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Billecart-Salmon : Le Clos Saint-Hilaire 2006
Billecart-Salmon : Le Clos Saint-Hilaire 2006
Yellow star
+4 ratings
Billecart-Salmon : Le Clos Saint-Hilaire 2006
Rare wines

Billecart-Salmon : Le Clos Saint-Hilaire 2006

HK$3,612.00 / Unit
Format : Bottle in presentation case (75 cl)
  • Guaranteed provenanceWines sourced directly from the producing estates

Marks and reviews

J. RobinsonJ. Robinson18.5/20
J. SucklingJ. Suckling99/100
Vinous - A. GalloniVinous - A. Galloni98/100


Aromatic intensity and refinement, a fine vintage Brut Champagne

The estate

Since its creation by the couple in 1818, Elisabeth Salmon and Nicolas-François Billecart, the Billecart-Salmon Champagne House has remained independent, preserving all of its know-how and the high quality of its vintages for 7 generations.

The vineyard

The vineyards owned by the Billecart-Salmon house spread from the Côte des Blancs to the Montagne de Reims, covering almost 100 hectares. The vines are cultivated and cared for in a traditional manner in order to produce authentic fruit that reflects the quality of the Champagne terroir.

The wine

Produced in limited quantities, the Clos Saint-Hilaire Brut 2006 by the Billecart-Salmon Champagne House is named after the patron saint in the church of Mareuil-sur-Aÿ. This prestigious champagne is made from a one-hectare plot of old vines planted in 1964 in Mareuil-sur-Aÿ. Its dosage is 2 g/litre.

Vinification and ageing

Vinification exclusively in barrels with a long ageing period, a little over 13 years, on lees.

The blend

Pinot noir (100%).

Billecart-Salmon’s 2006 Clos Saint-Hilaire Brut Champagne: Characteristics and tasting tips

The tasting


This champagne is a beautiful golden yellow with golden highlights. The effervescence is fine and delicate.


The nose is very elegant and complex. Fragrances of biscuits, fresh roasted hazelnuts and white pepper knit together with intense notes of nuts and sweet spices.


Full and structured, the palate is seduced by this champagne’s gourmet aromas of citrus fruits and pears in syrup, harmoniously combined with notes of candied lemon peel, mandarin pulp and panettone. This aromatic richness stretches throughout the tasting to a mineral and chalky finish.


For an optimal tasting experience, serve between 12 and 14 degrees.

Food and wine pairing

This 2006 Clos Saint-Hilaire Brut by Billecart-Salmon will complement wild turbot with Myanmar coffee.

Billecart-Salmon : Le Clos Saint-Hilaire 2006
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Guaranteed provenance Wines sourced directly from the producing estates
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