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What's Hot in Sparkling Wines
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| RATING: 96 |
VALUE:  |
CELLAR: Drink Now - 4 years (2011 - 2015) |
ALC/VOL: 12.00% |
TASTED: 2 Apr 2011 |
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The family owned house of Billecart Salmon has now been in business for over 180 years, and although not particularly well known, it consistently produces some of Champagne's finest cuvees at accessible prices. Their outstanding Blanc de Blancs is a wine that is all about refined elegance.
A very classy drink.
Pouring with a white creamy mousse that shows good hold, it presents a very pale straw base wine with very fine and exceptionally persistent bead. The nose delivers a refined sniff with aromas of baked bread, light cashew, almond, yeast lees, citrus and toast. The palate displays great elegance and precision along with a creamy texture delivering a sophisticated flavour profile of baked bread, yeast lees, cashew and citrus followed by some light toast characters. Superb length and persistence with long aftertaste of yeast lees, baked bread, cashew and hazelnut.
Drink now or cellar 3-4 years (2011-2015)
Alc 12.0%
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Retail
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A$149.99 |
Bottle Price
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A$99.99 |
Dozen Price
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A$1,176.00 |
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| RATING: 94 |
VALUE:  |
CELLAR: Drink Now - 3 years (2013 - 2016) |
ALC/VOL: 12.00% |
TASTED: 17 Jan 2013 |
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Price Drop.
Normally $125.00 per bottle, reduced to $99.99.
Billecart’s Non Vintage Rose Champagne pours well with a white frothy mousse that displays good hold. Light salmon pink base wine colour with a very fine bead that shows excellent persistence. The nose exhibits scents of winter strawberry, subtle rose petal and delicate raspberry followed by some light confectionary and yeast lees nuances. On the palate delicate winter strawberry and raspberry flavours are overlaid by some yeast lees characters and a touch of biscuit. Excellent finesse. Clean crisp dry finish with creamy like mouthfeel. Long aftertaste of yeast lees and winter strawberry.
Drink over the next 2-3 years (2013-2016)
Alc 12.0%
Notes from the House of Billecart-Salmon:
This cuvee is now considered a flagship of the range of Billecart-Salmon Champagnes. It is the result of a white vinification of the best crus of 50% Chardonnay and 50% Pinot Noir. A small percentage of still red from our vineyards in Mareuil-sur-Ay is also included within the Pinot Noir content. This method dates back from the earliest days of our House. It gives the wine its original pale pink colour with a hint of gold. The secret of its success has been handed down through six generations.
Other Reviews...
Billecart-Salmon is one of my favorite Champagne houses, and their non-vintage Rose (Lot #L85547401905M) is a consistent winner. A delicate pink color is accompanied by gorgeous sweet cherry, strawberry, and mineral-like scents, assertive medium-bodied flavors, a delicate, crisp personality, and surprising depth as well as persistence. A beautiful berry character in the finish adds to this impeccable rose’s captivating style.
94 points
Robert Parker - Wine Advocate #162 (Dec 2005)
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Retail
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A$176.67 |
Bottle Price
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A$99.99 |
Dozen Price
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A$1,188.00 |
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| RATING: 97 |
VALUE: |
CELLAR: Drink Now - 5 years (2012 - 2017) |
ALC/VOL: 12.00% |
TASTED: 12 Oct 2012 |
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This exceptional cuvee has been crafted since 1964 as a tribute to Nicolas Francois Billecart, founder of the house. Chardonnay and Pinot Noir grapes are selected in the Grands Cru communes of the Cote des Blancs and Montagne de Reims, with some of the base wine fermented in traditional Piece Champenoise (205 L) barrels.
This superb Champagne from another of our favourite houses opens with a white frothy mousse and shows excellent hold. Once dissipated, the pale gold straw coloured base wine emerges with exceptionally fine and profuse bead showing terrific persistence. The nose delivers a superb Champagne sniff with complex notes of baked bread, yeast lees, some toasty characters, a touch of citrus and some roasted almond end notes. On the palate yeast lees, toast, biscuit and a hint of citrus merge with some roasted nuttiness and a faint touch of dried honey. Creamy texture with a clean dry finish. Long aftertaste of yeast lees, baked bread, toast and roasted nuts.
