Description & elaboration
The Le Sous Bois cuvée from Billecart-Salmon is an oak-influenced champagne crafted in magnum format (1.5 litres). It is a champagne of buttery brioche, creamy vanilla and roasted mocha, carried by a silky texture on the palate. Its chalky finish and lively acidity make it an ideal companion for autumnal gastronomic dinners. Shaped by a family house founded in 1818, this magnum remains a confidential release within the range — the product of a truly artisanal approach rare at this scale.
The Terroir
The grapes come from three distinct geographical areas. Classified villages on the Côte des Blancs provide the Chardonnay. This region of outcropping chalk has historically produced the house's Blanc de blancs cuvées, imparting characteristic saline mineral markers to the wine. The Pinot Noir is selected from the Montagne de Reims, in the villages of Aÿ and Mareuil-sur-Aÿ. The Meunier grows on the clay-limestone soils along the banks of the Vallée de la Marne. The house applies measured viticultural practices, recognised by the Haute Valeur Environnementale and Viticulture Durable en Champagne certifications.
The winemaking
Cellar master Florent Nys oversees a blend of equal parts Chardonnay, Meunier and Pinot Noir. Alcoholic fermentation takes place entirely at low temperature in oak barrels averaging ten years of age. The passage through wood generates a slow micro-oxygenation of the must through the staves' pores — this is what brings roundness and depth to the wine without weighing it down.
Malolactic fermentation is deliberately blocked by chilling in order to preserve the natural tension of the blend against the patina of the oak. The wine then rests for sixty months on laths in the underground cellars, followed by six months in the cellar after disgorgement before shipment. The dosage liqueur (a blend of wine and sugar added before corking) is dosed at 6 g/L, limiting the sugar input in order to highlight the minerality of the blend.
A non-vintage champagne
The backbone of this champagne rests on the musts of a rigorously selected base year. Across the entire Champagne appellation, the vegetative cycle is closely monitored to guarantee the quality of the berries. These standards demand rigorous manual sorting of the bunches upon arrival. The pressed Chardonnay juices display an ideal balance, while the Pinot Noirs require a stringent parcel-by-parcel selection.
To ensure consistency, the house completes this base with 33% reserve wines held in tank. This perpetual reserve incorporates successive harvests from several older vintages. This high proportion guarantees the consistency of the house's style with every release.
Tasting notes
Appearance
The Le Sous Bois cuvée reveals a golden yellow hue, highlighted by a stream of bubbles shot through with copper reflections rising in a fine bead to the surface.
Nose
On the nose, aeration reveals expressions combining buttery brioche and citrus zest. The bouquet evolves towards mocha, tobacco leaf and bergamot.
Palate
On the palate, this champagne asserts notes of melted butter, vanilla and gentle spices. The clean attack gives way to a silky texture that lingers through a chalky finish with accents of roasted hazelnut.
Food pairing suggestions
- Roasted langoustines
- Mushroom toasts
- Gougères with aged Comté
- Meat with morel mushrooms
- Sautéed chanterelles
- Veal with ceps
- Hard cheeses
- Comté aged 24 months
- Beaufort d'alpage
The advantages of the magnum
The 1.5-litre magnum format holds a volume equivalent to twelve tasting flutes. Tertiary aromas develop to their full potential while the initial acidity structure is preserved.
The Plus de Bulles expert's opinion
Why I love it
What moves me is the harmony between its rich, pastry-like character and its bergamot notes. I was captivated by its patinated texture on the palate, with nuances of melted butter and gentle spices, offering remarkable body and persistence.
My recommendation
Serve at 10 °C in a wine glass. It will be sublime alongside a veal shank with ceps. Its ageing potential is outstanding through to 2036.
Advice
How to store this champagne?
Plus de Bulles ships this magnum (150 cl) in reinforced packaging specially designed for transporting champagne. Upon receipt, we recommend storing the magnum on its side, away from light — ideally in a cellar, or at the very least in a cool, not too dry location with a relatively stable temperature.
Ageing potential
The Le Sous Bois cuvée from Billecart-Salmon offers an ageing potential of approximately three to five years, with a marked aromatic evolution over time.
- Drink now: the aromatic profile centres on yellow citrus fruits and orchard fruit flesh.
- After 3 years: the wine reveals indulgent markers of pastry, marzipan and melted butter.
- After 5 years: the wine develops tertiary aromas of damp woodland, roasted mocha and gentle spices.
Serving suggestions
The ideal serving temperature to fully appreciate the complexity of this wine is 10°C. A wide tulip glass provides the necessary surface area for the wine to breathe and open up.
An anecdote about this cuvée
The exclusive use of oak barrels was the historical norm for production in Champagne before the widespread adoption of stainless steel tanks. The house of Billecart-Salmon reintegrated this ancient method to create this champagne. Three technical objectives motivate this choice: natural micro-oxygenation through the staves, the integration of fine lees through bâtonnage, and mechanical resistance during ageing. This approach also guides the refinement of Billecart-Salmon's rosé champagne.
Also worth discovering: the prestige of a vintage grand cru blanc.
