COLOUR
White
TYPE
Sparkling
VINTAGE
NV
GRAPE
Pinot Meunier, Pinot Noir, Chardonnay
PRODUCER
Champagne Billecart-Salmon
REGION
Champagne
CHARACTERISTICS
Body
Medium
Sweetness
Dry
Acidity
High
Finish
Long
Intensity
Mid - Pronounced
AROMAS & FLAVOURS
ABOUT THIS WINE
Established in 1818 by Nicolas-François Billecart and Elisabeth Salmon, Champagne Billecart-Salmon has remained a strictly independent, family-owned house for over two centuries and seven generations. Located in Mareuil-sur-Aÿ in the heart of Champagne, France, the estate is renowned for its stylistic focus on tension, freshness, and delicate complexity. The flagship non-vintage cuvée, historically known as Brut Réserve and now rebranded as 'Le Réserve', underwent a significant quality overhaul initiated in 2018 by 7th generation CEO Mathieu Roland-Billecart. This transformation involved dropping lower-performing fruit contracts, increasing the percentage of reserve wines (including a perpetual reserve dating back to 2006), extending lees aging, and reducing the dosage to an Extra Brut style. The grapes are sourced from over 40 distinct crus across the Marne region, with specific terroirs dedicated to Pinot Noir (Montagne de Reims, Grande Vallée de la Marne), Chardonnay (various Marne crus), and Pinot Meunier (Marne Valley, southern slopes of Épernay).
ALCOHOL
12.5%
AVG. PRICE
€48
STYLE
Classic
VEGAN
YES
SULPHITES
When to drink
Now or Later
Ideal temperature
8-10°C
INTERESTING FACTS
Fact 01
In 1999, Billecart-Salmon's 1959 vintage was named 'Champagne of the Millennium'.
Fact 02
The house's flagship NV cuvée was renamed 'Le Réserve' to signify a major quality upgrade.
Fact 03
Over 50% of the blend consists of reserve wines, some dating back to 2006.
Fact 04
The wine is aged on lees for an average of 50 months, contributing significant complexity.
FOOD PAIRING
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WINE MAKING PROCESS
Billecart-Salmon's 'Le Réserve' NV is crafted using grapes sourced from over 40 crus across the Champagne region. Viticulture emphasizes sustainable practices, with a portion of the estate certified biodynamic and a ban on herbicides and chemical pesticides. Grapes are handpicked and whole-bunch pressed. The resulting juices undergo a rigorous double-cold settling process, first at the press and then in stainless steel vats, to ensure exceptional purity. Fermentation occurs at low temperatures (12-13°C) in stainless steel tanks using selected yeasts to promote extended fermentation and preserve delicate esters. Malolactic fermentation is fully completed. The wine is a blend of base wines and a significant proportion of reserve wines (50-71%), including a perpetual reserve established in 2006. It is aged on its lees for an average of 50 months in traditional chalk cellars, contributing to its complex autolytic character. The dosage is Extra Brut, ranging from 2.9 to 4 g/l.
