Fermented in wood with a touch of spice and toast on the palate this Champagne is beautifully textured and structured. The Chardonnay gives the wine a steely edge that suggests the bottling could age so wait to drink this very f ine wine from 2023. Billecart Salmon USA. ?R.V.
The NV Champagne Sous Bois Brut pours a medium yellow to deeper straw hue and the nose is warming and more generous with notes of toast red fruit of ripe raspberry spice and espresso. The palate is rounded with rich texture though dry offering notes of orange peel and currant. It has a silky texture and a fairly long finish with ripe concentration. It is drinking well now and should drink well over the next 15 years. Mathieu Roland-Billecart assumed the position of CEO at this estate in 2019 and represents the seventh generation in his family. The house is based in Maureuil sur Ay which is also the location of the monopole vineyard of Clos Saint-Hillaire. They source from approximately 300 hectares of vines of which they own a third. French and Stockingur barrels with medium toast are purchased new and seasoned at the house for three to five years before use. About 80% of production is fermented and aged in stainless steel tanks. Only the best plots are fermented in barrels at cold temperatures before getting transferred to stainless steel tanks for aging after no more than six months. None of the wines are aged in barrel and they never allow for malolactic fermentation to occur in barrel.jd
Fragrant with hints of graphite cherry blossoms and spices revealing a firm frame of vivid acidity that's tightly meshed with flavors of blackberry tart lemon granita and salted Marcona almond. Shows a raw silk?textured mousse that carries a chalky note on the finish. Pinot Noir Pinot Meunier and Chardonnay. Disgorged spring 2022. Drink now through 2026.?A.N.