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James Suckling
Billecart-Salmon, 1999 Billecart-Salmon Le Clos Saint-Hilaire

98
"An extraordinary one-hectare parcel of pinot noir planted in 1964. Deep golden hue. An extremely rich and majestic nose with savory notes of cocoa, smoked mushroom, forest floor earthiness, grilled hazelnuts, orange marmalade, spiced cherries, plums and spiced bread. Wildly complex! The palate has a languid, toasty core of flavor with a deep warming wash of spices, toasted almonds and grilled hazelnuts. Freshens to dried cherry and plum pastry leading into a smooth and vinous finish. Striking depth and grace. Drinks like an old Burgundy. Disgorged in June 2014. Drink now."
–Oct-17
Vinous Media
Billecart-Salmon, 1999 Billecart-Salmon Le Clos Saint-Hilaire

96
"Billecart's 1999 Le Clos Saint-Hilaire is exotic and beguiling. Constantly changing in the glass, the 1999 offers exquisite aromatics, silky and a real sense of underlying phenolic structure. Crushed rose petals, licorice, smoke, game and tobacco add nuance as the wine opens up. With time in the glass, the personality of these Pinot vines becomes more and more expressive. The 1999 was bottled with no dosage, but that would be impossible to ascertain in a blind tasting."
–July 2015, Antonio Galloni
The World of Fine Wine
Billecart-Salmon, 1999 Billecart-Salmon Le Clos Saint-Hilaire

94
"Splendid yellow-gold of great Pinot from the family’s walled vineyard in Mareuil-sur-Aÿ. Powerful sensations of peach, plum, and quince bolstered by the white limestone and clay subsoil. Less structured complexity than the great 1998 but more evolved flavors of vanilla, mushrooms, and truffles. A manlywine for roast venison or Beaufort or a strong Maroilles."
–February 2017
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WINE
1999 Billecart-Salmon Le Clos Saint-Hilaire
Billecart-Salmon

100% Pinot Noir

Fruit comes from a 1 ha clos (single, enclosed vineyard plot) in Mareuil-Sur-Aÿ planted by Jean Roland-Billecart in 1964 as a tribute to the patron saint of Mareuil’s church.

Vines are farmed using biodynamic practices and thrive in chalk soils that allow the roots to grow deep through silt, clay and limestone. Its southeast exposure provides precise maturity and complexity.

The wine is fermented entirely in barrique. An exceptional wine with good aging capacity of 20-50 years. Only four vintages released – 1995, 1996, 1998, 1999. Dosage: 4-5g/L (Limited Release – 3000-5000 bts depending on the vintage)

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Producer Page: Billecart-Salmon