The Louis Salmon Blanc de Blancs 2013 vintage is a vibrant tribute to Elisabeth Salmon's brother, the first cellar master and a passionate oenologist. Presented in its elegant box, this vintage champagne embodies the quintessence of the best Chardonnays from the Côte des Blancs. Combining chalky minerality with racy elegance, it offers crystalline purity and a creamy texture. It is a great wine for aging, powerful and slender, designed to enhance haute cuisine thanks to its precision and aromatic length.
The production of Louis Salmon 2013 Billecart-Salmon
This blend is a pure Chardonnay (100%) made exclusively from Grand Cru classified terroirs. The composition is meticulous and precise: 44% Cramant brings minerality, 26% Chouilly and 5% Oiry lend finesse, while 25% Le Mesnil-sur-Oger provides structure and longevity. This rigorous selection of plots creates a harmonious model, reflecting the diversity and excellence of the Côte des Blancs in a remarkable year.
The Terroir
The grapes come from the best parcels of the Côte des Blancs, the undisputed kingdom of Chardonnay on chalk. Cramant and Le Mesnil-sur-Oger offer chalky soils that give the wine a salty character and characteristic straightforwardness. The deeper terroirs of Chouilly and Oiry bring roundness and floral elegance, balancing the natural power of Le Mesnil.
Vinification
Billecart-Salmon opts for 100% stainless steel tank vinification, a method that preserves the fruit's brightness and mineral tension. Time is a key ingredient in this cuvée: maturation on lees in the cellar lasts 114 months (nearly 10 years), allowing the wine to develop a patinated complexity and tertiary aromas. The dosage is Extra-Brut, reduced to 4 g/l, to emphasize the wine's straightforwardness and natural balance without any artificial sweetness.
The 2013 vintage
The year 2013 was marked by a long and late growing season, characteristic of vintages with great aging potential in Champagne. After a cool spring, the sunny summer allowed the grapes to ripen slowly, preserving a high level of structuring acidity. For the Louis Salmon cuvée, 2013 reveals Chardonnays that are both powerful and finely crafted, with exceptional aging potential and vibrant aromatic freshness.
Tasting notes
Color
The color is a pale, crystalline gold with luminous highlights. The effervescence is intense and persistent, diffusing golden patina effects.
Nose
The nose seduces with its racy, chalky profile. It opens with notes of hazelnut, raw butter, and white flowers. With aeration, the bouquet gains complexity with hints of crisp pear and orange blossom.
Palate
The attack offers a creamy tactile sensation and a chiseled finesse. The texture is full-bodied, revealing flavors of soft brioche, fresh pineapple, and mirabelle plum tart. The finish, incredibly long, stretches out with notes of mandarin pulp, blond tobacco, and white pepper.
Pairing suggestions
- Brittany abalone
- Pan-fried scallops
- Fish with salicornia
- Veal sweetbreads casserole
- Poularde with morel mushrooms
- Turbot with hollandaise sauce
- 24-month Comté
- Aged Parmesan
- Beaufort d'alpage
Storage and serving tips
How should this champagne be stored?
Thanks to its protective case, this cuvée is protected from light. However, it is recommended to store it horizontally in a cool (10-12°C), humid cellar free from vibrations. This great Blanc de Blancs requires stability to continue its slow evolution in the bottle.
Aging potential
Forged by the structure of the 2013 vintage and long aging on lees, this champagne has remarkable aging potential. It is ready to drink now but will evolve positively over more than 10 years. It will reach its peak around 2030 and can be stored beautifully until 2035-2040, offering even more toasty and spicy notes.
Serving suggestions
Serve this exceptional wine at a temperature between 46 and 54°F. A temperature that is too low would mask the complexity of its pastry and chalky aromas. A large white wine glass is ideal to allow it to breathe and reveal its full potential.
Anecdote about this cuvée
Louis Salmon was not only Elisabeth's brother, he was also the technical soul of the House when it was founded in 1818. Passionate about oenology, he devoted his life to developing wines and defining the Billecart-Salmon style. By renaming its "Blanc de Blancs Millésimé" as "Cuvée Louis Salmon," the House pays eternal tribute to the man who laid the foundations for the excellence and finesse of its Chardonnays.
