Maison Billecart-Salmon, Brut Réserve Champagne, Nv
Maison Billecart-Salmon, Brut Réserve Champagne, Nv
- White Sparkling
- 75.0cl
- 12.0%
- Pinot Noir, Pinot Meunier, Chardonnay
Billecart-Salmon Brut Réserve is light on its feet, beautifully balanced and built around precision. It’s a multi-vintage blend, drawing on three different harvests and fruit from some of the best sites across Champagne.
On the nose, you’ll find a mix of fresh white orchard fruit and bright red berry notes. The palate is lively and open, with crisp freshness up front and a gentle layer of toasty complexity from time spent ageing on its lees.
Maison Billecart-Salmon has long been one of Champagne’s most respected houses. For the Brut Réserve, most of the fruit is sourced from within a 20km radius of Épernay — prime territory for top-quality Pinot Noir, Pinot Meunier and Chardonnay, including fruit from highly regarded Grand Cru villages.
- ❖ ABV: 12.0%
Grapes
Pinot Noir, Pinot Meunier, Chardonnay
Vintage report
Non-Vintage Champagne might sound like a compromise, but it's actually where the real magic happens. Rather than bottling the grapes from just one harvest, producers blend wines from different years — sometimes going back decades with their reserve wines — to create something that tastes unmistakably like their house. It's a bit like a master perfumer working with different essences to capture a signature scent. The Champagne houses have spent generations perfecting these blends, and the result is that bottle of Bollinger or Pol Roger tastes reassuringly familiar whether you're popping it this Christmas or next. We think of it as the winemaker's calling card: a consistent expression of their style that you can rely on, vintage after vintage, which is rather more useful than the lottery of what Mother Nature decided to serve up in any particular year.
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Speak to one of our teamJeremy Cowan
After managing his own stores and a further stint in independent retail, Jeremy has dedicated 12 years to trade sales in the North West.
Jen Neilan
Twenty years in hospitality later, after curating the wine list for Manchester’s first Neapolitan pizza restaurant, and running a natural wine bar, Jen made the move to the other side of the table.