A Legend is Born
"In the 1950s my grandmother set aside this park-like space next to our house in Mareuil-sur-Aÿ with vines, flowers and fruit trees, for our enjoyment. Realising this outstanding terroir's potential, my family decided to plant the first Pinot Noir vines here in 1964. We tried using the Pinot Noir to make white wine in small Burgundy barrels: an outstanding champagne was about to be born. After several years of painstakingly tending the vines, the 1995 harvest, the first year of this unique cuvée, was remarkable. We called it Le Clos Saint-Hilaire after the patron saint of the church in Mareuil-sur-Aÿ. No more than 3,500 to 7,500 bottles are produced each year and each is individually numbered."
François Roland-Billecart, 6th Generation
The Parcel
The one-hectare Clos Saint-Hilaire meets the strictest guidelines: a single enclosed, contiguous parcel with complete winemaking facilities on site. The terroir's magic combined with the wine maker's skills make this wine exceptional.
Made only from Pinot Noir vinified in casks, it develops an outstanding purity. Billecart-Salmon decided to add very little liqueur, or dosage, after disgorgement in order to let the typicality of the single grape used to make this great wine evolve.
An indulged terroir
The Clos Saint-Hilaire is a single parcel where the vines, soil and subsoil are carefully tended with respect for the environment. Several years ago, BILLECART-SALMON decided to return to ancestral champagne-making methods in the Clos Saint-Hilaire by using work horses.
This method of maintaining the soil and tending the vines increases porosity and biodiversity: the roots grow deep and the minerals they draw from the soil foster the growth of smaller, more concentrated grapes, revealing the terroir's typical flavour.
APPEARANCE
The magic of the terroir blended with age-old craftsmanship reveals a sublime golden yellow hue, highlighted by intense copper reflections. The elegant effervescence of the finest bubbles is mellowed by the patina of meticulous ageing.
PALATE
A creamy, dense attack, driven by the brightness of pink grapefruit, delivering impressive power from the mid-palate. The wine then evolves towards a deeper, more complex profile, blending violet, breadcrumb, dark chocolate, blonde tobacco and liquorice. The finish, showing superb length and a distinct saline streak, extends with cigar-leaf notes.
AROMA
A noble, distinguished expression driven by an intensity of candied citrus fruits (orange, lemon and grapefruit) combined with hints of dark chocolate. Notes of toffee, roasted hazelnuts and smoke extend the aromatic profile, evoking a cigar box.
TASTING
A unique tasting experience, where each great rare vintage results in a very limited number of bottles (4,000). Served at cellar temperature (12-14°C), this micro-cuvée makes a glorious pairing with fine poultry with sage or a lobster and grapefruit tartare.
From Florent NYS, Billecart-Salmon’ chief winemaker.
In Perfect Harmony with Sébastien Sanjou
Head Chef at Trente-Trois* Restaurant
“ I first discovered Clos Saint-Hilaire 2008 at my restaurant, Trente-Trois, surrounded by my sommeliers. It was a wonderful moment of sharing and conviviality, and I was deeply moved by the discovery of this Champagne and its truly distinctive personality. This is a beautifully vinous and vibrant Champagne, revealing delicate notes of woodland undergrowth. To me, it is a Champagne that truly belongs at the dining table. Its character and depth make it an ideal companion for autumn and winter cuisine. Rather than pairing it with a single dish, I would love to dedicate an entire menu to it, as I believe Clos Saint-Hilaire 2008 has the remarkable ability to accompany a meal from beginning to end. I would begin with slow-cooked Jerusalem artichokes glazed in their own jus, served with fresh watercress, black truffle and a frothy Jerusalem artichoke broth. I would then follow with a beautifully roasted veal chop, accompanied by mushrooms and a rich, concentrated veal jus. To finish, I would create a dessert centered around pear, both raw and cooked, with toasted buckwheat and buckwheat ice cream. I can perfectly picture myself sitting by the fireplace, surrounded by friends, with Clos Saint-Hilaire 2008 in our glasses. Everything would be in place for a truly memorable moment of warmth and conviviality. ”
Grape Varieties & Blend
- • 100% vinificado en barricas de roble
- • Maduración sobre lías/en bodega: 194 meses
- • Dosificación: 2,5 g/L
- • Formats available: bottle and magnum
- • Ageing potential: more than 10 years