Delicious but a tiny bit sweeter than I tend to prefer.
Billecart-Salmon Brut Reserve Champagne
Champagne & Sparkling Wine /12% ABV / Champagne, France
Cheese - Hard Aged, Cheese - Nutty & Semi-Firm, Dessert - Fruit, Fruit - Citrus, Fruit - Dried, Mushrooms, Nuts, Shellfish
The Brut Réserve is a light, fine, and harmonious champagne. It is made up of a blend from three different years and sourced from the best sites in the Champagne region. 30% Pinot Noir from the Montagne de Reims and the Grande Vallée de la Marne 30% Chardonnay sourced from the best Crus in the Champagne region 40% Pinot Meunier from the Vallée de la Marne and the southern slopes of Epernay Vinification in stainless steel tanks 50% to 60% reserve wines Ageing on lees: 30 months Appearance: With reflections of straw yellow, this cuvée is recognizable by the finesse of its slowly rising bubbles and its persistent and plentiful mousse. Overall it portrays a luminous radiance of sparkling youthfulness. Aroma: A distinct and precise intensity with an ethereal character, followed by a natural and radiant freshness. With the presence of a perfect primary example (floral and fresh fruits), highlighted by the volatility of very pure and lightly biscuit aromas. Palate: A subtle pleasure with a delicate texture under the charm of white flesh fruit flavors (apples, crunchy pears). With a beautiful fluidity of a delicious lightness uniting gourmand flavors of springtime. Tasting: The ideal partner for every occasion. It is perfect as an aperitif and can be enjoyed with a wide variety of dishes. Serve at: 8/9°CView all products by Billecart-SalmonCalifornia Residents: Click here for Proposition 65 WARNING
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The only thing better than billecart salmon is billecart salmon rose.
Billecart-Salmon Brut Reserve is a sophisticated blend of 30% pinot noir, which comes from the Montagne de Reims, 30% chardonnay from the Champagne area and 40% pinot meunier, which is from the Vallée de la Marne. These quality grapes create a pleasant floral aroma, with notes of peaches, pears, cut hay and dough. This medium-bodied dry Champagne works well with light dishes that won't overpower its complex aroma. Try it with seafood for a sophisticated meal. It's best if you serve it at around 46 degrees to enjoy its aroma to the fullest. This Champagne undergoes a malolactic fermentation process and ages on lees for 30 months.
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