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BRUT BLANC DE BLANCS MILLÉSIME 2006

Purity and Minerality

This cuvée was name in tribute to Louis Salmon, Elisabeth Salmon’s brother, who was passionate about oenology and highly involved in from the earliest creation of the House. Originating from the best parcels of the Côte des Blancs, the Blanc de Blancs vintage is impressed with a purity and minerality.


Tasting notes


This cuvée exhibits the noble elegance of a defined and mineral Chardonnay. Its natural balance replicates a harmonious model of a blend of the best Grands Crus sites of the Côte des Blancs.




APPEARANCE

It has a crystalline appearance with a golden yellow hue and a few green glints of youth.


PALATE

A beautifully refreshing balance with natural flavours (citron zest, donut peach and white pepper) are associated with the personality of a great vintage.


AROMA

The subtle delicacy of the complexity of the fruit (whipped cream, white flowers and citrus fruits) combine with a noble and distinguished aromatic expression from a chalky Chardonnay of great purity.


TASTING

Its great potential and dignified personality is allied to an exquisite delicacy worthy of the most beautiful gustatory matches such as turbot or a creamy shellfish risotto.

Serve at: 11-12°C


From François DOMI, Billecart-Salmon’ chief winemaker.

In Perfect Harmony with David Toutain

Chef at the Restaurant David Toutain*


 I really like the minerality of this cuvée on the flavours and on the bubbles. These are things that leave an impression on me and that interest me in my cuisine. The minerality is the personality of the wine. What I really enjoy about this champagne is the surprising evolution between the first and the last sip which are so different: the bottle is going to be opened, it’s going to rise in temperature. The bubbles will begin to fade and you begin to move towards a white wine with overtones becoming more pronounced, revealing a stronger personality which evolves well with the cuisine. This champagne pairs magnificently with a beautiful carpaccio of scallops. This dish is interesting because it can be livened up in thousands of ways, with touches of citrus fruit flavours, dashes of caviar, even sea urchins which are able to lift up the whole dish. With the Cuvée Louis 2006, we are of course speaking about its purity, about its subtle texture on the palate and of a vintage blanc de blancs with an assertive character. More than just a champagne, it is a genuine moment to share. 




Guide notes

18/20 - Bettane & Desseauve 2018
17,5/20 - Gault & Millau 2018

This is a great Blanc de Blancs from the Côte des Blancs. This champagne comes from the best Grand Crus parcels, letting the terroir do the talking through its complex profile which is at the same time finely evolved yet with a lively youthfulness.

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Grape Varieties & Blend


• This cuvée is created from Grands Crus from the Côte des Blancs : Avize - les Pierres Vaudon, Chouilly - Mont Aigu, Mesnil sur Oger - les Coullemets et Chétillon and Cramant.


  • • Dosage: 7g/l
  • • 5% vinified in oak casks
  • • Partial malolactic fermentation
  • • Ageing on lees: 10 years
  • • Available formats: bottle
  • • Ageing potential: more than 10 years

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