Drink over the next 4-5 years (2012-2017).
Alc 12.0%
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Retail
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A$199.01 |
Bottle Price
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A$175.00 |
Dozen Price
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A$2,064.00 |
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| RATING: 96 |
VALUE: |
CELLAR: Drink Now - 4 years (2010 - 2014) |
ALC/VOL: 12.00% |
TASTED: 30 Sep 2010 |
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RETASTED: 30/09/2010:The wines pours well displaying a superb white creamy mousse with good hold. Bright straw, pale gold base colour with a very fine and persistent bead. The nose displays aromas of yeast lees, toast, biscuit and citrus with some cashew overtones showing good complexity. Very yeasty palate flavours are followed by some toast, cashew, baked bread and biscuit possessing a creamy texture and a clean crisp dry finish. Fine acid backbone. Long aftertaste of yeast lees, toast and cashew. A superb non vintage cuvee from Billecart.
Drink over the next 3-4 years (2010-2014).
Alc 12.0%
RETASTED: 27/10/2005: This new shipment of Billecart has slightly higher acidity than previous shipments, making it an ideal aperitif style. The wine opens with a creamy mousse followed by very fine, persistent bead. The nose reveals a biscuit top note followed by citrus, cashew and yeast lees. Creamy palate texture, with fine acid backbone. Flavours of grapefruit are followed by cashew and yeast lees. The Chardonnay component is to the forefront. Very long aftertaste of grapefruit, yeast lees and biscuit with the acidity persisting.
Cellar 2-3 years (2007-2008)
Alc/Vol: 12.0%
RETASTED: 25/08/2003: Billecart Salmon is our favorite French Champagne. Every year we look for a product that gives better value for money, without sacrificing any of the qualities we love in Billecart. They say you get bored drinking the same bubbles all the time, but not so with Billecart, there's just no better bubbles for your buck! The wine is made from a blend of 41% Pinot Meunier, 34% Pinot Noir and 25% Chardonnay and displays a finesse and persistence that makes it very difficult to surpass, at the price. Krug Grand Cuvee is better for sure, but then at $215 it's not exactly affordable on a frequent basis. Magnificent, sophisticated nose, with distinct yeast autolysis notes followed by nuances of grapefruit and biscuit. The palate structure displays that rare juxtaposition, between elegance and force. Mouthfilling flavour of biscuit, cashews and yeast lees fill the palate and linger long into the aftertaste. Creamy texture. Perfect balance between fruit and acidity. Enjoy as often as you can!
RATING: 93/100
First Tasted:- December 2002:
Although Billecart Salmon is not a big name Marque, like Moet & Chandon or Bollinger, it’s easy to see why it remains so highly prized by lovers of fine Champagne. Made from a blend of 41% Pinot Meunier, 34% Pinot Noir and 25% Chardonnay, the wine has a degree of finesse and sophistication that is difficult to surpass. The nose has that very special French Champagne sniff, of biscuit and yeast autolysis, followed by a hint of grapefruit. The palate demonstrates a superb counterpoint of elegance and force, with flavours of biscuit, cashew and lees filling the palate. Superb creamy texture, a wonderful drink to celebrate, anything, and everything. INDULGE!
Alc/Vol 12.5%
RATING: 95/100
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Retail
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A$112.81 |
Bottle Price
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A$64.99 |
Dozen Price
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A$774.00 |
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| RATING: 93 |
VALUE: |
CELLAR: 2 - 3 years (2014 - 2015) |
ALC/VOL: 12.50% |
TASTED: 24 Jul 2012 |
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French sophistication at an everyday price.
Bouvet Ladubay is regarded by many wine lovers as the finest expression of sparkling wine from the Loire Valley. The house was founded in 1851 by Etienne Bouvet, the son of a vigneron-sommelier who encouraged the young Bouvet in the wine trade. Recognizing the Loire's terroir to be extremely well-suited to the production of sparkling wines, he settled on the bank of the Loire River just outside the town of Saumur. Ms. Ladubay, Etienne’s accountant, soon became his wife, and the firm was christened “Bouvet-Ladubay”.
Formerly owned by Taittinger Champagne, Bouvet Ladubay employs precisely the same wine making process as the Grand Marque itself.
