2006 billecart-salmon, cuvee louis blanc de blancs
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Why We're Buying
Brut Blanc De Blanc Millésime was created to honor Elisabeth Salmon's brother, who brought the Champagne house to prominence. The Champagne spends ten years on lees and only uses grapes from elite grand cru terroirs for a genuine and investment-worthy final product.
Critics Scores
Wine & Spirits
A blend from Côte des Blancs grand crus, this includes fruit from Cramant, Chouilly, Avize and Le Mesnil-sur-Oger. It aged for ten years on the lees, developing tangy citrus flavors and savory dried-apple notes, framed by persistent chalk-driven acidity. The bottle maturity contributes to the wine’s opulent richness, placing it at the center of a meal.
James Suckling
A brilliant edition with elegance cast against plenty of fruit and mouth-filling concentration. Aromas of fresh green apples and light pears and apple pastry, as well as hints of lemons and chalky minerals. The palate has plenty of fresh apples and nashi pears. Really crisp and flavorsome. Finishes on point. Drink or hold
Robert Parker's Wine Advocate
Entirely sourced in top grand cru terroirs of the Côte des Blancs—namely in Avize (les Pierres Vaudon), Chouilly (Mont Aigu), Mesnil-sur-Oger (les Coullemets and Chétillon) and Cramant—the 2006 Millésime Brut Blanc de Blancs Cuvée Louis offers a generous, rich and chalky bouquet of ripe yellow and white-fleshed fruits and vanilla brioche as well as a remarkable purity, precision and freshness. Round and endlessly juicy on the palate, this is a highly elegant, seductive and wonderfully balanced Blanc de Blancs that reveals a concentrated, rich and persistent finish with intense fruit and a chalky texture. Fermented 5 in oak casks and disgorged in April 2018, after 11 years on the lees.
Decanter
Formerly called the Prestige Blanc de Blancs, this wine was renamed after the winemaker brother of Elisabeth Salmon for the bicentenary. Both Elisabeth and her husband Nicolas François already have founder's cuvées named in their honour. From 100 grand cru fruit (5 vinified in old oak), this spends 11 years on its lees with partial malolactic fermentation, and has a 6g/l dosage. Mathieu Roland-Billecart describes it as 'Meursault with bubbles', and suggests decanting it into a carafe and enjoying it throughout a meal. It's very rich and full, yet with bright, balancing acidity and chalky minerality. It has gorgeous notes of apricot tart, popcorn, vanilla sugar and nougat, and is long, tight and rich. Drinking beautifully now, but still has many years ahead of it.
Wine Enthusiast
With grapes coming from the Chardonnay heartland of the Côte des Blancs, this wine is the epitome of structured, textured fruit but with the essential addition of age. Still hinting at freshness and still textured, the wine is also rich with white-fruit flavors cut with limes