Since its creation by Elisabeth Salmon and Nicolas-François Billecart in 1818, the Billecart-Salmon Champagne House has remained independently-owned and thus has preserved both its know-how and its high-quality vintages for 7 generations.
The Billecart-Salmon vineyard spreads across nearly 100 hectares, from the Côte des Blancs to the Montagne de Reims. The vines are cultivated and cared for in a traditional manner in order to reach an authentic fruity expression and reflect the quality of the Champagne terroir.
The work carried out by a passionate historian has enabled to the discovery of archives that testify to the tremendous work carried out by Louis, Elisabeth Salmon's brother, throughout the making of the house’s first champagne. Billecart-Salmon's 2008 Cuvée Louis Blanc de Blancs is made from grapes harvested from the finest Grands Crus in the Côte des Blancs: Chouilly (40%), Cramant (33%), Mesnil-sur-Oger (20%) and Avize (7%).
Vinification and ageing
Vinification is carried out, for 33% of the wines, at low temperature in around 15-year-old oak barrels. The ageing period on lees is carried out in the house’s underground cellars and lasts 11 years. The dosage is 7 g/l.
Crystal clear, this champagne boasts a beautiful pale gold colour, with subtle yellow and green highlights. The effervescence is bright and persistent.
Elegant and complex, the nose opens with fragrances of yellow and citrus fruit (candied mandarin, limoncello, conference pear). When aerated, pure and crystalline aromas (cedar, raw butter) are revealed, provided by the chalky soil of the house's terroirs.
Precise, the palate is seduced by this champagne’s smooth feel and its finesse. The well-balanced and powerful expression on the palate are combined with a rich aromatic palette (citron zest, almond biscuit, white pepper). The finish is long and lingers with aromas of sweet citrus flesh, cardamom and vanilla flavoured cream puffs.
Food and wine pairing
With its pure and precise expression, Billecart-Salmon's Louis Blanc de Blancs 2008 champagne will complement a Corrèze veal sweetbread casserole or a creamy shellfish risotto.
For an optimal tasting experience, serve between 10 and 12°C.