The grapes for the Bouvet 'Blanc' methode champenoise are predominantly Chenin Blanc, a varietal which has been grown in the Loire Valley prior to the Roman conquest of France. Bouvet source their grapes from 120 properties around Saumur - spread over an area of 15 x 30 kilometres. The notion of using such a diversity of vineyard sites is to provide complexity to the base wines. Domaine Chandon in the Yarra Valley employ a similar process. These 120 micro climates each provide the wine maker with base material that when blended together will create the sensation of considerable complexity.
The art of blending is critical and at Bouvet the third generation of blenders from the same family are in charge - in fact they have been creating the blend for the last 60 years. State of the art, temperature controlled stainless-steel fermentation tanks, computer-regulated 'gyropallets,' or riddling machines, highly advanced freezing and disgorging equipment and micro-wave cork heaters have brought Bouvet’s vinification facility to the technical forefront. The winery itself, however, remains an impressive monument to the region’s history with the wines spending their final maturation period within freestone cellars built by Saint Florent monks around 1040. These tunnels cover some 2.6 hectares with eight kilometres of subterranean cellars - storage capacity for some 7,000,000 bottles!
Bouvet have established extraordinary benchmarks for consistency and the 2010 vintage is no exception, delivering the elegance, style and value we have come to expect from this great house.
Tasting note...
The new vintage of our most popular sparkling has just arrived and it’s as good as ever. The wine pours with a white frothy mousse that shows good hold which once dissipated reveals a pale straw coloured base wine with pale gold edges. Very fine bead showing excellent persistence. On the nose there are some pear and baked apple scents along with some yeasty brioche and toast. Refreshing palate flavours of pear, baked apple and citrus with a yeast lees overlay. Good mouthfeel with a clean crisp finish. Aftertaste of pear, citrus and yeast lees.
Drink over the next 2-3 years.
Alc 12.5%
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Retail
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A$26.61 |
Bottle Price
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A$19.99 |
Dozen Price
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A$239.88 |
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| RATING: N/A |
VALUE: |
CELLAR: N/A |
ALC/VOL: 12.50% |
TASTED: 22 Mar 2013 |
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Bouvet Ladubay is regarded by many wine lovers as the finest expression of sparkling wine from the Loire Valley. The house was founded in 1851 by Etienne Bouvet, the son of a vigneron-sommelier who encouraged the young Bouvet in the wine trade. Recognizing the Loire's terroir to be extremely well-suited to the production of sparkling wines, he settled on the bank of the Loire River just outside the town of Saumur. Ms. Ladubay, Etienne’s accountant, soon became his wife, and the firm was christened “Bouvet-Ladubay”.
Bouvet is regarded by many wine lovers as the finest expression of sparkling wine from the Loire Valley
The house was owned by Taittinger Champagne from 1971 until 2007 and precisely the same wine making processes as the Grand Marque itself were employed in the production of the 2006 vintage. The grapes for the Bouvet 'Blanc' methode champenoise are predominantly Chenin Blanc, a varietal which has been grown in the Loire Valley prior to the Roman conquest of France. Bouvet source their grapes from 120 properties around Saumur - spread over an area of 15 x 30 kilometres. The notion of using such a diversity of vineyard sites is to provide complexity to the base wines. Domaine Chandon in the Yarra Valley employ a similar process. These 120 micro climates each provide the wine maker with base material that when blended together will create the sensation of considerable complexity. The art of blending is critical and at Bouvet the third generation of blenders from the same family are in charge - in fact they have been creating the blend for the last 60 years.
State of the art, temperature controlled stainless-steel fermentation tanks, computer-regulated 'gyropallets,' or riddling machines, highly advanced freezing and disgorging equipment and micro-wave cork heaters have brought Bouvet’s vinification facility to the technical forefront. The winery itself, however, remains an impressive monument to the region’s history with the wines spending their final maturation period within freestone cellars built by Saint Florent monks around 1040. These tunnels cover some 2.6 hectares with eight kilometres of subterranean cellars - storage capacity for some 7,000,000 bottles!
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Retail
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A$ |
Bottle Price
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A$49.99 |
Dozen Price
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A$594.00 |
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