Billecart-Salmon

Le Sous Bois | Magnum 150cl

Description

Description & elaboration

The Le Sous Bois cuvée from Billecart-Salmon is an oak-influenced champagne crafted in 1.5-litre magnum format. 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 autumn fine-dining occasions. Shaped by a family house founded in 1818, this magnum remains one of the most discreet expressions in the range, the product of a rare artisanal approach at this scale.

The neck of the magnum shares the same diameter as a standard 75 cl bottle. This geometry halves the ratio between the oxygen trapped beneath the cork and the volume of wine, resulting in an ageing process that is twice as slow.

The Terroir

The grapes are sourced from three distinct geographical areas. The classified villages of the Côte des Blancs supply the Chardonnay. This region of exposed chalk has historically produced the house's Blanc de blancs cuvées, lending the wine its characteristic saline mineral signature. 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 follows measured viticultural practices, recognised by the Haute Valeur Environnementale and Viticulture Durable en Champagne certifications.

The winemaking

Cellar master Florent Nys oversees an equal-parts blend of Chardonnay, Meunier and Pinot Noir. Alcoholic fermentation takes place entirely at low temperature in oak barrels with an average age of ten years. The time spent in wood generates slow micro-oxygenation of the must through the pores of the stave — this is what brings roundness and depth to the wine without weighing it down.

Malolactic fermentation (the conversion of malic acid into lactic acid) is deliberately blocked by chilling in order to preserve the natural tension of the blend against the patina of oak. The wine then rests for sixty months on laths in the underground cellars, followed by six months in the cellar after disgorgement before shipping. The dosage liqueur (a blend of wine and sugar added before corking) is dosed at 6 g/L, limiting the addition of sucrose to allow the minerality of the blend to shine through.

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 growing cycle is closely monitored to guarantee the quality of the berries. These standards require strict manual sorting of the bunches upon arrival. The pressed Chardonnay juices display an ideal balance, while the Pinot Noirs require a demanding plot-by-plot 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 style with each release.

Tasting notes

• Appearance

  The Le Sous Bois cuvée reveals a golden yellow hue, highlighted by a stream of bubbles with copper glints rising in a fine, persistent bead at the surface.

• Nose

  On the nose, aeration brings out aromas of 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 into a chalky finish with accents of roasted hazelnut.

Food pairing suggestions

Aperitif bites

• Roasted langoustines
• Mushroom toasts
• Gougères with aged Comté

Main courses

• Meat with morel mushrooms
• Sautéed chanterelles
• Veal with ceps

Cheese and Desserts

• Hard cheeses
• Comté aged 24 months
• Beaufort d'alpage

The benefits of the magnum format

The 1.5-litre magnum format holds the equivalent of twelve tasting flutes. Its internal architecture alters the kinetics of the wine's maturation. The neck shares the same diameter as a standard 75 cl bottle: this geometry halves the ratio between the volume of air trapped beneath the cork and the volume of wine, resulting in an ageing process twice as slow. Tertiary aromas therefore develop while preserving the initial acid structure. The greater mass of the glass also limits thermal shocks during transport.

The Plus de Bulles expert's opinion

Advice

How to store this champagne?

Plus de Bulles ships this magnum (150 cl) in reinforced cartons specially designed for champagne transport. After 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 place with a relatively stable temperature.

Ageing potential

The Le Sous Bois cuvée from Billecart-Salmon offers a cellaring window of approximately three to five years, with a marked aromatic evolution over time.

• Drink now: the aromatic profile focuses on yellow citrus and orchard fruit.
• After 3 years: the wine reveals indulgent notes of pastry, marzipan and melted butter.
• After 5 years: the wine develops tertiary aromas of damp undergrowth, roasted mocha and gentle spices.

Serving suggestions

The ideal serving temperature to appreciate the full complexity of this wine is 10°C. Using a wide tulip glass provides the surface area needed to allow the wine to breathe properly.

A note about this cuvée

The exclusive use of oak barrels was the historical production norm in Champagne before the widespread adoption of stainless steel tanks. Billecart-Salmon reintegrated this traditional method to craft this champagne. Three technical objectives motivate this choice: natural micro-oxygenation through the staves, the integration of fine lees through the action of bâtonnage, and enhanced structural resilience 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.