Billecart-Salmon Blanc de Blancs 2004 Champagne

Billecart-Salmon Blanc de Blancs 2004 is a recent Billecart-Salmon release. At full release, Billecart-Salmon Blanc de Blancs 2004 should be readily available in most markets.

Billecart-Salmon Blanc de Blancs 2004
Sweetness Level:
Category: Blanc de Blancs Prestige Cuvée: No
Ratings (on a scale of 100)
Champagne 411 na na   Average Retail Price
Wine Enthusiast 95 12/01/13   (750 ml bottle) $150
Wine Spectator na na    

Tasting Notes
Appearance: na
Aroma/bouquet: na
Palate: na
Additional comments: Champagne 411 has not reviewed this blanc de blancs champagne.
When to drink: na

Blanc de Blancs 2004 Details
champagne pouring

Label: Billecart-Salmon Blanc de Blancs 2004
Champagne Billecart-Salmon
Wine Category:
Sparkling Wine
Region & Country:
Champagne, France
Type (Style):
Vintage, Blanc de Blancs
Sweetness Level: Brut
Dosage: na
Prestige cuvée: No
Vineyards: 100% Grand Cru
Grapes: 100% Chardonnay
Alcohol: 12.5%

Go to Champagne Details for a description of the above types, characteristics, and grapes.

Billecart-Salmon Blanc de Blancs 2004

Billecart-Salmon uses the méthode champenoise for their champagne production. The Blanc de Blancs 2004 is composed of 100% Chardonnay from 100% grand cru vineyards. About 15 percent of the fruit for this vintage was fermented in oak barrels with a portion going through malolactic fermentation. Billecart-Salmon typically ages it's vintage champagnes from 8 to 10 years on lees.

Billecart Salmon incorporates a technique called double debourbage where solids in pressed juice settle to clarify, then a second 'cold' settling occurs at about 40 degrees Fahrenheit for at least 48 hours. This process ensures purity for juice used for fermentation. The fermentation process typically takes place over 3 to 4 weeks at a temperature not to exceed approximately 57 degrees F (typical fermentation at most houses is 1 week at about 68 degrees F).

| Home | Ratings & Prices | Champagne Brands | Sparkling Wine | Champagne Glasses | Cocktails & Cuisine | Encyclopedia |