In conversation with…

In conversation with...

Mathieu Billecart, CEO Champagne Billecart-Salmon

CLICK HERE to go to Billecart-Salmon website

Location

Mareuil-sur-Aÿ  Champagne  France

Est.

1818

Size 

100 Hectares,  (247 Acres)

Varietals

Pinot Noir, 
Pinot Meunier, 
Chardonnay

Bottles p.a 

c. 2 million 

INTRO 

Billecart-Salmon is a medium-sized champagne house in Mareuil-sur-Aÿ, France. Founded in 1818 with the marriage of Nicolas François Billecart and Elisabeth Salmon and one of the few  family owned champagne houses. 
The Cuvée Nicolas-Francois Billecart 1959 (one of their flagship wines ) won first place in the Champagne of the Millennium 1999, out of 150 of the finest 20th century Champagnes.Billecart-Salmon was ranked tenth among major Champagne houses by Antoine Gerbelle writing for La Revue du vin de France. La Revue du vin de France’s Guide Vert awards Billecart-Salmon two stars out of three.  
Billecart-Salmon champagnes have been reviewed favourably by wine writer Jancis Robinson  and other such global wine critics. More importantly it is loved by those in the wine industry, by consumers and around the world for its elegance, finesse and delicate nature.

The interviews below are merely to highlight the character and responses of the houses themselves. They are not meant to be hi-brow or deeply technical. If they were that would be boring. Here you get a flavour of how big, how small and wines each producer makes. Links will take you to the producers web pages. 

 
 

The Interview

The Grape Wizard and Matthieu Billecart

GW: Is 2018 a year worth investing (based on what you’ve seen since harvesting) or is it too early to tell .
MB : It certainly looks like a very promising year but one has to remain humble with wine so we will only confirm in a few years when we understand better whether its potential stands the test of time…
GW SIP Name a wine you are drinking now .

MB: Brut Sous Bois, a big champagne that is great for apéritif but also with food (without having to open a bottle of vintage champagne)

GW: SAVE Name a wine you would invest in or haven’t tried, but want to !
MB: Vintage Champagnes from good houses or growers are under rated relative to Burgundy, Bordeaux, etc… That will change I think as connoisseurs from around the world are starting to recognise it… it is my wine investment tip. Just choose the vintage and houses/growers carefully and you will be rewarded quicker than you think.
GW: STALK Name one person you most admire and why:
MB: Nicolas Francois Billecart – he created a great business … keen to swap notes with him 
GW: Bollinger produces a still wine, is that something you would consider or not.
MB: We make some already for our rosé (but we don’t intend to sale it.)
GW: What, in your opinion is the best year for champagne, either at your house or the region! 
MB: Of what you can still buy at the moment, 2002 is right up there! 

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The Wines of ....

CHAMPAGNE BRUT ROSÉ

GW Score : 18/20

CHAMPAGNE BRUT RÉSERVE

GW Score : 17/20

CHAMPAGNE BLANC DE BLANC

GW Score : 18/20

CHAMPAGNE BRUT NATURE

GW Score : 17/20

CHAMPAGNE BRUT SOIS BOIS

GW Score : 19/20

CHAMPAGNE BRUT VINTAGE

GW Score : 18/20​

CHAMPAGNE DEMI-SEC

GW SCORE 19/20

CHAMPAGNE
CUVÉE NICOLAS FRANCOIS 2002

GW SCORE 20/20

CHAMPAGNE CUVÉE NICOLAS FRANCOIS 2006

GW SCORE 18/20

CHAMPAGNE CUVÉE ÉLISABETH SALMON ROSE 2007

GW SCORE 17/20

CHAMPAGNE CUVÉE LOUIS SALMON 2007

GW SCORE 19/20

CHAMPAGNE CLOS ST-HILAIRE

GW SCORE 20/20

Its Not about me .... ! It's all about the grapes !

wine

grape

grape

grape

ncv.

Characteristics

Pair with..

serve at

GW Score

Brut rosé

40% Chardonnay

30% Pinot noir

30%Pinot Meunier

9g/L

sugar

red berries , raspberries and zesty citrus

Salmon or Sushi

8 deg C

18/20

Brut Réserve

30% Chardonnay

30% pinot noir

40% Pinot Meunier

8g/L

fresh fruit , ripe pears

aperitif or most dishes

8 deg C

17/20

Blanc de Blancs

100% Chardonnay

N/A

N/A

8g/L

dried fruit almonds and hazelnuts - brioche

caviar , seafood grilled fish

8 deg C

18/20

Brut Nature

30% Chardonnay

30 % Pinot Noir

40%Pinot Meunier

0g/L

brioche, floral and lemon verbena

Prawns,scallops and ceviche

10-11 deg C

17/20

Brut Sous Bois

33.3% Chardonnay

33.3%Pinot Noir

33.3 Pinot Meunier

7g/L

dried fruits, citrus and white flesh fruits - buttered notes

Poultry and Some Mushroom dishes

10 deg C

19/20

Vintage 2008

35% Chardonnay

65% Pinot Noir

N/A

4g/L

citrus, flaked almonds butter plum jelly

fish dishes, shellfish hams and risottos

11-12 deg C

18/20

Demi- Sec

30 % Chardonnay

30% Pinot Noir

40% Pinot Meunier

40g/L

white flowers and buttered brioche

pastries and choc cake

8 deg C

19/20

N. Francois 2002

40%

60%

N/A

4g/L

white peach,nectarine, zesty aromas-juniper berries

creamy poultry dishes some white fish with creamy sauce

11-12 deg C

20/20

N. Francois 2006

40%

60%

N/A

6g/L

peaches, apple tart, lemon verbena and citrus

creamy chicken

11-12 deg C

18/20

E.Salmon rose 2007

50%

50%

N/A

6g/L

red berry jelly, cherries and white peaches

creamy dishes and Breton Prawns

11-12 deg C

17/20

L. Salmon 2007

100%

N/A

N/A

7g/L

mineral, floral and pinapple, chalky in feel - citrus wild peaches and white pepper on the palate - long finish

sweetbreads and shellfish risotto

11-12 deg C

19/20

Clos St Hilaire 2003

N/A

100% Pinot Noir

N/A

3.5g/L

candied fruit, hazlenuts and almond. Roasted pineapple and oriental woody spices, saline

shellfish, bass or caviar

12- 14 deg C

20/20

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Music Pairing with Billecart Wines 

GW