Product information

Billecart-Salmon ‘Cuvée Nicolas Francois’ Brut 2007

Blend from Vallée de la Marne, Montagne de Reims, France, Côte des Blancs, Champagne

$370

$365ea in any 3+
$360ea in any 6+
Closure: Cork

Description

This exceptional cuvée was created in 1964 as a tribute to the House’s founder. It results from the blending of Grands Crus from the classified Côte des Blancs vineyards (Chardonnay) and the Montagne de Reims (Pinot Noir).

Disgorged with six grams per liter dosage, the 2007 Brut Cuvée Nicolas François is showing very nicely, offering up aromas of fresh bread, citrus oil, crisp yellow orchard fruit, white flowers, verbena, macadamia nut and hints of biscuity complexity to come. Full-bodied, chiseled but fleshy, its vinous core of fruit cloaks the vintage’s brisk acids to achieve real plenitude in a year that’s sometimes rather tautly austere. Long and penetrating and complemented by a pretty pinpoint mousse, this is a real success.

William Kelley

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Why is this Wine so Yummy?

79% Grands Crus

21% Premiers Crus

60% Pinot Noir from the Premiers and Grands Crus from the Montagne de Reims and the Grande Vallée de la Marne

40% Chardonnay from the Côte des Blancs

15% vinified in oak barrels Ageing on lees: 10 years Dosage: 6 g/l

About Billecart-Salmon

It all started here in 1818 when Nicolas François Billecart and Elisabeth Salmon were married, marking the creation of their Champagne House. This has been a family story since the beginning with Louis Salmon, brother of Elisabeth and a passionate oenologist, getting involved in the creation of the wines.

Thus, over 7 generations, each member of the family has endeavoured to continue the family tradition, staying faithful to the same motto: “Give priority to quality, strive for excellence”.

Billecart-Salmon is discreetly but significantly evolving. Since 2010, a new cellar has housed some 400 barrels for vinification and élevage, and since 2018, another cellar is home to oak foudres retaining some 80,000 liters of reserve wine. Meanwhile, Billecart’s wines are spending longer and longer sur lattes, and fruit sourcing is changing—with more grand cru fruit replacing premier cru fruit—while volumes remain the same. Based on the trials underway in their emblematic Clos Saint-Hilaire, the next frontier will be the vineyards. This visit and tasting with Mathieu Roland-Billecart and chef des caves Florent Nys underscored the impact of these quiet but important changes, and it’s clear that this is a house that’s going from strength to strength. I’ll be reporting on Billecart-Salmon in greater depth in the future, but for now, all these recent releases come warmly recommended.

William Kelley

In the Winery

As part of the ever present quest to maintain the quality of their champagnes, in the fifties, the House established the technique of cold settling combined with the use of stainless steel tanks for a longer fermentation at a lower temperature. The cuverie concentrates primarily on small thermoregulated cuves (47 hectolitres) which allows the House to observe the traceability of the grape varieties and the individual parcels. This vinification is carried out cru by cru and grape variety by grape variety which allows for the conservation of the nuances of expression of the terroir. In vinifying at a low temperature, the fermentation process slows down, encouraging ethereal aromas, which are delicate and allow all the purity of the fruit to be expressed. It is the absolute signature of the Billecart-Salmon style.

More than 400 small and 24 large oak casks respectively occupy the two chais at the House.

Each oak cask has been meticulously chosen and shaped in order to reveal all the richness and aromatic complexity of the wines. Remaining faithful to its style and expertise, the House vinifies at a low temperature to keep all the characteristic freshness and elegance of its champagnes.  With a view to a consistent traceability, each parcel is individually vinified. This knowledge and ancestral method of vinification is combined with vinification in stainless steel tanks to exalt all the elegance of the Billecart style.

The chalk cellars date from 17th and 19th centuries and stand guard over the House’s precious cargo. Over time, the wines assert themselves and the aromas develop, imprinted with all the finesse, balance and elegance which are characteristic of the personality of the House’s champagnes.

Over three to four years in cellars the non-vintage champagnes really blossom, staying around twice as long as the fixed regulations of the appellation. The vintage cuvées patiently wait ten years before they begin to reveal their maturity. Allowing time to play its role is behind the grandeur of Billecart-Salmon champagnes.

In the Vineyard

The champagnes of Maison Billecart-Salmon are above all created thanks to the knowledge of the men who rigorously cultivate an estate of 100 hectares, obtaining grapes from an area totalling 300 hectares across 40 crus of the Champagne region.

The majority of the grapes used for vinification come from a radius of 20km around Epernay, where the Grand Crus of Pinot Noir, Pinot Meunier and Chardonnay co-exist, in the ethereal vineyards of the Montagne de Reims, the Vallée de la Marne and the Côte des Blancs.

Where in the World is Billecart-Salmon?

The majority of the grapes used for vinification come from a radius of 20km around Epernay, where the Grand Crus of Pinot Noir, Pinot Meunier and Chardonnay co-exist, in the ethereal vineyards of the Montagne de Reims, the Vallée de la Marne and the Côte des Blancs.

The map below shows the main sub-regions of Champagne

Click to enlarge🔎

From left to right Champagne vineyards by Soil Type, Aspect and Dominant Varietal

Click on a map to enlarge🔎

Soil Types
Vineyard Aspect
Map showing dominant varieties planted in Champagne
97 Points

Disgorged with six grams per liter dosage, the 2007 Brut Cuvée Nicolas François is showing very nicely, offering up aromas of fresh bread, citrus oil, crisp yellow orchard fruit, white flowers, verbena, macadamia nut and hints of biscuity complexity to come. Full-bodied, chiseled but fleshy, its vinous core of fruit cloaks the vintage's brisk acids to achieve real plenitude in a year that's sometimes rather tautly austere. Long and penetrating and complemented by a pretty pinpoint mousse, this is a real success.

William Kelley

97 Points

The 2007 Brut Cuvée Nicolas François Billecart is positively stellar. Elegant, polished and sophisticated, the 2007 dazzles with effusive aromatics and gorgeous balance. It's not an obvious wine, though, but rather a Champagne built for long, patient cellaring. The 2007 is 60% Pinot Noir and 40% Chardonnay taken from Mareuil-sur-Aÿ, Ambonnay, Verzenay and Verzy for the Pinots and Chouilly, Avize, Cramant and Mesnil for the Chardonnays. In other words, as good as it gets for villages. The wine was done mostly in tank with about 15% of the lots vinified in oak. Dosage is 6 grams per liter.

Antonio Galloni, Vinous

97 Points

This is a laser-guided Champagne with fabulous energy and intensity with a tight palate, racy acidity and super fine phenolics. It goes on and on. Fine bubbles. Light pine and praline character. One for the cellar. 60% pinot noir and 40% chardonnay. Disgorged 19 July, 2020. Wonderful now, but needs time to come together. Better from 2024 onwards.

James Suckling

Where in the world does the magic happen?

Billecart Salmon, Rue Carnot, Aÿ-Champagne, France

Montagne de Reims
Vallée de la Marne
Côte des Blancs
Champagne
France

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