Billecart-SalmonCuveeLouisBlancdeBlancs2009

Champagne Billecart-Salmon was founded in 1818 following the marriage of Nicolas-François Billecart and Elisabeth Salmon. Located in Mareuil-sur-Aÿ near Épernay, the House remains family-owned, today led by seventh-generation Mathieu Roland-Billecart.rrChef de Cave François Domi retired in 2016 after 30 years, succeeded by Florent Nys, who joined in 2005. Vineyard management is overseen by Denis Blée. Together with sixth-generation François Roland-Billecart and Antoine Roland-Billecart, they form part of the seven-member tasting committee guiding the House style.rrIn the 1950s, Jean Roland-Billecart pioneered low-temperature fermentation in stainless steel â€?now a hallmark preserving fruit freshness. Today, wines are fermented in stainless steel, temperature-controlled large oak casks, small oak barrels, or a combination, depending on the cuvée.rrBy 2020, production drew on 300 hectares: 100 hectares estate-owned and certified organic in 2025; 100 hectares under contract (herbicides and chemical fertilisers eliminated in 2019); and 100 hectares from grower partners. The vineyards span 40 crus, mostly within 20 km of the winery. In 2017, the House achieved High Environmental Value certification.rBillecart-Salmon’s pure-Chardonnay vintage is a blend of Grand Cru vineyards of the Côte des Blancs. Cramant and Chouilly for its finess, Avize for its power and Mesnil-sur-Oger for its structure and longevity. Named in honour of the brother of Elisabeth Salmon, who founded the house in 1818 with her husband Nicolas Francois. rrWeather: The 2009 vintage was a difficult year at first with a mild and rainy spring. The threat of mildew was high and storms in July further raised fears for the health of the grapes. However, a warm August of uninterrupted hot and dry weather was the catalyst for an idyllic harvest. Picking began on the 12th September in perfect conditions.rrThe grapes are all from the Grand Cru villages of the Côte des Blancs, where the hills slope gently towards the sun and the vines root down into the chalk that is not far from the surface. This gives the grapes a unique mineral character that you don’t see anywhere else in Champagne. One third of the Chardonnay juice is fermented in barrels, which adds a slight spice to the aromas and oak texture to the palate and because they are older barrels, the impact of oak on the finished champagne is very subtle.rrTechnical Information:rVineyards: 100% Grand Cru | Côte des Blancs: 58% Cramant, 21% Chouilly &21% Mesnil-sur-OgerrGrape Varieties: 100% ChardonnayrDosage: 3.75 g/lrDisgorged: October 2022rLees Ageing: 12 YearsrDrink: Nowfor 10+ yearsrrTasting Note: On the nose, nutty and complex, with flesh and pulp of citrus fruits (mandarin, yuzu, and pear in syrup). An aromatic profile of distinguished and sophisticated purity and a chalky, balanced and crystalline character (fresh honey and raw butter). An undeniable floral charm. On the palette a beautiful creaminess and refreshing balance of natural flavours (marzipan, flaky brioche, white fruits and white pepper).