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Profile
Structure
Drinking window
Latest scored vintage 2007: best 2017 to 2037.
vintage10 yrs30 yrs32 yrs
Critic scores
| Critic | Vintage | Score |
|---|---|---|
| Vinous reviewed 2021 | 2007 | 95/100 |
Scores as published by each critic for the vintage shown.
In the glass
Aroma: fresh bread, citrus oil, crisp yellow orchard fruit, white flowers, verbena, macadamia nut
Palate: full-bodied, chiseled but fleshy, vinous fruit core, brisk acid
The house prestige cuvee: fresh bread and citrus oil over yellow orchard fruit, verbena and macadamia, full-bodied and chiseled with a vinous core cloaking brisk acids.
What it pairs with
- Lobster Fleshy vinous fruit and acidity meet sweet shellfish.More wines for lobster →Find lobster on TableJourney →
- Roast poularde Bread and macadamia notes echo roasted poultry.More wines for chicken and white meat →Find roast poularde on TableJourney →
- Aged Comte Citrus-oil depth meets the nutty cheese.More wines for aged hard cheese →
With cheese
How to serve Billecart-Salmon Cuvee Nicolas Francois
Allow 5 minutes from open to pour.
- Open and pour. Open and pour directly. No decanting required for this style.
- Serve at 6-8°C. Cellar temperature (6-8°C) is the band for this style. Warmer pushes alcohol forward; colder dampens aromatics.
- Glassware. Use a tulip flute. A tulip shape rewards the bouquet better than a narrow flute and frames the wine's structure.
- Pair with. Lobster, Roast poularde, Aged Comte. Match the wine's structure to the dish's fat and salt.
History
Named for the house founder, Cuvee Nicolas Francois Billecart debuted with the 1959 vintage and was first released in 1964 as the maison prestige bottling.
- 1964First release of Cuvee Nicolas Francois Billecart, the 1959 vintage
Facts
- Producer
- Champagne Billecart-Salmon · visiting guide
- Grapes
- Pinot Noir, Chardonnay
- Classification
- AOC Champagne
- Oak
- Cold fermentation; long lees ageing; Pinot-led prestige cuvee
- ABV
- 12.0%
- Price
- EUR 130 to 200 at retail
- Drinking window
- 10 to 30 from vintage
- First vintage
- 1964
Frequently asked about Billecart-Salmon Cuvee Nicolas Francois
What does Billecart-Salmon Cuvee Nicolas Francois taste like?
On the nose, fresh bread, citrus oil, crisp yellow orchard fruit, white flowers, verbena. On the palate, full-bodied, chiseled but fleshy, vinous fruit core, brisk acid. Structurally full-bodied, high acidity with a long finish. The house prestige cuvee: fresh bread and citrus oil over yellow orchard fruit, verbena and macadamia, full-bodied and chiseled with a vinous core cloaking brisk acids.
When should I drink Billecart-Salmon Cuvee Nicolas Francois?
Drink 10 to 30 from vintage. Young vintages benefit from 30-90 minutes of decanting; mature bottles should be handled carefully for sediment.
What food pairs with Billecart-Salmon Cuvee Nicolas Francois?
Lobster is the canonical pairing. Other strong matches include Roast poularde and Aged Comte. Fleshy vinous fruit and acidity meet sweet shellfish.
What grapes are in Billecart-Salmon Cuvee Nicolas Francois?
The blend is Pinot Noir, Chardonnay. The wine is classified as AOC Champagne.
Tags
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