weeks at a temperature not to exceed 58 degrees Fahrenheit (typical fermentation at most houses is 1 week at about 68 degrees Fahrenheit).