BRUT BLANC DE BLANCS MILLÉSIME 2012
Purity and Minerality
This cuvée was named in tribute to Louis, Elisabeth Salmon’s brother, who was passionate about oenology and highly involved in winemaking from the earliest creation of the House. Originating from the best parcels of the Côte des Blancs, the Blanc de Blancs vintage is endowed with purity and minerality.
Tasting notes
Distinguished elegance of a mineral and exceptionally precise Chardonnay with a natural balance that is a harmonious representation of the best parcels of grand crus of Côte des Blancs:Cramant for the minerality, Chouilly and Oiry for the finesse, and Mesnil-sur-Oger for the structure and longevity.
APPEARANCE
Crystal clear pale gold colour with delicate glints marked by a nuanced patina of yellow and green. A persistent and fascinating effervescence, brimming with light.
PALATE
A creamy sensation in the mouth with a beautifully chiselled finesse. Lovely refreshing balance with natural flavours (zest of citron, almond biscuit and white pepper). This powerful wine with a majestic typicity prolongs its finish towards an aromatic persistence of incredible length (flesh of sweet citrus fruits, cardamom and vanilla-flavoured cream puffs).
AROMA
The first expression is signed by an elegant, perfect and complex maturity, yellow fruits and citrus (candied mandarin, limoncello, conference pear). An aromatic profile of a sophisticated purity and a chalky, balanced and crystalline character (cedar and raw butter).
TASTING
The unique dimension of a great Blanc de Blancs, pure and intense, with a directness perfectly associated with its low dosage. Its potential and its balance express a remarkable finesse worthy of the most sophisticated food pairings (a casserole of whole calf sweetbread from Corrèze, a creamy shellfish risotto).
Serve at: 10/12°
From Florent NYS, Billecart-Salmon’ chief winemaker.
In Perfect Harmony with Sébastien Carmona-Porto
Chef at the restaurant Helen*, Paris 8e
“ The first time I tasted the Louis Salmon 2012 vintage took place in the kitchen of Helen restaurant, alongside the esteemed Alexander Bader, General Manager of Billecart-Salmon–a truly convivial and sharing moment!
This champagne exudes to me a genuine character, and distinguishes with its freshness, minerality, and lingering finish on the palate. I can perfectly imagine it pairing flawlessly with a carpaccio of line-caught sea bass with bird pepper, or seared scallops accompanied by seaweed-infused butter, offering a delicate yet robust fusion of flavors.
To experience the Louis Salmon 2012 vintage, I can only recommend coming to the maritime ambiance of Helen restaurant, where everyone can explore a myriad of carpaccio variations and other must-tries! ”
To celebrate this cuvée, immerse yourself in the world of the Helen restaurant with Franck Barrier, director and Chef Sébastien Carmona-Porte. A food pairing imagined to perfectly paired with the 2012 vintage of Louis Salmon.
Guide notes
"Lovely, silky, super-long and gloriously even. It is a slender, willowy […]. Its flanks are glassy-smooth, and all of the acidity is reserved for the serious finish".
"Gorgeous Champagne. […] There's a feeling of reserve in the 2012 that is quite appealing. This edition is terrific, but it also needs time to be at its best."
"The 2012's already expressive aromatics in explosive charry, flinty energy and an extra degree of fluid freshness on the palate."
Grape Varieties & Blend
- • 25% vinified in oak casks
- • Ageing on lees: 115 monts
- • Dosage: 3.9g/l
- • Available format: bottle and magnum
- • Ageing potential: more than 20 years
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Vintage mapping
Each cuvée that arrives in your hands is always ready to be tasted at its best, thanks in particular to a long ageing process in our cellars. However, conscious that everyone enjoys their wines at different stages of development, we wanted to highlight five stages of evolution to better guide you. None is superior to the other, however, depending on your tastes, this cartography will allow you to appreciate a vintage of our house as close as possible to your aspirations and thus have the best possible tasting experience.
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