Billecart Salmon Sous Bois Brut Champagne

Billecart Salmon Sous Bois Brut Champagne

A radiant yellow crystalline appearance with golden glints brought to life by a luminous bead of persistent fine bubbles. There is an olfactory impact due to the richness of harmonious expressions (dry fruits, fresh citrus, and white fruits) coupled with finely buttered seductive notes. A defined aromatic undertone which expresses the mature complexity linked to the vinification in oak barrels.

The caressing and refreshing texture enhances the creamy sensation, dominated by a beautiful bracing vivacity. A burst of flavors (notes of grilled brioche, toffee) thanks to the distinguished power and maturity which is a mark of the great wines of Champagne. Blend 43% Chardonnay, 29% Pinot Meunier, 28% Pinot Noir.

Critical Acclaim

94 James Suckling

Baked apples, peaches, cloves, honeycomb and freshly baked croissants on the nose. It’s creamy and lightly honeyed on the palate, with richness yet brightness and layered, very fine bubbles. Silky finish. 43% grand cru chardonnay, 29% meunier, 28% premier and grand cru pinot noir, based on the 2017 vintage, with a third of reserve wines from a perpetual reserve dating back to 2006. Vinified in barrels. Five years on the lees. 5 g/L dosage.

94 Jeb Dunnuck

The NV Champagne Sous Bois Brut pours a medium yellow to deeper straw hue, and the nose is warming and more generous with notes of toast, red fruit of ripe raspberry, spice, and espresso. The palate is rounded, with rich texture though dry, offering notes of orange peel and currant. It has a silky texture and a fairly long finish, with ripe concentration.

93 Wine Spectator

Fragrant, with hints of graphite, cherry blossoms and spices, revealing a firm frame of vivid acidity that's tightly meshed with flavors of blackberry tart, lemon granita and salted Marcona almond. Shows a raw silk–textured mousse that carries a chalky note on the finish. Pinot Noir, Pinot Meunier and Chardonnay.

93 Wine Enthusiast

With 40% of older reserve wines in the blend, this Champagne was fermented in wood. Its aroma brings out toastiness, while on the palate, the richness of the wine suggests maturity. It is a finely balanced wine.

91 Robert Parker's Wine Advocate

Heavily based on the 2017 vintage (with 34% reserve wines dating back to 2006), fermented at low temperatures and entirely vinified in oak, the NV Le Sous Bois blends fruit from vast areas of Montagne de Reims, Vallée de la Marne and Côte des Blancs (notably Oger, Chouilly and Cramant). Disgorged with a dosage of five grams per liter in spring 2023, after five years of lees aging, it reveals aromas of green apple, vanilla, peach and toasted nuts, mingling with hints of caramelized sugar. On the palate, it is medium to full-bodied, precise and fine-boned, featuring a youthful fruit core supported by vibrant acidity, with subtle bitter phenolics asserting themselves on the finish.