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2007 Billecart-Salmon Cuvee Nicolas Francois Brut

ITEM 8460605 - Removed from a subterranean, temperature and humidity controlled residential cellar; Purchased direct from a distributor

Bidder Quantity Amount Total
camwo 1 $150 $150
chfar 1 of 2 $140 $140
pamay 0 of 1 $130 $0
2 $130
Item Sold Amount Date
I8460605 1 $150 Oct 2, 2022
I8460605 1 $140 Oct 2, 2022
I8451529 1 $130 Sep 25, 2022
I8439539 3 $130 Sep 18, 2022
I8429159 2 $130 Sep 11, 2022
I8405762 2 $130 Aug 28, 2022
I8394079 1 $130 Aug 21, 2022
I8357019 1 $135 Jul 31, 2022
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RATINGS

97The Wine Advocate

...aromas of fresh bread, citrus oil, crisp yellow orchard fruit, white flowers, verbena, macadamia nut and hints of biscuity complexity to come. Full-bodied, chiseled but fleshy... Long and penetrating and complemented by a pretty pinpoint mousse, this is a real success.

97Vinous / IWC

...positively stellar. Elegant, polished and sophisticated...dazzles with effusive aromatics and gorgeous balance.

97James Suckling

...fabulous energy and intensity...racy acidity and super fine phenolics. It goes on and on. Fine bubbles. Light pine and praline character.

16Jancis Robinson

PRODUCER

Billecart-Salmon

Billecart-Salmon was founded in 1818 by Nicolas Francois Billecart and his wife Elisabeth Salmon in Mareuil-sur-Ay, Marne, which is in France’s Champagne appellation. Today the estate is run by Francois-Roland, the seventh generation of the founding family. Billecart-Salmon makes numerous Champagnes, but is especially known for its rose and the Clos St.-Hillaire, which is made from a single Pinot Noir vineyard.

REGION

France, Champagne

Champagne is a small, beautiful wine growing region northeast of Paris whose famous name is misused a million times a day. As wine enthusiasts and all French people are well aware, only sparkling wines produced in Champagne from grapes grown in Champagne can be called Champagne. Sparkling wines produced anywhere else, including in other parts of France, must be called something besides Champagne. Champagne producers are justifiably protective of their wines and the prestige associated with true Champagne. Though the region was growing grapes and making wines in ancient times, it began specializing in sparkling wine in the 17th century, when a Benedictine monk named Dom Pierre Pérignon formulated a set guidelines to improve the quality of the local sparkling wines. Despite legends to the contrary, Dom Pérignon did not “invent” sparkling wine, but his rules about aggressive pruning, small yields and multiple pressings of the grapes were widely adopted, and by the 18th and 19th centuries Champagne had become the wine of choice in fashionable courts and palaces throughout Europe. Today there are 75,000 acres of vineyards in Champagne growing Pinot Noir, Chardonnay and Pinot Meunier. Champagne’s official appellation system classifies villages as Grand Cru or Premier Cru, though there are also many excellent Champagnes that simply carry the regional appellation. Along with well-known international Champagne houses there are numerous so-called “producer Champagnes,” meaning wines made by families who, usually for several or more generations, have worked their own vineyards and produced Champagne only from their own grapes.