Billecart Salmon Elisabeth Salmon Rose' 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 Cuvee Elisabeth Salmon Rose' 2002 Champagne

Billecart-Salmon Cuvee Elisabeth Salmon Rose' 2002 is Billecart-Salmon's prestige cuvee rose' champagne. This is an elegant rose' that opens up after some time in the glass. Billecart-Salmon Cuvee Elisabeth Salmon Rose' 2002 ratings are available along with details about this prestige cuvee.

Tasting Notes
Appearance: Pale salmon with very fine steady bubbles.
Aroma/bouquet: Wild strawberry, rose petal, citrus. Subtle minerality and yeastiness. Just a hint of dark chocolate.
Palate: Cherry, strawberry, raspberry, citrus. Chalky minerality with a hint of toast.
Additional comments: Elegant, slightly tart but will mellow with age. Opens up after some time in the glass.
When to drink: Billecart-Salmon Elisabeth Salmon 2002 Champagne is ready to drink now although it should peak about 2015 through 2020.

Elisabeth Salmon Rose' 2002 Details Label: Billecart-Salmon Cuvee Elisabeth Salmon Rose' 2002 House/Winery: Champagne Billecart-Salmon Wine Category: Sparkling Wine Region & Country: Champagne, France Type (Style): Vintage Sweetness Level: Brut Dosage: 8 grams per liter Prestige cuvée: Yes Vineyards: NA Grapes: 50% Chardonnay, 50% Pinot Noir Alcohol: 12% Go to Champagne Details for a description of the above types, characteristics, and grapes.

Billecart-Salmon Elisabeth Salmon Rose' 2002
Production
Billecart-Salmon uses the méthode champenoise for their champagne production. The Elisabeth Salmon Rose' 2002 is composed of 50% Chardonnay and 50% Pinot Noir. Billecart-Salmon typically ages it's vintage champagnes from 8 to 10 years on lees prior to disgorgement. Dosage is approximately 8 grams per liter.

Billecart Salmon uses the double debourbage process. Solids in fresh juice settle to clarify the juice, then a second cold settling occurs at about 40 degrees Fahrenheit for a minimum of 48 hours. This process ensures the purest of juices will be used for fermentation. The fermentation process typically takes place over 3 or more weeks at temperature not to exceed approximately 57 degrees Fahrenheit (typical fermentation at most houses is 1 week at about 68 degrees Fahrenheit).