Product information

$475

Closure: Cork

Description

Categorically the finest Extra Brut ever conceived, this is a cuvee of laser line and immortal structure that rejoices in the lightning energy of 2008 and the exacting precision engineering that is Billecart. A glowing, medium straw hue is a dazzling prelude to its scintillating purity and drive, cut with magnificent acid line and high-tensile chalk structure. The distinguished, north-east facing slopes of Verzy and Verzenay take a delightfully fragrant and pure lead, presenting white cherry and strawberry hull that ring out in clear peals like church bells. Age has done nothing to evolve its pitch-perfect high notes, lending just the most subtle nuance of fresh almond. A cuvée to age for another 20 years at least – and it will live effortlessly for 50. In sheer, breathtaking purity, monumental chalk minerality, endless longevity – not to mention ludicrous affordability – Extra Brut 2008 is one of the champagne buys of the decade.

Tyson Stelzer


A blend of 65% Pinot Noir consisting of Premier and Grand Crus from the Montagne de Reims and the Vallee de la Marne and 35% Chardonnay from the Cote des Blancs. Significantly, this has nine years ageing on its lees. Dosage 4g/l.

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Check out all of the wines by Billecart-Salmon

Why is this Wine so Yummy?

Check out the article in the Wine Bites Mag “Myth Proven: Why do Magnums of Champagne Taste Better?”

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🔎

97 Points

Categorically the finest Extra Brut ever conceived, this is a cuvee of laser line and immortal structure that rejoices in the lightning energy of 2008 and the exacting precision engineering that is Billecart. A glowing, medium straw hue is a dazzling prelude to its scintillating purity and drive, cut with magnificent acid line and high-tensile chalk structure. The distinguished, north-east facing slopes of Verzy and Verzenay take a delightfully fragrant and pure lead, presenting white cherry and strawberry hull that ring out in clear peals like church bells. Age has done nothing to evolve its pitch-perfect high notes, lending just the most subtle nuance of fresh almond. A cuvée to age for another 20 years at least – and it will live effortlessly for 50. In sheer, breathtaking purity, monumental chalk minerality, endless longevity – not to mention ludicrous affordability – Extra Brut 2008 is one of the champagne buys of the decade.

Tyson Stelzer

97 Points

A blend of 65% Pinot Noir consisting of Premier and Grand Crus from the Montagne de Reims and the Vallee de la Marne and 35% Chardonnay from the Cote des Blancs. Significantly, this has nine years ageing on its lees (longer than some Prestige Cuvees), the 2008 was first released onto the global market back in March 2019. With an Extra Brut dosage of 4g/l, this is a highly expressive, confident and convincing interpretation of the vintage. Right now, it is youthfully sharp and focused with fine salinity, depth, acidity and balance, and as such is already extremely approachable. The flavour spectrum encompasses toast, oyster shell, citrus, cream and a flinty, mineral depth. There’s supreme balance and elegance here, combined with a hidden underlying power that will continue to emerge and broaden with time. The finish is dry and long.

Decanter

96 Points

A stunningly pure nose with aromas of apples, pears, grapefruit, dried flowers and fresh bread dough, all intermingled. The palate has a super fresh, sleek and vibrant feel with elegance, length and precision. The finish is so long and so precise. A stunning Champagne.

James Suckling

95 Points

Building on the structured Pinot Noir, often a hallmark of this producer's Champagnes, this wine is densely textured and full of white fruits from the Chardonnay. Still young, it remains on the fruit spectrum so wait until 2021 for the full glory of the maturity to come through.

Wine Enthusiast