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James Suckling
Billecart-Salmon, 2002 Billecart-Salmon Cuvée Nicolas François Billecart, Grand Cru

98
"A superfine nose with the freshness still very much leading the way. Lemon and fresh wild strawberries, almond milk and a hint of brulée toffee; really lively. The palate has a bright, crunchy and assertive burst of lemon flavor on entry with white cherries and smooth, sherbet-like texture that delivers weight with elegance. Great balance here. Impressive and youthful, super pure and full of power."
–July 2015
The World of Fine Wine
Billecart-Salmon, 2002 Billecart-Salmon Cuvée Nicolas François Billecart, Grand Cru

98
"Always the finest wine of the house and particularly special in the ever-youthful 2002, which has so much in reserve that it should age gracefully to 2030 or beyond: one of the greatest wines of a great year. Latent power, density without heaviness, supremely elegant, all finesse. With the best roast turbot on the bone, you couldn’t wish for anything better."
–February 2017
Vinous
Billecart-Salmon, 2002 Billecart-Salmon Cuvée Nicolas François Billecart, Grand Cru

97
"A mesmerizing, thrilling Champagne, the 2002 Cuvée Nicolas Francois Billecart is a great example of the vintage at its best. Silky and racy on the palate, yet a bit more restrained than many wines of the year. The Nicolas Francois Billecart remainds vivid and remarkably nuanced. Brioche, apricot jam, wild flowers and honey are some of the many notes that blossom as the Cuvée Nicolas Francois Billecart shows off its voluptuous personality. The 2002 is 60% Pinot Noir and 40% Chardonnay."
–July 2015
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WINE
2002 Billecart-Salmon Cuvée Nicolas François Billecart, Grand Cru
Billecart-Salmon

60% Pinot Noir from Montagne de Reims
40% Chardonnay from Côte des Blancs

This cuvée was created in 1964 as a tribute to the co-founder and respects the original blend of 1837. The blend remains the same every vintage with 20% of the wine fermented in barriques and 10 years of aging.

Dosage: 8g/L

Reviews: (rollover to view)


Fact Sheet (download PDF)

Producer Page: Billecart-Salmon