Billecart-Salmon 'Cuvee Nicolas-Francois Billecart' Millesime 2002, Champagne, France (750ml)

HK$1,558.00 

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Balance and Richness
This exceptional cuvée was created in 1964 as a tribute to the House’s founder. It results from the blending of Grands Crus from the classified Côte des Blancs vineyards (Chardonnay) and the Montagne de Reims (Pinot Noir).

Tasting Notes
Its vinification, partially in traditional oak casks, underpins the generous character of this fine, elegant and rich wine.

Appearance
A lovely colour of sparkling yellow gold veiled in luminous golden reflections.

Aroma
Fine malted notes associated with orchard fruit (white peach, nectarine, Lorraine plum) refined by the purity of the complex mandarin zest aromas.

Palate
There is a balanced tension controlled by the blossoming of the wine (seeded and stone fruit, citrus fruit, warm madeleines) and embodied by the line of noble resinous flavours (spruce and juniper berries from Houlle).

Tasting
It will expose the flavours of a beautiful creamy, roasted poultry or a delicious slice delicious turbot in a creamy sauce.
Serve at: 11-12°C

In Perfect Harmony with Michel Guérard
Chef at the Restaurant Les Prés d’Eugénie***, Eugénie-les-Bains
“ My first experience with Maison Billecart-Salmon is still etched into my memory – that was over 25 years ago. A discovery for my senses, an encounter which has always been able evoke intensity and emotion. As such, with the Cuvée Nicolas François 2002, I was immediately captured by the quality of the wine and by its elegance. It is a delicately sensual cuvee with a discreet voluptuousness. It is distinguished by its crystalline elegance and its great finesse. I associate it with the elegance of a great and accomplished perfume. A beautiful and unique wine which stands the test of time without losing its divine singularity. For me, the ideal pairing with the Cuvée Nicolas François 2002 is a signature dish which is served on the restaurant menu: L’Opulante Pintade de Chalosse sur les Braises (an opulent braised Chalosse Guinea Fowl), accompanied by a lamb rice stuffing, morels, quenelles and truffles. A perfect pairing and a delicate moment to share with knowledgeable people who understand how to appreciate the finer things, with sensitive people who are open to beauty as the beauty is also in the taste! ”

Guide Notes
98 - JAMES SUCKLING - SEPTEMBER 2019
18,5/20 - JANCIS ROBINSON - AUGUST 2019

Grape Varieties & Blend
• 60% Pinot Noir from the Premiers and Grands Crus from the Montagne de Reims and the Grande Vallée de la Marne
• 40% Chardonnay from the Côte des Blancs
• Dosage: 4 g/l
• 20% vinified in oak barrels
• Partial malolactic fermentation
• Ageing on lees: 10 years
• Available formats: bottle and magnum
• Ageing potential: more than 10 years

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