Wine Enthusiast Billecart-Salmon, NV Billecart-Salmon Brut Sous Bois
"Fermented and aged briefly in wood, this is dry, intense and toasty while still giving space for white fruits and some citrus. Richly endowed, spicy, and tangy, its structure and tight texture mark it out as a Champagne for long-term aging. The aftertaste is brisk, packed with acidity and with reminiscences of the oak-aging in the vanilla finish. Drink this bottling from 2018." –September 2016
James Suckling Billecart-Salmon, NV Billecart-Salmon Brut Sous Bois
"Beautiful aromas of light butter, dough, cooked apples and apple purée. Full-bodied and very rich with plenty of fruit, intense nut, and light toasted oak. Very structured. This is decanted in cuve and then racked into bottles and fermented in old oak barrels for eight to nine months. Battonage and malo blocked. One third of each grape type: chardonnay, pinot noir and pinot meunier. A blend of 2008 and 2007... This will age really well."
–Sept 2014, James Suckling
Stephen Tanzer's International Wine Cellar Billecart-Salmon, NV Billecart-Salmon Brut Sous Bois
"(a blend of Chardonnay, Pinot Noir and Pinot Meunier): Light, bright gold. Smoky pear and redcurrant scents are complicated by toasty lees, vanilla and fresh rose. Silky and expansive on the palate, offering toasty citrus and orchard fruit flavors that are given lift and spine by juicy acidity. The toasty note comes back on the mineral-tinged finish, which lingers with impressive tenacity." –December 2013, Josh Raynolds
Launched in 2010, this unique cuvée is both 100% fermented and aged in neutral oak barrel at a low temperature. Each variety ferments and ages separately in 6- to 12-year-old light to medium toasted barriques from Burgundy for a few months with the Pinot Meunier and up to 8 months for Pinot Noir and Chardonnay followed by 5 years aging in bottle. The cuvée is a blend of four vintages.