Billecart-Salmon Brut 2004

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Billecart-Salmon Recent Labels   Non-Vintage Brut Reserve Extra Brut Brut Sous Bois Brut Rose' Blanc de Blancs Grand Cru Demi-sec   Vintage Extra Brut 2004 2004 Blanc de Blancs 2004 Blanc de Blancs 1999   Nicholas Francois Billecart Brut 2002 Brut 2000 Brut 1999 Le Clos Saint-Hilaire 1998 Elisabeth Salmon Rose' 2002

Billecart-Salmon Brut 2004 champagne is a relatively recent release. See our Tasting Notes for a description of Billecart-Salmon Brut 2004 champagne.

Tasting Notes
Appearance: Medium yellow gold with fine lively bubbles.
Aroma/bouquet: Lemon,gunpowder, pear, flinty minerality.
Palate: Lemon, lemon zest, brioche, bitter almond, gunpowder and more flinty minerality.
Additional comments: Slightly off balance. Some sulfur blow off - possibly a faulted bottle. Will re-taste in the future.

Brut 2004 Details Label: Billecart-Salmon 2004 Champagne House/Winery: Champagne Billecart-Salmon Wine Category: Sparkling Wine Region & Country: Champagne, France Type (Style): Vintage Sweetness Level: Brut Dosage: na Prestige cuvée: No Vineyards: NA Grapes: 70% Pinot Noir, 30% Chardonnay Alcohol: 12% Go to Champagne Details for a description of the above types, characteristics, and grapes.

Billecart-Salmon Brut 2004
Production
Billecart-Salmon uses the méthode champenoise for their champagne production. Brut 2004 is composed of 70% Pinot Noir and 30% Chardonnay with 20% of the blend vinified in 5 year old barrels. Billecart-Salmon typically gives many of their vintage brut champagnes a dosage of 5 grams per liter or less, which qualifies them in to be classified as Extra Brut, but still allows them to be labeled as Brut.

The House incorporates a double debourbage process where solids in fresh juice settle to clarify the juice, then a second cold settling occurs at about 40 degrees Fahrenheit for a minimum of 48 hours. The process ensures the finest juice will be used for fermentation. The fermentation process typically takes place over 3 or more weeks at temperature not to exceed approximately 57 degrees Fahrenheit (typical fermentation at most houses is 1 week at about 68 degrees Fahrenheit).