Marks and reviews
Since its creation in 1818 by Elisabeth Salmon and Nicolas-François Billecart, the Billecart-Salmon Champagne House has remained independent and has successfully preserved its wealth of know-how and the high quality of its wines for 7 generations.
The Billecart-Salmon vineyard stretches from the Côte des Blancs to the Montagne de Reims over nearly 100 hectares. The vines are cultivated and cared for in a traditional manner in order to obtain an authentic fruity expression that reflects the quality of these fine Champagne terroirs.
This Elisabeth Salmon champagne pays tribute to the co-founder of the House. The soul of this extraordinary woman is reflected in this champagne through its unique character and unparalleled brilliance and purity. Moreover, the expression of the finest Pinot Noir and Chardonnay terroirs completes the signature style of this great wine that is truly shaped by a world-renowned savoir-faire. From the 2008 vintage, the Elisabeth Salmon champagne showcasesz a new bottling.
Vinification and ageing
10% of the Pinot Noir in this cuvée is vinified as red wine with grapes from Valofroy, a plot in Mareuil-sur-Aÿ made up of old, steep, south-facing vines. The wine is vinified in stainless steel vats before ageing on lees for 11 years. The dosage of this Rosé champagne is 7 g/litre.
Pinot Noir (55%) from Mareuil-sur-Aÿ and Aÿ.
Chardonnay (45%) from the Grands Crus of the Côte des Blancs.
Bright, salmon-pink colour with subtle copper highlights.
The nose is full and fresh. When aerated, citrus peel and red and black berry jelly fragrances blend harmoniously with fruity (blackcurrant, wild blackberry, blueberry), spicy and floral (violets) notes.
A subtle alliance between power, minerality and finesse, the palate exudes delicious aromas of panettone, candied clementines and ginger with lively chalky notes and citron zest.
Food and wine pairing
A poached lobster or a tomato and rhubarb-based dish would complement this Elisabeth Salmon Rosé 2009 Champagne by Billecart-Salmon.
For an optimal tasting, serve between 11 and 12 degrees.