96 Points - James Suckling
94 Points - Wine Enthusiast
92 Points - Wine Spectator
90 Points - Wine & Spirits
Since 1818, Champagne Billecart-Salmon has been handing down a savoir-faire inherited from their ancestors, perfecting first-class terroir year after year. In the early 1800s when Nicolas Francois Billecart married Elisabeth Salmon, the two families' long held vineyards were married as well. This led to Nicolas' decision to leave his law practice and take over the family wine estate. Nicolas founded the house of Billecart-Salmon which now stands as the oldest continuously family owned and operated house in Champagne. It is currently managed by the seventh generation, brothers Francois and Antoine Roland-Billecart. More than ever, they give priority to quality and excellence in all of their decisions.
Crafted from 75% Grand Cru Pinot Noir from Montagne de Reims and 25% Grand Cru Chardonnay from Cote des Blancs, Billecart-Salmon Extra Brut 2006 offers complex aromas of citrus, apple and peach with a toasty undertone. The full-bodied palate offers silky tannins with a long, layered, smoky finish.
“This shoes depth and richness without being heavy. Complex aromas of sliced apple and peach follow through to a full body, with ultra-fine tannins and a long, layered finish. This is so vinous and flavorful. One-third fermented in barrel and no dosage. What a great wine, great Champagne. The winemaker says it looks you straight in the eyes. 80% pinot noir and 20% chardonnay. No. 10 wine f JS.com in 2014” – James Suckling
"Billecart-Salmon's style is dry, so an Extra Brut will be almost bone-dry. This wine is crisp and tight, bringing out grapefruit and citrus flavors and a steely, mineral character. It is still young, with freshness dominant, and needs to mature to blossom into a very fine Champagne." - Wine Enthusiast
"Flavors of crunchy pear, pink grapefruit zest and ground ginger ride a lively bead set in a firm and toasty frame in this sleek Champagne. Smoky finish. Drink now through 2026." - Wine Spectator
"Firm, lean and savory, this wine builds complexity as it takes on air, layering scents of flint and smoke over tart fruit. There's depth to the fruit, needing food to fill out the wine. Pour it with roast sea bass over chanterelles." - Wine & Spirits
Product of France
Alcohol by Volume: 12%