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  • NV Billecart-Salmon Brut Rosé

NV Billecart-Salmon Brut Rosé

FRANCE / CHAMPAGNE /
  • 90 WA
  • 92 WS
  • 93 JS
  • Variety
    Champagne Blend

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$1.00
SKU: 44672-NONV-375

This item is available by the case only

Total:
$1.00

This is a final sale item

Not eligible for cancellations or refunds

  • Wine Advocate | Rating: 90

    Based on the 2016 vintage, the new NV Brut Rosé from Billarcart-Salmon has turned out nicely, mingling notes of red berries and plums with notions of peach, dried flowers and orange rind. Medium to full-bodied, pillowy and elegant, it's bright and charming, with a generous core of fruit, racy acids and a pinpoint mousse. Giving and demonstrative, it's already drinking well.
    Drink Dates: 2020-2028
    Author: William Kelley
  • Vinous | Rating: 92

    We started with a demi-bouteille of Billecart-Salmon Rosé: a safe option, but it does the job, even though I would say that a full bottle is better.
    Drink Dates: 2018-2025
    Author: Neal Martin
  • Wine Spectator | Rating: 92

    A lively rosé Champagne with a pleasing, citrusy juiciness to the flavors of steeped raspberry, white peach and blanched almond. A subtle thread of chalky minerality winds through the finish. Drink now through 2023.
    Drink Dates: 2020-2023
    Author: Alison Napjus
  • James Suckling | Rating: 93

    Cinnamon and dried nutmeg add to the experience of bread dough and rose petals. Flavorful on the medium-bodied palate and finely poised with bright acidity. Medium-long on the finish. Drink now.
    Author: James Suckling
  • No collector reviews available
  • Billecart-Salmon was established in 1818 by Nicolas-Francois Billecart and Elisabeth Salmon in the town of Mareuil-sur-Ay. It is one of the few Champagne houses still owned by the original family. The house is renowned for its non-vintage rose, but also makes vintage champagnes and a Brut Reserve (a blend of three vintages). Billecart-Salmon farms 30 hectares of its own fruit and purchases grapes from an additional 140 hectares, mostly from the area surrounding Epernay. Production methods are meticulous, including the use of their own cultured yeast and Grand Cru wines are fermented in small, traditional Burgundy casks. The bottles are aged in deep chalky cellars where the constantly cool temperature allows for the production of small, fine bubbles.

    See other similar producers:Krug,Louis Roederer

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