BILLECART-SALMON BRUT CUVEE NICOLAS FRANCOIS
Balance and Richness
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).
| France, Champagne | |
| APPELLATION: | Champagne AOC |
| GRAPES: | 60% Pinot Noir 40% Chardonnay |
| APPEARANCE: | A lovely colour of sparkling yellow gold veiled in luminous golden reflections |
| AROMA: | The balance of a tension controlled by the blossoming of the wine (preserved peaches, fine apple tart and lemon verbana tea). It maintains a consistency reflecting a distinct personality and retains a power controlled by a well-integrated low dosage |
| PALATE: | Fine honeyed notes associated with stone fruits (mirabelle plums, Royal Anne cherries) are underlined by flashes of aromas of citrus fruit zest |
| FOOD PAIRING: | It will expose the flavours of a beautiful creamy, roasted poultry or a delicious slice delicious turbot in a creamy sauce |
| SERVICE TEMPERATURE: | 11-12 °C |
RP95
The 2006 Brut Cuvée Nicolas François is showing superbly, bursting with aromas of warm bread, citrus oil, wild berries, smoke and gingerbread. On the palate, it's full-bodied, broad and voluminous, with a concentrated and fleshy core, chalky dry extract and lively acids despite the vintage, concluding with a saline finish. It was disgorged in April 2018 with 5.5 grams per liter dosage, and it's the usual blend of 60% Pinot Noir and 40% Chardonnay, derived from Verzenay, Ambonnay, Ay and Mareuil-sur-Ay, as well as the Grands Crus of the Côte de Blancs, emphasizing Mesnil.
31/08/2019 William Kelley
