Billecart-Salmon : Cuvée Louis Salmon Blanc de Blancs 2006
- DeliveryFree standard delivery from £ 250 purchase
- Guaranteed provenanceWines sourced directly from the producing estates
Marks and reviews
The minerality and aromatic expression of a vintage Blanc de Blancs Champagne
Since its creation in 1818 by the married couple, Elisabeth Salmon and Nicolas-François Billecart, the Billecart-Salmon Champagne House has remained independent, having preserved all of its know-how and demand for high-quality cuvées for 7 generations.
The Billecart-Salmon vineyard covers 100 hectares from Côte des Blancs to the Reims mountain. The vines are cultivated and cared for in a traditional manner so that the wine resembles real fruit and to reflect the quality of the Champagne terroir.
Made from the finest terroirs of 3 Grands Crus in the Côte des Blancs (Chouilly, Mesnil-sur-Oger, Cramant), this Cuvée Louis Salmon Blanc de Blancs pays tribute to Elisabeth Salmon's brother. According to research carried out by a passionate historian at the request of the estate, archives have established that Louis Salmon would have contributed to the elaboration of the house’s first cuvées.
Vinification and ageing
Billecart-Salmon's 2006 Cuvée Louis Salmon Blanc de Blancs was aged on lees for a period of 9 to 10 years.
Billecart-Salmon’s Cuvée Louis Salmon Blanc de Blancs 2006: Characteristics and tasting tips
Crystal clear, the wine has a beautiful golden yellow colour with subtle green highlights. The effervescence is lively and persistent.
The complex and mineral nose blends fragrances of whipped cream, white flowers and lemon citrus with chalky and utterly pure notes.
The palate is seduced by this wine’s finesse, its creamy and suave feel. The well-balanced palate exudes refreshing flavours of lemon zest, flat peach and white pepper, all leading to an aromatic and persistent finish.
For an optimal tasting experience, serve at 11-12°C.
Food and wine pairing
Billecart-Salmon's Cuvée Louis Salmon Blanc de Blancs 2006 will complement Corrèze veal rice casserole or a creamy seafood risotto.