Cuvée Louis Salmon 2007


Purity and Minerality

This cuvée was named in tribute to Louis, 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.


It has a crystalline appearance with a yellow gold hue, displaying a luminous and sparkling sheen effervescence.


There is a creamy, tactile sensation on the palate with a graceful finesse and a beautifully refreshing balance with natural flavours (citron zest, wild peaches and white pepper). This wine is powerful, accentuating an aromatic persistence with a long and majestic finish.


An elegant complexity mineral, floral and yellow flesh fruits (bergamot, white flowers and fresh pineapple). It displays a aromatic profile with an incredibly pure chalky character.


Its great potential and its balance revealing a remarkable, dignified finesse worthy of the most beautiful gustatory matches: whole Corrèze sweetbreads en cocotte or a creamy shellfish risotto.

Serve at: 11/12°C

From Florent NYS, 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

16,5/20 - Jancis Robinson - August 2019

Grape Varieties & Blend

• This cuvée is created from 3 Grands Crus from the Côte des Blancs : Chouilly, Mesnil-sur-Oger, Cramant

  • • Dosage: 7g/l
  • • 50% vinified in oak casks
  • • Partial malolactic fermentation
  • • Ageing on lees: 10 years
  • • Available format: bottle
  • • Ageing potential: more than 10 years